This is a simple and delicious way to prepare eggplant or zucchini. The barbecue flavor makes this one of my favorite ways to cook vegetables in the summer. Sometimes the easiest recipes are the best tasting. This recipe also works well in diabetic menus.
1 small eggplant (about 1 pound), not peeled
2 teaspoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt (optional)
1 tablespoon grated Parmesan cheese
Cut eggplant into slices 3/4 inch thick. Brush both sides with olive oil. Proceed with either method listed below.
Stove top: Spray a large skillet or griddle with nonstick cooking spray. Place eggplant on the hot griddle and sprinkle with garlic powder and salt (optional). Cook about 4 minutes on each side or until tender. Remove from griddle and sprinkle with Parmesan cheese before serving.
Barbecue: *Spray a piece of aluminum foil, large enough to hold the slices, with nonstick cooking spray and place on the barbecue grill. Start the barbecue. When hot, place eggplant slices on aluminum foil. Sprinkle with garlic powder and salt (optional). Close the hood and cook the eggplant 8 minutes, turning slices over halfway through cooking time. Remove from barbecue and sprinkle with Parmesan cheese before serving.
*Nonstick cooking spray is flammable. Do not spray near open flame or heated surfaces.
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Makes 4 servings
total fat 3g
saturated fat 1mg
total carbohydrate 7g
dietary fiber 0g
Source: Quick & Healthy Volume II, 2nd Edition, © 2009 Brenda J. Ponichtera, R.D, Published by Small Steps Press, publishing health conscious books for the general population, a division of the American Diabetes Association; retail $18.95; to order call 1-800-232-6733 Or ORDER NOW
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Recipe updated July 1, 2014