A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Grilled Eggplant and Mozzarella
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- #24271
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 large eggplant, cut into 1/2 inch slices
1/2 cup olive oil
3 tablespoons balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon basil
salt and freshly ground black pepper, to taste
6 ounces Mozzarella cheese, thinly sliced
directions
Sprinkle both sides of eggplant slices lightly with salt and place between layers of paper towels. Let stand for 1 to 2 hours, rinse and pat dry.
Combine the olive oil, vinegar, garlic oregano, basil, salt and pepper. Place the eggplant slices on a grill over moderate heat and baste with oil mixture.
Turn and baste frequently until lightly browned, about 8 minutes. Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt.
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nutrition data
262 calories, 23 grams fat, 7 grams carbohydrates, 9 grams protein per serving. This recipe is low in carbs.
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