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grilled eggplant casserole

(1 rating)
nmetrick avatar
Recipe by
Nancy Metrick
@nmetrick
Canastota, NY

Inspired by a trip to our local farmer's market Could be a side or a light main dish 4 points plus value for Weight Watchers

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 35 Min
method Grill

Ingredients For grilled eggplant casserole

  • 2 md
    eggplant, peeled and sliced lengthwise
  • 4 lg
    tomatoes, coursley chopped
  • 2 Tbsp
    olive oil, extra virgin
  • 4 clove
    garlic, peeled and chopped
  • 1/4 c
    basil, fresh chopped
  • 8 oz
    mozzarella, fresh sliced thin

How To Make grilled eggplant casserole

  • 1
    Heat grill to med/high, preheat oven to 350 degrees. You'll need 8x8 glass baking dish.
  • 2
    Brush sliced eggplant with 1 tablespoon of olive oil. Grill until soft with grill marks, about 5 minutes on each side.
  • 3
    Toss chopped tomatoes, garlic, basil and remaining 1 tablespoon olive oil in large bowl.
  • 4
    Arrange 1/3 of tomato mixture on bottom of pan, then 1/2 of eggplant, half of sliced mozzarella, then 1/3 tomatoes, last 1/2 of eggplant, last 1/3 of tomatoes and top with last 1/2 of mozzarella. Bake 25 minutes until bubbly and cheese is melted. Cut into 8 pieces and serve.
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