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!
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.
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.
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.
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.
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!
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.
What family recipes do you eat to bring you close to your ancestors? I’d love to hear from you.
Your fork is waiting.
Grilled Eggplant Parmesan
Ingredients
- 2 medium eggplants sliced 1" thick
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon papper
- 1 cup shredded part-skim mozzarella
- 1/4 cup shredded parmesan cheese
- 2 cups marinara sauce jarred or homemade
- chili flakes optional
Instructions
- 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.
Nutrition Information:
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Cathy Trochelman
April 12, 2016 at 12:45 pmThis looks like SUCH a delicious meal! Perfect for weeknights or date night….so versatile!
Liz DellaCroce
April 13, 2016 at 8:13 amThank you Cathy! Enjoy!
Joanne Bruno
April 10, 2016 at 9:48 amThey 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.
Liz DellaCroce
April 13, 2016 at 8:16 amhaha I didn’t know that – that’s too funny!!
Nutmeg Nanny
April 8, 2016 at 8:05 amThe 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!
Liz DellaCroce
April 13, 2016 at 8:18 amOmg 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!
Julie @ Willow Bird Baking
April 7, 2016 at 9:57 pmI’ve been lusting after these gorgeous eggplant stacks since you posted them! YUM.
Liz DellaCroce
April 13, 2016 at 8:18 amAww thank you lady!!
Megan @ MegUnprocessed.com
April 7, 2016 at 1:08 pmI LOVE eggplant parm! Yours looks so good! Wish I had some now.
Liz DellaCroce
April 13, 2016 at 8:17 amAww thank you so much Megan!!
Elaina
April 7, 2016 at 12:37 pmLiz, you have to go to the Electric Cheetah and try their eggplant/portabella stack- it’s the only thing I order there.
Liz DellaCroce
April 13, 2016 at 8:17 amOh good call! I love Electric Cheetah!
Beverley Press
April 7, 2016 at 6:43 amwhat a wholesome and delicious recipe for me to share with my gluten free friends
Liz
April 6, 2016 at 4:44 pmI wouldn’t miss the breading at all! You left the best parts—the eggplant and that gooey cheese :)
Liz DellaCroce
April 6, 2016 at 9:52 pmYES exactly! We are on the same page Liz!
Sabrina Modelle
April 6, 2016 at 2:53 pmOkay. Number one, your aunt Dolly is adorable. Number two, this dish is so right up my alley. Can’t wait for eggplant season!
Liz DellaCroce
April 6, 2016 at 3:42 pmAww thank you so much- she really is adorable!!! xoxo
[email protected]'s Allspice
April 4, 2016 at 2:31 pmI love that you grill the eggplant for this recipe. Grilled eggplant is the best! Pinned!
Liz DellaCroce
April 4, 2016 at 10:50 pmI totally agree!! Thank you!!
Lauren @ Climbing Grier Mountain
April 4, 2016 at 9:30 amSo, I am going to need you to bring a stack of these with you to PDX. K. Thanks.
Liz DellaCroce
April 4, 2016 at 1:05 pmI will come to our room fully supplied eggplants and hot tots.
Marina @ A Dancer's Live-It
April 4, 2016 at 8:00 amLook 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.
Liz DellaCroce
April 4, 2016 at 1:08 pmIt was so DANG good!!