1 tablespoon olive oil
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh oregano
1/2 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound of eggplant, cut into quarter inch rounds
Grated parmesan cheese (to taste)
Time: 1 1/2 Hours
Directions for Grilling Eggplant Parmesan
Whisk together the olive oil, fresh parsley, oregano, basil, balsamic vinegar, minced garlic, salt, and pepper until everything is thoroughly combined.
Pour marinade into a large resealable plastic bag and add the eggplant rounds. Seal and turn to coat. Open, remove excess air, reseal and marinate for 1 hour.
Preheat grill to medium-high heat (400 degrees F).
The grill is ready when you can only keep the palm of your hand two inches above the grate for about 3 seconds before pulling away.
Lightly oil grate and grill eggplant about 10 minutes. While grilling eggplant turn with tongs just once midway through grill time. Top with parmesan cheese and finish grilling until your eggplant is tender. Serve warm.