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.
Your fork is waiting.
Grilled Eggplant Parmesan
Ingredients
- 2 medium eggplants sliced 1″ thick
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon papper
- 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.
Nutrition
Want more Healthy and Easy Dinner Ideas?
Marsha
PLEASE do a real cookbook for all of us who LOVE your recipes!
Liz DellaCroce
You’re so sweet Marsha!! Maybe one day!! I appreciate that so much. Happy Holidays!
Niki
Do you turn the grill off when you put the pan on the grill or indirect heat?
Liz DellaCroce
Nope I leave the grill on!
Cathy Trochelman
This looks like SUCH a delicious meal! Perfect for weeknights or date night….so versatile!
Liz DellaCroce
Thank you Cathy! Enjoy!
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.
Liz DellaCroce
haha I didn’t know that – that’s too funny!!
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!
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!
Julie @ Willow Bird Baking
I’ve been lusting after these gorgeous eggplant stacks since you posted them! YUM.
Liz DellaCroce
Aww thank you lady!!
Megan @ MegUnprocessed.com
I LOVE eggplant parm! Yours looks so good! Wish I had some now.
Liz DellaCroce
Aww thank you so much Megan!!
Elaina
Liz, you have to go to the Electric Cheetah and try their eggplant/portabella stack- it’s the only thing I order there.
Liz DellaCroce
Oh good call! I love Electric Cheetah!
Beverley Press
what a wholesome and delicious recipe for me to share with my gluten free friends
Liz
I wouldn’t miss the breading at all! You left the best parts—the eggplant and that gooey cheese :)
Liz DellaCroce
YES exactly! We are on the same page Liz!
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!
Liz DellaCroce
Aww thank you so much- she really is adorable!!! xoxo
Alison@Alison's Allspice
I love that you grill the eggplant for this recipe. Grilled eggplant is the best! Pinned!
Liz DellaCroce
I totally agree!! Thank you!!
Lauren @ Climbing Grier Mountain
So, I am going to need you to bring a stack of these with you to PDX. K. Thanks.
Liz DellaCroce
I will come to our room fully supplied eggplants and hot tots.
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.
Liz DellaCroce
It was so DANG good!!