#603: Grilled Eggplant Parmesan

I hate when I expect to love a recipe and then only sort of like it instead. :(  This was one of those recipes.  I thought I would be over the moon for this eggplant, but ehh...not so much.  I would definitely eat this again, but I would not specifically make it again.  Try it...let me know what you think!

1/4 cup + 2 T olive oil
2 garlic cloves, minced
1 medium eggplant, cut lengthwise into 1/2-inch thick slices
1/2 pound plum tomatoes, thinly sliced
1/3 cup + 2 T thinly sliced fresh basil
1 1/3 cup shredded Italian cheese mix
2 T Italian style breadcrumbs
2 T freshly grated Parmesan cheese

Place olive oil in a small bowl and stir in the garlic. Let it sit for a few minutes to infuse while you gather the rest of the ingredients.

Place the tomatoes in a shallow bowl and drizzle with 2 T of the garlic oil. Sprinkle the basil over top. In a separate bowl, combine the Italian cheese, Parmesan cheese and the breadcrumbs.
Preheat your grill to medium heat. Brush one side of the eggplant slices with remaining garlic oil and place them on the hot grill. Grill for 3-5 minutes, then flip, brushing the other side with the remaining oil.

Add a few of the sliced tomatoes and a pinch or two of the cheese mixture to each eggplant slice. Grill until tomatoes and eggplant are tender and the cheese is melted, about 7 minutes. Transfer eggplant slices to plates and serve.