this one is for those seeking a vegetarian meal!!
Grilled Eggplant Parmesan
8 slices eggplant (3/4 inch think)
1/4 cup olive oil
2 garlic cloves, minced
2/3 cup grated Parmesan
2/3 cup shredded mozzarella
4 medium Roma tomatoes, thinly sliced
1/4 cup finely shredded basil
3 cups hot, cooked whole wheat angel hair pasta
Sprinkle eggplant with salt/pepper. Combine olive oil and garlic. Reserve one TBS and then spread remaining on both sides of eggplant slices. Toss together mozzarella and Parmesan. Grill eggplant on medium heat for 5 minutes. Turn slices over and sprinkle with 1/2 the cheese. Top with tomatoes and remaining cheese. Grill 2-3 more minutes until eggplant is tender and cheese is melted. Top with shredded basil before serving. Toss cooked pasta with reserved olive oil and garlic mixture. Serve eggplant over pasta mixture.