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


Recipe Summary test

20 mins
30 mins


Ingredient Checklist


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

  • 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

1 wedge focaccia, 1 eggplant slice, 1 tomato slice and 2 tablespoons marinara sauce
274 calories; protein 11.5g; carbohydrates 31g; dietary fiber 5g; sugars 7.5g; fat 12.1g; saturated fat 3g; cholesterol 10.1mg; vitamin a iu 1007.9IU; vitamin c 11.7mg; folate 135.1mcg; calcium 182.8mg; iron 2.6mg; magnesium 42.9mg; potassium 538.1mg; sodium 592.1mg.

2 vegetable, 1 1/2 fat, 1 1/2 starch, 1 lean protein