I found the eggplant perfectly done -- toothsome without being tough, and not overly greasy. The zucchini added color.

Unfortunately, this dish committed a cardinal kid sin: It had too many ingredients mixed up together. It was nixed by my young ones, even though we told them it was a lot like pizza. 

By the way, since we didn't have room for Dinner for $12 or Less (the print version of this feature) in our You & Taste section today, I've included the shopping list you usually see with that below the recipe.

Grilled Eggplant and Zucchini Parmesan

Serves 4

1 1/2 pounds to 2 pounds eggplant, sliced crosswise into 1/2-inch-thick disks

1 tablespoon kosher salt, plus more to taste

1 large or 2 medium zucchini

3 tablespoons extra-virgin olive oil

freshly ground black pepper

1 cup prepared tomato sauce

About 1/4 cup finely ground yellow cornmeal

8 ounces fresh mozzarella, very thinly sliced

2 ounces parmesan cheese, grated (about 1/2 cup)

Arrange the eggplant slices on a large plate in a single layer. Sprinkle with 1/2 tablespoon salt, turn the slices over, and sprinkle the other side with another 1/2 tablespoon salt. Let the eggplant sit for 30 to 45 minutes. Meanwhile, slice the zucchini lengthwise into 1/4-inch strips.

Rinse the eggplant under cold water and pat dry with paper towels. Heat a grill pan over high heat or fire up a grill. Brush the eggplant and zucchini slices on both sides with olive oil and set on the grill. Season the slices with black pepper. Grill until the begetables are nicely marked and begin to become tender, about 3 minutes for the zucchini and 4-5 minutes for the eggplant. Turn over the slices. Season with salt and pepper, and grill for another 3-5 minutes. The eggplant should be almost cooked through, but not soft or mushy. Remove from the heat and set aside.

Preheat the oven to 400 degrees.

Spread 1/4 cup or so of tomato sauce over the bottom of a deep 2-quart baking dish. Sprinkle the grilled eggplant with a light coating or cornmeal. Arrange a layer of grilled vegetables, about one third of the slices, on top of the sauce. Spoon 1/4 cup of sauce on top of the vegetables and spread out evenly to cover. Arrange about one third of the thinly sliced mozzarella in an even layer on top. Sprinkle with a third of the parmesan. Make another layer of vegetables, sauce, mozzarella and parmesan. Repeat, ending with parmesan.

Bake for about 30 minutes, or until the sauce is bubbling and the cheese has melted and browned. Let sit at room temperature for 10 minutes to allow the vegetables to set. Slice and serve.

--Adapted from "Kitchen Sense," by Mitchell Davis

Per serving: 389 calories, 18 grams protein, 28 grams fat, 12 grams saturated fat, 19 grams carbohydrate, 6 grams fiber, 59 milligrams cholesterol, 1,294 milligrams sodium. Analysis provided by registered dietitian Jodie Shield.

Shopping list
Eggplant: $3
Zucchini: $1
Olive oil: 77 cents
Tomato sauce: 53 cents
Mozzarella cheese: $1.85
Cornmeal: 19 cents
Parmesan cheese: $1.12
Green beans: $1.49
Baguette: $1.99
TOTAL: $11.94*
*Note: Prices are calculated based on the amounts of each ingredient used in the recipe