I haven't tried this, but it sounds good, will let you know how it turns out
after this weekend.


Grilled Eggplant Parmesan Recipe


1 large eggplant, (1 1/4-1 1/2 pounds), cut into 12 1/4-inch-thick rounds
Canola or olive oil cooking spray
1/4 teaspoon salt
3 tablespoons finely shredded Parmesan, or Asiago cheese
1/2 cup shredded part-skim mozzarella cheese
2 teaspoons extra-virgin olive oil
5 ounces baby spinach
1 cup crushed tomatoes, preferably fire-roasted
3 tablespoons chopped fresh basil, divided


Preheat grill to medium-high.

Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both
lightly with cooking spray or oil. Combine Parmesan (or Asiago) and
in a small bowl. Place spinach in a large microwave-safe bowl. Cover with
plastic wrap and punch several holes in the wrap. Microwave on High until
wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small
microwave-safe bowl. Cover and microwave until bubbling, about 2 minutes.

Place eggplant on baking sheet and take it to the grill. Grill the eggplant
slices until brown and soft on both sides, 2 to 3 minutes per side. Return
eggplant to baking sheet. Reduce grill heat to medium.

Place 4 eggplant rounds on baking sheet. Layer 1 tablespoon tomatoes, 1
tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant.
Repeat with the remaining eggplant, sauce, spinach and cheese. Sprinkle each
stack with some of the remaining basil. Place the baking sheet on the grill,
close the lid and grill until the eggplant stack is hot and the cheese is
melted, 5 to 7 minutes

Serves 4