Gianna’S Grilled Stuffed Eggplant

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   Take halved eggplants and use a knife to cut a grid pattern, about half inch squares. Cut as close to the skin as you can without cutting all the way through. Stuff each eggplant half in between the squares with half a Roma tomato, 1 clove of garlic, 1 tablespoon of parsley, salt and pepper, 1 tablespoon of parmesan cheese and 1 tablespoon of breadcrumbs. Drizzle each eggplant half with 1 tablespoon of olive oil. Grill covered until eggplant is golden brown and soft, about 15-20 minutes. Eggplant should look sunken in a bit, cheese melted and breadcrumbs forming a crispy golden top layer.

* Per serving · 4 servings · Values may vary.

No additional tips available.