Grilled Eggplant Cutlets
| Servings |
people
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Ingredients
- 1 large eggplant or 2 medium ones
- 2 large tomatoes
- 5 tsps. olive oil (or canola oil)
- 1/4 cup Parmesan cheese grated
- 1 tsp. oregano dried
- salt and pepper to taste, may use salt substitute
Ingredients
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Instructions
- Fire up the grill. Or use the broiler in your oven. Slice eggplant into rounds about 3/4" thick. Slice tomatoes into rounds about 3/4" thick. Lay all the rounds flat and sprinkle with salt and pepper. Stir oregano into the oil in a small separate bowl, and brush mixture lightly onto the tomato and eggplant and rounds.
- Grill or broil eggplant and tomato rounds, oil side down, tomato slices for about 1 minute each, and eggplant slices for about 2 minutes each. Remove from grill and flip so that the oiled sides are up.
- Heat the broiler. Lay out eggplant slices on a baking sheet. Top each slice with a slice of tomato. Sprinkle the eggplant-tomato stacks with parmesan cheese and broil until cheese is bubbly, about 2 minutes.
- Divide evenly onto 4 small plates.
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