Grilled Zucchini & Eggplant Parmesan

I've never had eggplant parm (is that weird to admit?) but this recipe looked delicious.

INGREDIENTS

1 Eggplant

1 Zucchini

Olive Oil

Salt and Pepper- to taste

1 mozzarella ball

1 bunch basil

1 cup prepared tomato sauce

DIRECTIONS

Preheat the grill to medium heat.

Cut the eggplant into 1/2-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into 1/4/-inch slices (total 8 slices).

Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.

Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.

In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.

Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.

Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.

Serve immediately.

VERDICT

I'm not sold on the grilled eggplant.  It was kind of soggy.  But the flavor was good, and it certainly makes a nice presentation.