Grilled Eggplant Parmesan


One of my Mother’s favorite ways to prepare eggplant was to bake slices in the oven with a little butter spread on top and sprinkled with parmesan cheese.  Her simple preparation made eggplant one of my favorites too.  This is my grilled version.

Heat a 2-3 tablespoons of olive oil and add some crushed garlic, remove from heat and add a tbsp of butter.  Let cool.  Brush slices with oil mixture.  Grill over medium heat about 3 minutes until soft on bottom and grill marks appear.  Turn over and brush with a little more oil.  Continue to cook until almost done then top with a little parmesan cheese.  Cook a minute or two more. Garnish with chopped fresh parsley.


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