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Grilled Eggplant Parmesan Pomodoro
Grilled Eggplant Parmesan Pomodoro

Grilled Eggplant Parmesan Pomodoro

30 Min(s)
30 Min(s) Prep
If you're lucky enough to have tomatoes and eggplants on hand—fire up the grill! How else can you make this amazing Grilled Eggplant Parmesan Pomodoro?
What You Need
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6 servings
Original recipe yields 6 servings
3 tomatoes
2 eggplants (2 lb.), cut into 1/2-inch-thick slices
1 large onion, cut into 1/2-inch-thick slices
4 cloves garlic
1/4 cup seasoned croutons, crushed
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Let's Make It
1
Heat greased grill to medium heat.
2
Grill vegetables 10 to 15 min. or until tender, turning after 8 min. and topping eggplant with mozzarella for the last minute. Transfer eggplant to platter; cover to keep warm.
3
Place tomatoes and onions in food processor. Add dressing and garlic; process until smooth.
4
Drizzle sauce over eggplant; top with Parmesan and crushed croutons.
Kitchen Tips
Tip 1
Special Extra
Garnish with fresh basil leaves before serving.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 490mg
21%
Total Carbohydrates 20g
7%
Dietary Fiber 6g
21%
Sugars 11g
22%
Protein 11g
22%
Vitamin A
15%
Vitamin C
6%
Calcium
20%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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