Barbecued Parmesan Eggplant

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 medium eggplants
• 1 cup grated parmesan cheese (canned, not fresh)
• 1/2 teaspoon salt (optional if cheese is salty)
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 2 eggs

Recipe

• 1 in a bag or large bowl, whichever you prefer, thoroughly mix together parmesan, salt, pepper, and garlic powder.
• 2 beat eggs in a bowl large enough to dip eggplant slices.
• 3 wash eggplants and cut off ends.
• 4 cut skin off of eggplant.
• 5 slice eggplant into thin (1/4 inch) slices.
• 6 dip each slice of eggplant in egg and then coat with parmesan mixture.
• 7 depending on the size of the eggplants, you may need more eggs or parmesan mixture.
• 8 barbecue slices on your grill until cheese is golden but not dark brown or black.
• 9 serve hot!