Grilled Eggplant Cutlets

Recipe courtesy of Harvard University Dining Services

Serves 6Grilled Eggplant (grilled-eggplant.jpg)

  • 1 large eggplant or 2 medium ones
  • 2 large tomatoes
  • 2  tablespoons olive oil
  • ¼ cup grated parmesan cheese
  • 1  teaspoon oregano
  • Salt and pepper

Heat the grill. Slice eggplant into rounds about ¾ inch thick. Slice tomatoes into rounds about ¼ inch thick. Lay all the rounds flat and sprinkle with salt and pepper. Stir oregano into the olive oil in a small separate bowl, and brush mixture lightly onto the eggplant and tomato rounds.

Grill eggplant and tomato rounds, olive oil side down, tomato slices for about 1 minute each, and  eggplant slices for about 2 minutes each. Remove from the grill and flip so that the oiled sides are up.

Heat the broiler. Lay out eggplant slices on a baking sheet. Top each slice with a slice of tomato. Sprinkle the eggplant-tomato stacks with parmesan cheese and broil until cheese is bubbly, about two minutes.

Nutritional information per serving (1/4 of recipe)

Calories: 90  ⁄ Protein: 3 g ⁄ Carbohydrate:  8 g ⁄ Fiber: 4 g ⁄ Sodium: 85 mg*
Saturated fat: 1.5 g ⁄ Polyunsaturated fat: 0 g ⁄ Monounsaturated fat: 4 g
Trans fat: 0 g ⁄ Cholesterol: 5 mg

*with a dash of salt

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