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

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*

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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