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1 medium eggplant, cut into 1/2-inch-thick slices
3/4 cup Lawry's® Herb & Garlic Marinade With Lemon Juice, divided
1 medium tomato, sliced
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/4 teaspoon Lawry's® Seasoned Pepper
1/4 cup fresh basil leaves
1. Place eggplant in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. 2. Refrigerate 15 minutes or longer for extra flavor. Remove eggplant from marinade. 3. Grill 10 minutes or until tender, turning once and brushing with remaining 1/4 cup marinade. Top eggplant with tomato, mozzarella cheese and seasoned pepper. Grill 2 minutes longer or until cheese is melted. Garnish with basil.
Photo Copyright© 2008 Publications International, Ltd. Used with permission.
Nutrition Information per serving
Calories 219, Fat 11g, Protein 13g, Carbohydrates 17g, Cholesterol 38mg, Sodium 993mg, Fiber 5g