Eggplant parmesan is always a special treat, but it's even better served up on a slice of grilled focaccia bread! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Halve bread horizontally. (Reserve one half for another use.) Brush eggplant slices with oil.

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  • For a charcoal or gas grill, grill bread, cut side down and eggplant slices on the greased rack of a covered grill directly over medium-hot heat 4 minutes (check bread after 3 minutes and remove if it's toasted). Turn eggplant slices. Remove bread. Add tomato slices to grill. Grill eggplant and tomato 3 to 5 minutes more or until eggplant is tender and tomatoes are slightly charred. Meanwhile, sprinkle mozzarella cheese over toasted side of bread; if needed to melt cheese, return bread to grill, placing it cheese side up. Cut bread into four wedges.

  • To serve, spoon 2 tablespoons marinara sauce onto each bread portion. Top each with an eggplant slice and a tomato slice. Top with basil; sprinkle with Parmesan cheese and pepper.

Nutrition Facts

274 calories; 12.1 g total fat; 3 g saturated fat; 10 mg cholesterol; 592 mg sodium. 538 mg potassium; 31 g carbohydrates; 5 g fiber; 8 g sugar; 11.5 g protein; 1008 IU vitamin a iu; 12 mg vitamin c; 135 mcg folate; 183 mg calcium; 3 mg iron; 43 mg magnesium;