Grilled Eggplant Parmesan

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

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!


  • 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

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

Brushing eggplant with olive oil

Next take your eggplant slices and brush them with olive oil.

Seasoning eggplant

Then season both sides of the slices with kosher salt and the pepper.

Grilling eggplant slices

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 dish

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

Spreading tomato sauce on top of eggplant

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

Spreading parmesan cheese on top of sauce

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

Baking eggplant parmesan on the grill

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

Garnishing grilled eggplant parmesan with herbs

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

Forkful of grilled eggplant parmesan

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 bitterness, but isn’t a necessary step.

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.

Do you need to let eggplant sit before cooking?

You can let the eggplant sit out with salt on it to “sweat” if you want a firmer texture of your eggplant.

Grilled eggplant parmesan in dish.

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Liz enjoying grilled eggplant parmesan.

If you need a quick weeknight meal that’s both healthy and delicious, my Grilled Eggplant Parmesan is just the right thing.

Your fork is waiting.

Grilled eggplant parmesan

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: 10 minutes
COOK: 20 minutes
TOTAL: 30 minutes


  • 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)


  • 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.
  • 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.
  • Grill the pan of eggplant, uncovered, until cheese is fully melted, about 3-4 minutes.
  • Serve eggplants stacked on top of one another and sprinkle with chili flakes to serve if you wish.


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

Photo of Liz Della Croce

Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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27 responses to “Grilled Eggplant Parmesan”

  1. Marsha Avatar

    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

    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!!

  5. Nutmeg Nanny Avatar
    Nutmeg Nanny

    The last time I went to Boston it was so hot I was miserable. We finally went to the aquarium and it was so loud I was miserable. I need to learn to NOT be miserable in Boston…haha. Having a few slices of this eggplant parm would help!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Omg that is so funny – I can totally picture you going to the aquarium and it being a loud craze. You must go in April – it was the PERFECT weather!

  6. Julie @ Willow Bird Baking Avatar
    Julie @ Willow Bird Baking

    I’ve been lusting after these gorgeous eggplant stacks since you posted them! YUM.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Aww thank you lady!!

  7. Megan @ Avatar
    Megan @

    I LOVE eggplant parm! Yours looks so good! Wish I had some now.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Aww thank you so much Megan!!

  8. Elaina Avatar

    Liz, you have to go to the Electric Cheetah and try their eggplant/portabella stack- it’s the only thing I order there.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh good call! I love Electric Cheetah!

  9. Beverley Press Avatar
    Beverley Press

    what a wholesome and delicious recipe for me to share with my gluten free friends

  10. Liz Avatar

    I wouldn’t miss the breading at all! You left the best parts—the eggplant and that gooey cheese :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      YES exactly! We are on the same page Liz!

  11. Sabrina Modelle Avatar
    Sabrina Modelle

    Okay. Number one, your aunt Dolly is adorable. Number two, this dish is so right up my alley. Can’t wait for eggplant season!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Aww thank you so much- she really is adorable!!! xoxo

  12. Alison@Alison's Allspice Avatar
    Alison@Alison’s Allspice

    I love that you grill the eggplant for this recipe. Grilled eggplant is the best! Pinned!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I totally agree!! Thank you!!

  13. Lauren @ Climbing Grier Mountain Avatar
    Lauren @ Climbing Grier Mountain

    So, I am going to need you to bring a stack of these with you to PDX. K. Thanks.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I will come to our room fully supplied eggplants and hot tots.

  14. Marina @ A Dancer's Live-It Avatar
    Marina @ A Dancer’s Live-It

    Look at that sauce…ohmygawdddd. I can only eat eggplant sometimes because it’s not my favorite, but this is totally something that I would eat! Yes to all the cheese too.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      It was so DANG good!!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.