PREP: 25 minutes GRILL: 10 minutes MAKES 2 servings
4 3⁄4 -inch slices eggplant (about 8 ounces)
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon snipped fresh thyme
1 clove garlic, minced
2 tablespoons finely shredded Parmesan cheese
2 tablespoons finely shredded mozzarella cheese
1 medium roma tomato, cut into 1⁄2 -inch slices
1⁄4 cup reduced-sodium tomato pasta sauce, warmed
Snipped fresh thyme (optional)
1 Sprinkle eggplant slices with salt and pepper. In a small bowl combine balsamic vinegar, oil, the 1 teaspoon snipped thyme, and the garlic; brush on both sides of each eggplant slice.
2 For a charcoal grill, grill eggplant slices on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until tender, turning once halfway through grilling; add tomato slices to the grill and top eggplant slices with Parmesan and mozzarella cheeses for the last 3 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant on grill rack over heat. Cover and grill as above.)
3 To serve, top eggplant slices with tomato slices and serve with pasta sauce. If desired, top with additional snipped thyme.
PER SERVING: 153 cal., 9 g total fat (3 g sat. fat), 7 mg chol., 436 mg sodium, 13 g carb., 5 g fiber, 6 g pro.
Vegan Icon make it vegan
Substitute desired soy cheese for the Parmesan cheese and mozzarella-flavor soy cheese for the mozzarella cheese.
