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!
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
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
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
- 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.
PLEASE do a real cookbook for all of us who LOVE your recipes!
You’re so sweet Marsha!! Maybe one day!! I appreciate that so much. Happy Holidays!
Do you turn the grill off when you put the pan on the grill or indirect heat?
Nope I leave the grill on!
This looks like SUCH a delicious meal! Perfect for weeknights or date night….so versatile!
Thank you Cathy! Enjoy!
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.
haha I didn’t know that – that’s too funny!!
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!
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!
I’ve been lusting after these gorgeous eggplant stacks since you posted them! YUM.
Aww thank you lady!!
I LOVE eggplant parm! Yours looks so good! Wish I had some now.
Aww thank you so much Megan!!
Liz, you have to go to the Electric Cheetah and try their eggplant/portabella stack- it’s the only thing I order there.
Oh good call! I love Electric Cheetah!
what a wholesome and delicious recipe for me to share with my gluten free friends
I wouldn’t miss the breading at all! You left the best parts—the eggplant and that gooey cheese :)
YES exactly! We are on the same page Liz!
Okay. Number one, your aunt Dolly is adorable. Number two, this dish is so right up my alley. Can’t wait for eggplant season!
Aww thank you so much- she really is adorable!!! xoxo
I love that you grill the eggplant for this recipe. Grilled eggplant is the best! Pinned!
I totally agree!! Thank you!!
So, I am going to need you to bring a stack of these with you to PDX. K. Thanks.
I will come to our room fully supplied eggplants and hot tots.
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.
It was so DANG good!!