Grilled Eggplant Parmigiana

Ingredients

• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp freshly grated Parmesan cheese
• 1 1/2 tsp basil, crumbled
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 clove garlic, crushed
• 12 eggplant rounds, 1/2 inch thick
• 12 slices tomato

Directions

1. Combine mozzarella cheese, parsley, Parmesan cheese and basil; set aside.
2. Combine oil, salt, pepper and garlic in a heavy plastic bag. Add eggplant and squeeze bag gently to coat eggplant with oil mixture. Remove eggplant from bag. Grill eggplant over medium heat on natural gas barbecue for 3 minutes per side or until eggplant is tender and lightly browned.
3. Top each eggplant round with a slice of tomato and sprinkle with some of cheese mixture. Grill, with lid down, until tomatoes are heated through and cheese is melted.