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Grilled Eggplant Parmesan

    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!

    Grilled Eggplant Parmesan

    We recently returned from Boston, home of the BEST Italian food in the world, and I literally can’t stop thinking about my Aunt Dolly and Uncle Vinny’s eggplant parmesan. As I’ve mentioned briefly and shared recently on Instagram, I am writing a series of eCookbooks focused on Sunday dinner across America.

    Boston's North End

    Specifically, each book will profile a family that is still connected to their ancestors through food and recipes passed down generation to generation. The first eCookbook of the series? Italian American food, of course! My husband’s family is full of incredible cooks and let me tell you, their food is sent from the gods.

    Aunt Dolly Eggplant Parm

    Above is a photo of my Aunt Dolly carefully coating each slice of eggplant in egg, flour and bread crumbs before they are fried in olive oil to golden perfection. I can’t wait to share their full recipe with you all soon.

    Egplant Parmesan Stacks - a healthy grilled dinner recipe

    In the meantime, I have a faster and healthier version that is ideal for summertime when you don’t feel like turning on the oven or standing by the hot stove. While nothing beats the classic, it is always nice to have a weeknight version that is easy on the waistline to boot.

    Grilled Eggplant Parmesan - a healthy twist on a classic Italian dinner recipe

    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 best part: THE CHEESE!

    Grilled Eggplant Parmesan - a healthy vegetarian dinner recipe

    Every bite of these grilled eggplant parmesan stacks are coated in cheesy, melted mozzarella and sharp parmesan cheese. For a little kick, I finish it all off with a sprinkle of red chili flakes.

    Your fork is waiting.

    grilled eggplant parmesan

    Grilled Eggplant Parmesan

    4.86 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 mins
    COOK: 20 mins
    TOTAL: 30 mins
    Servings: 4


    • 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

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Want more Healthy and Easy Dinner Ideas?


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. 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.

    2. 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!

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