Grilled Tomatoes with Grilled Eggplant Parmesan

Recipe courtesy of the Ottawa Citizen.

Ingredients:
1 medium-large eggplant cut lengthwise into 4 slices
4 tsp olive oil
½ tsp salt
¼ tsp coarsely ground black pepper
1 C shredded mozzarella cheese
½ C freshly grated parmesan cheese
½ C loosely packed basil leaves, thinly sliced
2 ripe medium tomatoes, each cut into 4 slices

Method:
? Prepare grill and heat to medium-high.

? Lightly brush eggplant with oil and sprinkle with salt and pepper.

? In a small bowl, mix mozzarella and parmesan cheeses with basil and set aside.

? Place eggplant slices on hot grill rack and grill, turning once, until tender and lightly browned, about 10 minutes.

? Top with tomato slices and cheese mixture.

? Cover grill and cook a minute or two until cheese melts and tomato slices are warm.

Makes 4 servings; count each serving as 1 protein.