Grilled Eggplant (Aubergine) Parmesan - cooking recipe

Ingredients

1 1/3 cups shredded mozzarella cheese
2 tablespoons dry Italian seasoned breadcrumbs
1/3 cup thinly sliced fresh basil, plus
2 tablespoons thinly sliced fresh basil
1 medium eggplant, cut lengthwise into1/2-inch-thick slices (about 1 pound)
8 ounces plum tomatoes, thinly sliced
1/4 cup garlic-flavored olive oil
2 tablespoons freshly grated parmesan cheese

Preparation

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