This is a wonderful Eggplant Parmesan recipe which is barbecued with pizza cheese and plum tomatoes. The ingredients needed are,
Ingredients:
1. 11 ounces of mozzarella cheese.
2. 2 ounces of Lago Di Garda garlic flavored extra virgin olive oil.
3. 225 grams of red plum tomatoes, cut into slender slices.
4. 6 teaspoons of breadcrumbs (dry).
5. Six teaspoons of shredded parmesan cheese.
6. An aubergine (eggplant) cut along it's length into slices with thickness of half an inch.
7. Quarter cup of basil
8. Another 6 teaspoons of basil.
9. Black pepper, ground.
10. Salt.
Preparation:
1. Take a large bowl and mix in the mozzarella cheese, quarter cup of basil and the dry bread crumbs. Fire up the barbecue and pepper the eggplant and the plum tomato slices with some salt and black pepper.
2. Rub some garlic flavored olive oil on the outside of the eggplant and place the oiled side on the barbecue. Let it grill till the oiled side becomes soft and the grill marks appear on it (takes about three minutes).
3. Now rub the olive oil on the inside of the eggplant and flip the eggplant onto the freshly oiled side. Sprinkle the plum tomato slices and the mozzarella cheese over the top of the eggplant and follow it up with a topping of parmesan cheese and a drizzle of the left over garlic flavored olive oil.
4. Cover the barbecue and let the eggplant continue to grill, until the cheese melts onto the eggplant (takes about 8 minutes).
Your barbecued eggplant parmesan is ready. The eggplant slices can be served with a topping of the left over basil.
