Smoky Italian Grilled Eggplant Parmesan
Transform ordinary eggplant into a smoky, cheesy masterpiece with this grilled twist on the Italian classic. Perfectly charred eggplant slices are layered with marinara sauce and melted cheese for a restaurant-worthy dish that's perfect for summer grilling or impressing dinner guests.
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Servings: 4
Calories: 185kcal
Ingredients
- 2 medium eggplants sliced 1" thick
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1½ cups marinara sauce
- 8 oz mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- Fresh basil or parsley optional
- Chili flakes optional
Instructions
- Brush eggplant slices with olive oil and season with salt and pepper on both sides.
- Preheat grill to high heat.
- Grill eggplant slices for 3 minutes per side until fork tender and nicely charred.
- In a grill-safe baking dish, spread a layer of marinara sauce on the bottom.
- Layer the grilled eggplant slices over the sauce and top with remaining marinara.
- Sprinkle mozzarella and Parmesan cheeses evenly over the top.
- Return to grill, cover, and cook until cheese melts and bubbles, about 3-5 minutes.
- Remove from grill and garnish with fresh herbs or chili flakes if desired.
- Serve hot, stacked for presentation.
Notes
Salt eggplant slices 30 minutes before cooking to draw out bitterness, then pat dry before oiling
Use a grill basket or foil if eggplant slices are too small and might fall through grates
Can substitute with other melting cheeses like provolone or fontina for different flavor profiles
Make-ahead tip: Grill eggplant up to 2 days in advance and assemble just before final heating
For extra smoky flavor, add soaked wood chips to your grill
Leftovers reheat well in a 350°F oven for 10-15 minutes
Nutrition
Calories: 185kcal | Carbohydrates: 15g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 680mg | Potassium: 485mg | Fiber: 6g | Sugar: 9g