Grilled Eggplant Parma

Servings 4 people


  • 1/2 cup part-skim Mozzarella cheese shredded
  • 3 tablespoons Parmesan cheese grated
  • 1/2 cup basil leaves sliced
  • 1 large eggplant cut lengthwise into 4 slices
  • 2 medium tomatoes sliced
  • Heavy-duty aluminum foil wrap


  • Preheat outdoor or indoor grill or oven broiler. In a medium bowl, combine cheeses and basil; set aside.
  • Place eggplant slices on a lightly greased grill and cook for 4 to 5 minutes; turn and cook for another 4 to 5 minutes.
  • Top eggplant with tomato slices and cheese/basil mixture; cover lightly with foil wrap and grill for 2 minutes or until cheese has melted.


NUTRITION per serving: 115 Calories; 4g Fat; 8g Protein; 14g Carbohydrate; 5g Dietary Fiber; 11mg Cholesterol; 155mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Vegetable; 1/2 Fat. Points: 3
LC SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion and halved cherry tomatoes, tossed with red wine vinaigrette.
SERVING SUGGESTION: Add Angel Hair pasta tossed with a little butter, grated Parmesan cheese and chopped parsley.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.
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