Grilled Eggplant (Aubergine) Parmesan

• 1 1/3 cups shredded mozzarella cheese
• 2 tablespoons dry Italian seasoned breadcrumbs
• 1/3 cup thinly sliced fresh basil, plus
• 2 tablespoons thinly sliced fresh basil
• 1 medium eggplant, cut lengthwise into1/2-inch-thick slices (about 1 pound)
• 8 ounces plum tomatoes, thinly sliced
• 1/4 cup garlic-flavored olive oil
• 2 tablespoons freshly grated parmesan cheese

1. Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
2. Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

mozzarella cheese, italian seasoned breadcrumbs, fresh basil, fresh basil, eggplant, tomatoes, garlic, parmesan cheese

Taken from www.food.com/recipe/grilled-eggplant-aubergine-parmesan-180304 (may not work)