Melenzane alla Palermiana - Grilled Eggplant

Melenzane alla Palermiana - Grilled Eggplant
1 large sliced eggplant sliced into 1/3-inch pieces
1 cup of olive oil
4 tablespoons chopped parsley, divided
2 tablespoons of dry oregano, divided
4 tablespoons of grated Parmesan cheese, divided
2 tablespoons of chopped garlic, divided
Salt and pepper to taste
2 cups bread crumbs
In a medium bowl, mix the oil with 2 tablespoons parley, 1 tablespoon oregano, 2 tablespoons Parmesan and 1 tablespoon chopped garlic.
In a separate bowl, mix the bread crumbs and the remaining parsley, oregano, Parmesan and garlic.
Dip the sliced eggplant in the oil and then coat with the bread crumbs. Broil until brown and crispy.
Serves six to eight.
Nutrition values per serving: 270 calories, 16 g fat, 27 g carbohydrates, 3 g fiber, 6 g protein, 2 mg cholesterol, 294 mg sodium.
Chef Gaetano DiBenedetto, Beccod'oro, Chicago

File: 'sicilyxmas.rec6' in 'dpa'