Grilled Eggplant Parmesan Pomodoro

30 6 servings, 1/6 recipe (366 g) each
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6 servings, 1/6 recipe (366 g) each

This elevated eggplant parmesan takes it outside by using grilled eggplant and a balsamic-spiked fresh tomato sauce.

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What You Need

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Make It

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  • Heat greased barbecue to medium heat.
  • Grill vegetables 10 to 15 min. or until tender, turning after 8 min. and topping eggplant with mozzarella for the last minute. Transfer eggplant to platter; cover to keep warm.
  • Place tomatoes and onions in food processor. Add dressing and garlic; process until smooth.
  • Drizzle sauce over eggplant; top with Parmesan and crushed croutons.

Special Extra

Garnish with fresh basil leaves before serving.

How to Purchase Eggplant

Eggplants with fewer seeds have the best flavour since they tend to be less bitter tasting. When purchasing, chose small- or medium-sized eggplants since large overmature eggplants are more likely to contain more seeds. Avoid eggplants that are too soft.

Selecting Cutting Boards

Cutting boards should be solid and matched to the size of the job. Select a board with a smooth, durable and nonabsorbent surface that can easily be cleaned. Wood is certainly more traditional, but plastic is less porous and easier to clean in the dishwasher. However, it should be noted that some wooden cutting boards are dishwasher-safe, as well.


  • 6 servings, 1/6 recipe (366 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (366 g) each
Calories 200
% Daily Value
Total fat 11g
Saturated fat 5g
Cholesterol 15mg
Sodium 410mg
Carbohydrate 19g
Dietary fibre 6g
Sugars 8g
Protein 9g
Vitamin A 6 %DV
Vitamin C 30 %DV
Calcium 20 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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