20 minute meal! This Grilled Eggplant Parmesan recipe with zucchini is a fantastic vegetarian option for your next barbecue! And it couldn’t be easier to make. 276 calories and 8 Weight Watchers SP
Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.
Lay one eggplant round on each of 4 plates. Top each with 2 tablespoon tomato sauce. Next, divide half of the basil between the 4 portions.
Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.