• prep: 20 min
• cook: 0 hr
• total: 20 min

Our light, summery take on eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots are turned into a quick sauce, then spooned over charred eggplant and gooey mozzarella.

• 4 medium tomatoes (1 1/2 pounds total), halved
• 1 shallot, halved lengthwise
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks
• 1 pound fresh salted mozzarella, sliced into 1/4-inch rounds
• 1/4 cup thinly sliced fresh basil leaves
• 1 loaf rustic bread, such as ciabatta, for serving

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Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving

• Calories: 483 % Daily Value *
• Total Fat: 39 g 59.48%
• Saturated Fat: 18 g 91.05%
• Trans Fat: 0 g %
• Cholesterol: 81 mg 27%
• Sodium: 333 mg 13.87%
• Calcium: 630 mg 63.01%
• Potassium: 419 mg 11.98%
• Magnesium: 0 mg 0%
• Iron: 1 mg 3.18%
• Zinc: 0 mg 0%
• Total Carbohydrate: 7 g %
• Dietary Fiber: 2 g 8.65%
• Sugar: 5 g
• Protein: 22 g
• Alcohol: 0 g
• Omega 3 Fatty Acid: 0 g
• Omega 6 Fatty Acid: 1 g

• Vitamin A 47.34%
• Vitamin C 39.97%
• Vitamin D 0%

• * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diabetes Exchanges

• Exchange - Fat7
• Exchange - Fruit0
• Exchange - NonFat Milk0
• Exchange - Other Carbs0
• Exchange - Starch0
• Exchange - Vegetables1
• Exchange - Lean Meat3
• Exchange - Alcohol0

MyPlate Info

• MyPlate - Grain Total0 oz-eq
• MyPlate - Vegetable Total1 c
• MyPlate - Fruit0 c
• MyPlate - Dairy2 c
• MyPlate - Protein Total0 oz-eq

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