Grilled Eggplant Parmesan Focaccia

Grilled Eggplant Parmesan Focaccia

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (1 pound) loaf focaccia
  • 4 ( ½ inch thick) slices eggplant (about 12 ounces)
  • 1 tablespoon olive oil
  • 4 ( ½ inch thick) slices tomato (about 9 ounces)
  • ½ cup shredded part-skim mozzarella cheese (2 ounces)
  • ½ cup marinara sauce, warmed
  • ¼ cup thinly sliced fresh basil
  • 2 tablespoons finely shredded Parmesan cheese
  • ¼ teaspoon freshly cracked pepper

Preparation

  • Prep

  • Ready In

  1. Halve bread horizontally. (Reserve one half for another use.) Brush eggplant slices with oil.
  2. 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.
  3. 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 information

  • Serving size: 1 wedge focaccia, 1 eggplant slice, 1 tomato slice and 2 tablespoons marinara sauce
  • Per serving: 274 calories; 12 g fat(3 g sat); 5 g fiber; 31 g carbohydrates; 12 g protein; 135 mcg folate; 10 mg cholesterol; 8 g sugars; 1,008 IU vitamin A; 12 mg vitamin C; 183 mg calcium; 3 mg iron; 592 mg sodium; 538 mg potassium
  • Nutrition Bonus: Folate (34% daily value), Vitamin A (20% dv), Vitamin C (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 vegetable, 1½ fat, 1½ starch, 1 lean protein

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