eggplant stacks in minutes


heavy breading and grill these


Ditch the


EGGPLANT PARM SALAD A heavy Italian-American dish gets a summer


makeover when eggplant is marinated and grilled instead of breaded and fried.


PREP TIME 7 MIN. – COOK TIME 8 MIN. READY IN 15 MIN. – SERVINGS 4


2 medium eggplants ½ cup Italian dressing, divided 2 plum tomatoes


1 cup shredded part-skim mozzarella 1 (5 oz) pkg arugula 2 oz chunk Parmesan cheese


STEP 1 Set grill to medium. Thinly slice the eggplants into rounds. Place in a baking dish and add ¼ cup Italian dressing. Season with salt and pepper. Toss to coat. STEP 2 Thinly slice the tomatoes. Grill the eggplants, covered, 3–4 min. per side, until tender. Top each with a slice of tomato and mozzarella. Cover and grill 1 min., until cheese melts. Remove from heat. STEP 3 In a large bowl, toss the arugula with remaining ¼ cup Italian dressing. Divide among 4 plates. Top with eggplant rounds. With a vegetable peeler, shave the Parmesan on top.


Per serving: 257 calories, 15g fat, 6g saturated fat, 24mg cholesterol, 677mg sodium, 21g carbohydrate, 7g fiber, 13g sugar, 13g protein


18 July/August 2019 | www.savoryonline.com


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