Grilled Eggplant and Tomato

Another great recipe from Eatingwell.com is this Grilled Eggplant and Tomato Dish. It incorporates a number of items from the shares this week. Enjoy!
Makes 6 servings

Active Time: 25 minutes

Total Time: 25 minutes


NUTRITION PROFILEDiabetes appropriate | High fiber | Low calorie| Low carbohydrate | Low cholesterol | Low sodium | Gluten free |

View Our Nutrition Guidelines »
INGREDIENTS

• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
• 1/2 teaspoon coarse salt, divided
• 6 teaspoons prepared pesto
• 2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
• 4 ounces fresh mozzarella, cut into 6 thin slices
• 6 fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon freshly ground pepper

PREPARATION

1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Bring to room temperature before serving.

NUTRITIONPer serving: 145 calories; 11 g fat ( 4 g sat , 6 g mono ); 17 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 6 g protein; 3 g fiber; 323 mg sodium; 309 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value)

Carbohydrate Servings: 1/2

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