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Grilled Eggplant Parmesan Focaccia
Diabetic Living Magazine
“Eggplant parmesan is always a special treat, but it's even better served up on a slice of grilled focaccia bread!”
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
1Halve bread horizontally. (Reserve one half for another use.) Brush eggplant slices with oil.
2For 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.
3To 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.