Barbecued Parmesan Eggplant

1. 1

   In a bag or large bowl, whichever you prefer, thoroughly mix together parmesan, salt, pepper, and garlic powder.

2. 2

   Beat eggs in a bowl large enough to dip eggplant slices.

3. 3

   Wash eggplants and cut off ends.

4. 4

   Cut skin off of eggplant.

5. 5

   Slice eggplant into thin (1/4 inch) slices.

6. 6

   Dip each slice of eggplant in egg and then coat with parmesan mixture.

7. 7

   Depending on the size of the eggplants, you may need more eggs or parmesan mixture.

8. 8

   Barbecue slices on your grill until cheese is golden but not dark brown or black.

9. 9

   Serve hot!

* Per serving · 4 servings · Values may vary.

No additional tips available.