This Baked Eggplant Parmesan, is a healthier way of making one of the most delicious Italian dishes. The eggplant is grilled rather than breaded, layered with a delicious Italian tomato sauce, mozzarella and parmesan cheese.
Then baked to perfection. The perfect main dish or side dish recipe. Your family will love it.
GRILLED EGGPLANT PARMESAN
In Italy, you can always tell how far into summer you are by what is growing in your garden. Needless to say at this point my eggplant is really starting to show itself off.
I have eaten a lot of different types of Eggplant Parmesan since arriving in Italy, but I much prefer this Grilled Eggplant Parmesan. It’s an Italian classic redone on the grill, then baked in the oven for an elevated meal everyone will love.
While this is an updated way to make it, you won’t be missing out on any of the traditional recipe favourites, like oregano, basil, and plenty of mozzarella, and parmesan!
What is Eggplant Parmesan?
Eggplant parmesan is a classic Italian dish made with slices of eggplant that are breaded and fried (the traditional Naples way), then coated in marinara sauce and cheese.
It’s layered and baked much like a lasagna with the eggplant taking place of the noodles. The result is a creamy delicious comfort food dish that will warm the soul and the stomachs of anyone lucky enough to taste it.
How To Make Grilled Eggplant Parmesan
- I like the fact that I don’t have to fry the eggplant, this is an easier and lighter way of making this classic Italian dish without sacrificing any of those comfort food components we all love.
- Pre-heat the oven, and in a medium pot add olive oil, tomatoes, garlic, hot pepper flakes, oregano, salt, and basil leaves, stir to combine. Add water and combine, on medium heat cook until thickened.
- While the sauce is cooking grill the eggplant either on a pan grill or bbq.
- In an 8 x 6-inch baking dish, spread a little sauce, then make layers starting with the grilled eggplant, top with sauce, shredded mozzarella cheese sprinkle with Parmesan cheese, continue for another 3-4 layers.
- The last layer top only with Parmesan cheese. Bake, then let sit 10 minutes before serving.
Perfectly Prepare Your Eggplant
While the sauce thickens, use that time to grill the eggplant to make the most of your time, and get dinner on the table in no time.
Use either long or round eggplant, although I absolutely prefer to use the Rosa Bianca Eggplant (purple and white stripe) now, it is less bitter, less seeds and has a more delicate flavour.
It makes the perfect Grilled Eggplant Appetizer . I also love using it to make this easy Bucatini with Eggplant or why not try these Breaded Eggplant, my mother-in-law’s specialty.
If I must I still use the Italian or Globe eggplant, just make sure you get young firm eggplants. They seem to have the least amount of seeds.
Cut the eggplant into 1/4 inch thick slices, in order for everything to cook correctly, according to the recipe. Thinner or thicker will affect the cooking time.
If you use the Italian or Globe eggplant it is probably best to let the slices sit in a bowl tossed with a little salt for about 15 – 20 minutes, drain but do not rinse the slices. Then proceed with the grilling.
If you use the Rosa Bianca Eggplant then you can probably skip this step and just grill the slices immediately.
Does Grilled Eggplant Parmesan Keep Well?
This eggplant parmesan bake will keep just as well as any other eggplant dish. You can store the leftovers in an airtight container, either altogether, or separated by serving size, and keep in the refrigerator for up to 5 days.
If you want to make freeze half for later, or you want to make a double batch for an easy to heat up dinner during busy weeks, you can also freeze the dish.
To freeze, you’ll once again want to store everything in an airtight container once the dish is completely cooled. Then you can store it in the freezer for up to 4 months.
Tips For Making Grilled Eggplant Parmesan
- Be sure not to grill them too much or they will be too dry.
- I used firm mozzarella instead of fresh. I find fresh with certain foods become too watery. And don’t forget lots of Parmesan!
- I made this into a three-layer Grilled Eggplant Parmigiano and it was amazing. Perfectly cheesy.
If you do decide to try this version of Eggplant Parmesan I hope you enjoy it! Buon Appetito!
Baked Eggplant Parmesan
Ingredients
BASIC SAUCE
- 1 can peeled tomatoes (400 grams)
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1/4 teaspoon salt
- pinch of hot pepper flakes if desired
- 1/2 teaspoon oregano
- 5 leaves fresh basil chopped
- 1/4 cup water (113 grams)
FOR THE LAYERS
- 2-3 medium eggplants
- 3/4 cup Parmesan cheese (75 grams)
- 1 1/2 cups firm mozzarella shredded (150 grams)
*Choose Italian / Globe or Rosa Bianca Eggplants.
Instructions
- Pre-heat oven to 350° (180° celsius).
- If you are using the Italian or Globe eggplant then slice the eggplant into 1/4 inch slices and place in a bowl, sprinkle with approximately 1 teaspoon of salt and let sit for about 15-20 minutes. Then drain but do not rinse.
- In a medium pot add olive oil, tomatoes, garlic, hot pepper flakes, oregano, salt and basil leaves and water, stir to combine, squish the tomatoes with a fork occasionally. Simmer on medium heat until thickened and most of the water has evaporated.
- After 20 minutes grill the eggplant.
- In an 8 x 6 inch (20 x 15 centimeter) baking dish, spread a little sauce, then make about 3 or 4 layers starting with the grilled eggplant, top with sauce, shredded mozzarella cheese sprinkle with Parmesan cheese, continue for the remaining layers, the last layer top only with Parmesan cheese. (Place baking dish on a cookie sheet just in case the sauce bubbles over). Bake for approximately 25 - 30 minutes, let sit 5 minutes before serving. Enjoy!
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Nutrition
laurie levy says
i’m excited to try this but wondering, how long i should grill the eggplant? i assume i’m doing it dry but as a new cook i just want to make sure. thank you
Rosemary says
Hi Laurie, don’t dry them out completely, it’s easier if you don’t cut them too thin. Hope that helps.
Cecille C Daniel says
I would like to have an idea of how long to grill the eggplant slices. And, do you grill it on an outdoor grill or an indoor grill and at what temperature?
Rosemary says
Hi Cecille, I use a pan griddle to grill my veggies. I turn the heat to medium high, let the griddle heat up and then start grilling the slices. Probably a minute or so on each side. You don’t want to burn them or dry them up. Slice them a little less than a 1/4 inch. Hope that helps.
susan elliot says
Love this recipe -it’s a real crowd pleaser at my house and I make it often in the winter (it’s winter here NOW )- in New Zealand:
I f we are slimming, I sometimes sprinkle a light dusting of herbed breadcrumbs (could be gluten free) under and on top of the eggplant layer and use less mozzarella on top of that (or leave the mozzarella off altogether and add an extra dash of olive oil while I’m “building” the dish before baking. It’s the go to dish when the vegetarians arrive. They often bring the eggplants as a not so subtle hint hint!
Rosemary says
Hi Susan, thanks so glad you enjoy it, and great idea with the bread crumbs. I must say I am looking forward to the cooler weather, it’s so hot here! Haha that’s cute they bring their own eggplants. Have a great weekend.
Licia Trifoglio says
So excited to see someone else not leave the peel on the eggplant! I find it makes for a much more enjoyable dish. I’m using San Marzano tomatoes as they are nice and sweet. I love your “sauce” it is just so simple but delicious. Making a huge batch this weekend for our best friends who love eggplant. This week the eggplants looked fabulous in the store so I decided it is time to make again. You have wonderful ideas. Thank you
Rosemary says
Hi Licia, thanks so much, I hope your friends like it too! Have a great weekend. 🙂
Megan says
Eggplant Parm is one of my absolute favorites! Yum!
Rosemary says
Thanks Megan, one of my favourites too.
Alice says
This looks amazing!!!!
Rosemary says
Thanks Alice.
ally says
Wildly in love with this and all the easy steps plus beautiful photography! Thanks for sharing all your creativity and hard work!
Rosemary says
Hi Ally, thanks very much, have a great day.
Jelena says
Thank you for a wonderful recipy! I made it over the weekend and we enjoyed eggplants very much, however, a few slices were quite bitter. Do you have any tips regarding the bitterness? My Mum usually adds some salt and allows the eggplant to sit for a half an hour to remove any bitter taste, but I ommitted this step as you hadn’t mentioned it in your recipy. Thank you!
Rosemary says
Hi Jelena, thanks glad you enjoyed it, but sorry about the bitterness, I would advise you to try and get the smaller firmer eggplant (the younger eggplants) or else remove the alot of the seeds before grilling. Hope that helps. Have a great day.
Anonymous says
I think my dad would adore this… especially the mozzarella! Thanks for the tip to use firm instead of fresh… no one wants watery mozzarella! Thanks for linking up at Welcome Home Wednesdays this week… i really enjoyed your post! Hope to see you again next week!
Rosemary says
Thanks very much, glad you enjoyed it.
Audrey says
I shared this on Facebook and now my mother is after me to make it. 🙂
Thanks for sharing
Aggie says
Beautiful! I haven’t grilled eggplant in a long time. Too long 🙂
Rosemary says
Hi Aggie, thanks, we love grilled eggplant.
Ann says
This looks wonderful. Never thought to make it this way. Will definitely try. Thank you.
Diane P. says
Your recipe looks fantastic! I never fry my eggplant either—I roast it in the oven. But, I never thought to grill it! Not for eggplant parmesan!! But I’m going to try it. Why heat up the house unnecessarily? I just picked my first eggplant from the garden, and I’m going to use it to make your recipe!
How do you get so many zuchhini to grow? I have 4 plants, and I’ve only had one zucchini so far. I have loads of flowers, but they don’t seem to develop into zucchinis.
Rosemary says
Hi Diane, thanks, let me know how you like it. About the zucchini I have no idea, last year it was a very rainy summer and there weren’t too many, this year is insanely hot and I have tons, so I guess they like lots of sun. But the flowers are delicious too!
Marisa says
Looks delicious! We always crank up that grill as soon as we can. I love grilled eggplant and grilled zucchini as well as the many other recipes. Can’t wait to make this — Thank you Rose for sharing!
Rosemary says
Hi Marisa, thanks, I love grilled veggies too! Have a great day.
April says
Rosemary, this looks delicious! I love that you grilled the eggplant – so light and fresh for summer 🙂
Rosemary says
Hi April, thanks, yes I much prefer grilled to breaded. Have a great day!