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Ph 3 Grilled Eggplant Zucchini Parmesan Recipe Recipe

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This recipe for Ph 3 Grilled Eggplant Zucchini Parmesan Recipe is from crystal's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (1 1/2 lb.) eggplant
1 large zucchini
2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 oz. fresh mozzarella, thinly sliced
1 1/2 cups tomato sauce (omni approved)
10 large basil leaves

Directions:
Directions:
Preheat the grill to medium heat.
Cut the eggplant into 1/2-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into 1/4/-inch slices (total 8 slices).
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.
Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.
Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.
Serve immediately.

 

 

 

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