Eggplant Parmigiana

  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 eggplant, sliced 1/2" thick
  • 1 cup pesto sauce
  • 2 tomatoes, diced
  • 3/4 cup mozzarella cheese, grated
  • 1/4 cup parmesan cheese, grated
  • fresh basil (for garnish)


  1. Preheat barbecue, brush grids with vegetable oil and set on LOW.
  2. Prepare eggplant by covering slices with coarse salt for 20 minutes. Rub off salt with a paper towel and pat dry. This removes the bitterness of the eggplant. Brush bottom of eggplant slices with a mixture of olive oil and garlic. Place on grids and cook for 8 minutes.
  3. Turn slices over and spread top of each eggplant slice with a teaspoon of pesto. Cover with diced tomatoes, mozzarella cheese and parmesan cheese. Return to grill and cook a further 5 - 7 minutes. Garnish with fresh basil.