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Grilled Eggplant Parmesan

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LIZ DELLA CROCE

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A healthy, fresh, vegetarian, spin on the Italian food classic, you’re going to love this hearty and delicious grilled eggplant parmesan.

Slices of grilled eggplant parmesan on plate.

Grilling is one of my favorite ways to cook, especially in the summer when I don’t want to add any extra heat to my house! And while I love to cook up chicken or steak, veggies are also great on the grill. Eggplant is one of my favorite vegetables, and it’s super common in a lot of the Lebanese dishes I’d eat growing up. So taking inspiration from family recipes, I’ve made a quick and easy Grilled Eggplant Parmesan based on the classic dish. Instead of pan frying, each slice of eggplant is grilled until sweet, tender and delicious. While I do leave out the flour, egg and bread crumbs, I don’t leave out the cheese!

Ingredients

  • Eggplant: Grilled eggplant is creamy in texture, earthy and mild in flavor.
  • Olive oil: Heart healthy oil that helps to get an even grill on the eggplant and coat it with seasoning.
  • Kosher salt: The larger crystals of kosher salt help it to stick, and while it’s not as “salty” as table salt, it helps to enhance natural flavors.
  • Black pepper: Classic, peppery flavor that is mild enough that it doesn’t add too much heat.
  • Mozzarella cheese: Mozzarella melts to be deliciously stringy, and pairs well with the parmesan cheese.
  • Parmesan cheese: A salty, nutty, hard cheese that balances out the milky, smooth taste of the mozzarella.
  • Marinara sauce: Slightly sweet, acidic tomato sauce with bright flavor to coat the whole dish.

How to Make Grilled Eggplant Parmesan

Liz slicing eggplant into discs on a cutting board.

Step 1. Start your grilled eggplant parmesan by taking your eggplant and slicing it into relatively thick slices, about an inch.

Eggplant slices on a baking sheet drizzled in olive oil and sprinkled with salt.

Step 2. Next take your eggplant slices and brush them with olive oil. Then season both sides of the slices with kosher salt and the pepper.

Eggplant slices grilling on the grill.

Step 3. Preheat your grill over high heat, then add the eggplant slices and cook for about 3 minutes per side, until fork tender.

Spreading tomato sauce in the bottom of a baking dish with a spoon.

Step 4. Then take a shallow baking dish and spread some of the marinara sauce across the bottom.

Grilled eggplant in baking dish topped with tomato sauce.

Step 5. Take your grilled eggplant and layer them on top of the sauce, then spread the rest of the marinara over the top.

Sprinkling grated parmesan cheese over the top of eggplant.

Step 6. Finish it off by sprinkling a generous amount of the mozzarella and parmesan cheese over the top.

Eggplant parmesan baking in the oven.

Step 7. Place the dish back out on the grill and cook until cheese is melted.

Garnishing grilled eggplant parmesan with fresh parsley.

Step 8. Finish by garnishing with fresh herbs, like parsley or basil. Or if you like a kick of extra heat, sprinkle on some chili flakes!

Serving grilled eggplant parmesan with two forks.

Serve stacked on top of each other, and enjoy your Grilled Eggplant Parmesan!

Frequently Asked Questions

Do you soak eggplant in milk before grilling?

Soaking eggplant in milk can help get rid of some of the bitterness, but isn’t a necessary step. I love eggplant, and don’t ever soak it beforehand.

How do you keep grilled eggplant from getting soggy?

I find grilled eggplant to usually be creamy in texture, but if you find it to be too soggy, salting and letting your eggplant sweat can help firm it.

Should eggplant be salted before grilling?

You can let the eggplant sit out with salt on it to “sweat” if you want a firmer texture of your eggplant. Be sure to wipe off the excess salt before seasoning and cooking.

Grilled eggplant parmesan in dish.

More Grill Recipes

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If you need a quick weeknight meal that’s both healthy and delicious, my Grilled Eggplant Parmesan is just the right thing. If you’re looking for more vegetarian recipes like this, be sure to check out my 20 vegetarian grilling recipes if you haven’t already!

Your fork is waiting.

Grilled Eggplant Parmesan

4.88 stars average
A healthy, fresh spin on the Italian food classic, you’re going to love this hearty and delicious grilled eggplant Parmesan. The ultimate vegetarian comfort food recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves4
CourseMain Dish
Calories304

Ingredients
 
 

  • 2 medium eggplants sliced 1″ thick
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 cup shredded part-skim mozzarella
  • ¼ cup shredded parmesan cheese
  • 2 cups marinara sauce jarred or homemade
  • chili flakes optional

Instructions
 

  1. Pre-heat grill over high heat and brush both sides of eggplant slices with olive oil using a
    pastry brush. Sprinkle with salt and pepper.
    2 medium eggplants, 2 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper
  2. When grill is hot, lay eggplant slices in a single layer and grill for 3-4 minutes per side or until tender. Remove from grill and place in a shallow baking dish. Top each slice of eggplant with one or two tablespoons of marinara, a tablespoon of shredded mozzarella and a teaspoon of parmesan cheese.
    1 cup shredded part-skim mozzarella, 1/4 cup shredded parmesan cheese, 2 cups marinara sauce
  3. Grill the pan of eggplant, uncovered, until cheese is fully melted, about 3-4 minutes.
  4. Serve eggplants stacked on top of one another and sprinkle with chili flakes to serve if you wish.
    chili flakes

Nutrition

Calories: 304kcalCarbohydrates: 25.2gProtein: 13gFat: 18.9gSaturated Fat: 6.3gPolyunsaturated Fat: 12.6gCholesterol: 23mgSodium: 1134mgFiber: 7.9gSugar: 10.1g

Video

Liz’s Notes

While I love this dish on the grill, you could also sauté the eggplant on the stove before baking in the oven at 350 if it isn’t grilling season.

Have you tried this?

Let us know how it was!

4.88 from 8 votes (5 ratings without comment)

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27 responses to “Grilled Eggplant Parmesan”

  1. Marsha Avatar
    Marsha

    PLEASE do a real cookbook for all of us who LOVE your recipes!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You’re so sweet Marsha!! Maybe one day!! I appreciate that so much. Happy Holidays!

  2. Niki Avatar
    Niki

    Do you turn the grill off when you put the pan on the grill or indirect heat?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Nope I leave the grill on!

  3. Cathy Trochelman Avatar
    Cathy Trochelman

    This looks like SUCH a delicious meal! Perfect for weeknights or date night….so versatile!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you Cathy! Enjoy!

  4. Joanne Bruno Avatar
    Joanne Bruno

    They do say that eating eggplant parm induces labor, so now I know what I”ll be making EVERY NIGHT starting at 39 weeks!! :P Looks so good and love that it’s way healthier/easier than the traditional version.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      haha I didn’t know that – that’s too funny!!