Grilled Eggplant (Aubergine) Parmesan

1. Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.

2. Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

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Nutrient	Quantity
Total fats	2.4837 g
Protein	53.4922 g
Carbohydrates	30.8117 g
Energy	353.3505 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1215 g
Water	602.3388 g
Aspartic acid	0.7599 g
Calcium, Ca	397.6711 mg
Lutein + zeaxanthin	462.7434 g
Fiber, total dietary	13.6926 g
Carotene, beta	231.329 g
Niacin	5.5049 mg
Vitamin A, RAE	90.5279 g
Arginine	0.2647 g
Riboflavin	0.5168 mg
Fatty acids, total saturated 20:1	0.0076 g
Glutamic acid	0.8584 g
Sodium, Na	278.4172 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0543 g
Total lipid (fat)	2.4837 g
Manganese, Mn	1.1131 mg
Fructose	6.9864 g
Proline	0.2005 g
Fatty acids, total saturated 16:0	0.4496 g
Fatty acids, total saturated 8:0	0.0056 g
Sucrose	1.1793 g
Choline, total	180.7754 mg
Sugars, total	16.1777 g
Serine	0.1957 g
Fatty acids, total saturated 10:0	0.0126 g
Fatty acids, total saturated 18:0	0.181 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.6712 mg
Selenium, Se	43.7867 g
Ash	6.4327 g
Fatty acids, total saturated 18:1 undifferentiated	0.3593 g
Pantothenic acid	1.2857 mg
Phenylalanine	0.2019 g
Copper, Cu	0.9565 mg
Betaine	0.0212 mg
Thiamin	0.4557 mg
Retinol	71.9 g
Methionine	0.0518 g
Iron, Fe	4.8846 mg
Carbohydrate, by difference	30.8117 g
Phosphorus, P	589.8303 mg
Folate, total	139.8944 g
Tocopherol, gamma	0.0085 mg
Fatty acids, total saturated 4:0	0.0162 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Alanine	0.2383 g
Cholesterol	115.3333 mg
Valine	0.2471 g
Fatty acids, total saturated 18:2 undifferentiated	0.3758 g
Glycine	0.1925 g
Glucose (dextrose)	7.1679 g
Fatty acids, total saturated 14:0	0.0547 g
Zinc, Zn	3.3353 mg
Isoleucine	0.2096 g
Fatty acids, total saturated 12:0	0.014 g
Fatty acids, total polyunsaturated	0.7692 g
Leucine	0.3004 g
Vitamin A, IU	625.6681 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	139.8944 g
Tryptophan	0.0429 g
Vitamin C, total ascorbic acid	10.933 mg
Phytosterols	31.7515 mg
Galactose	0.0143 g
Fatty acids, total saturated 6:0	0.0096 g
Tyrosine	0.1266 g
Vitamin B-12	2.3767 g
Vitamin K (phylloquinone)	38.1269 g
Fatty acids, total saturated	0.7553 g
Histidine	0.107 g
Fatty acids, total monounsaturated	0.4214 g
Threonine	0.1733 g
Folate, food	139.8944 g
Cryptoxanthin, beta	2.438 g
Vitamin E (alpha-tocopherol)	2.5405 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	116.2283 mg
Lysine	0.219 g
Potassium, K	1635.6961 mg
Cystine	0.0287 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	1.33 cups	0	0	0
Parmesan cheese	2 tablespoons	37	4	0.5
eggplant	1 pound	113.3982	26.6713	0.8165
Basil	0.33 cup	1.219	0.1404	0.0339
plum tomato	8 ounces	201.7333	0	1.1333
garlic olive oil	0.25 cup	201.7333	0	1.1333
italian breadcrumb	2 tablespoons	201.7333	0	1.1333