A healthy, fresh, vegetarian, spin on the Italian food classic, you’re going to love this hearty and delicious grilled eggplant parmesan.
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
Start your grilled eggplant parmesan by taking your eggplant and slicing it into relatively thick slices, about an inch.
Next take your eggplant slices and brush them with olive oil.
Then season both sides of the slices with kosher salt and the pepper.
Preheat your grill over high heat, then add the eggplant slices and cook for about 3 minutes per side, until fork tender.
Then take a shallow baking dish and spread some of the marinara sauce across the bottom.
Take your grilled eggplant and layer them on top of the sauce, then spread the rest of the marinara over the top.
Finish it off by sprinkling a generous amount of the mozzarella and parmesan cheese over the top.
Place the dish back out on the grill and cook until cheese is melted.
Finish by garnishing with fresh herbs, like parsley or basil. Or if you like a kick of extra heat, sprinkle on some chili flakes!
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.
More Grill Recipes
- Grilled Salmon with Lemon Garlic Sauce
- Smoky Grilled Pork Chops
- Lemon Soy Marinated Chicken Breasts
- Greek Marinated Grilled Vegetables
- Grilled Shrimp Tacos with Cabbage Slaw
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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.
Your fork is waiting.
Grilled Eggplant Parmesan
- 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.