Grilled Eggplant with Fontina, Tomatoes & Basil

Vegetable

Cook Time: 20 minutes Servings: 4 servings Source:

Ingredients

2 large eggplants

6 tablespoons olive oil , divided

1 cup dried bread crumbs

10 slices fontina cheese

2 cups cherry tomatoes , halved

2 tablespoons finely chopped fresh basil

1 teaspoon minced garlic

1 pinch salt

chopped basil leaves

Directions

Preheat barbecue to high heat; grease grill. Cut eggplants lengthwise into 1⁄3-inch-thick slices. Brush slices with 3 tbsp olive oil and sprinkle with bread crumbs. Place on grill; cook about 2 to 3 minutes on each side. Top with cheese and cook until melted; set aside. In a large bowl, combine tomatoes with remaining oil, basil, garlic and salt. Top slices of grilled eggplant with cherry tomato mixture. Garnish with basil leaves; serve.

Nutrition

Fibre 12 g
Sodium 665 mg
Protein 20 g
Calories 600
Total fat 39 g
Cholesterol 60 mg
Saturated fat 13 g
Total carbohydrate 42 g