Round out this meatless — but hearty — main course with a big spoonful of deli pasta salad on a bed of arugula, and end with purchased tiramisù topped with berries.

　　

Ingredients

Makes 2 servings; can be doubled

　　1 1/3 cups shredded four-cheese mix or pizza cheese

　　2 tablespoons Italian-style dry breadcrumbs

　　1/3 cup plus 2 tablespoons thinly sliced fresh basil

　　1 medium eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices

　　8 ounces plum tomatoes, thinly sliced

　　1/4 cup garlic-flavored olive oil

　　2 tablespoons freshly grated Parmesan cheese

　　

Step 1

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

　　

Step 2

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.