EGGPLANT AND TOMATO GRILLERS

1 1/2 lb. eggplant, peeled and cut into 8 1/2-inch slices
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1 large tomato cut into 4 slices
1/8 lb. julienned fresh basil
1/4 cup grated Parmesan cheese

Brush each piece of eggplant with olive oil. Sprinkle with salt and pepper.

Place a tomato slice on one eggplant slice, and repeat with 3 more slices. Divide basil, and put on the 4 tomatoes. Divide Parmesan, and spread over each tomato, Top each griller with the remaining four eggplant slices.

Grill over medium heat 5 minutes. Turn over and grill 5 minutes more. Remove from heat and serve.

Servings: 4
Source: Chef Greg Wenger; Better Nutrition 67.6 (June 2005)