Eggplant Parmesan on a Stick

After cooking, remove ingredients from skewers and toss with cubes of mozzarella cheese for a variation on eggplant parmesan.

By / Photography By Amy Robb | August 04, 2017

Instructions

Assemble skewers, alternating eggplant, bread and tomatoes. Brush with pesto sauce while grilling over medium heat. Cook until eggplant is soft, turning frequently to prevent bread from burning.

*Use your favorite pesto sauce or this recipe for Almond-Arugula Pesto.

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Ingredients

  • 1 medium eggplant, cut in 1-½-inch cubes
  • ½ loaf crusty bread, cut in 1-½-inch cubes
  • 1 package cherry tomatoes
  • ½ cup pesto sauce*
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