Grilled Eggplant Parmesan, a healthier way of making one of the most delicious Italian dishes. Grilled Eggplant covered in mozzarella and parmesan cheese,topped with a delicious Italian tomato sauce. And baked to perfection.
The perfect main dish or side dish. Your family will love it.
Baked 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.
Thank goodness because that darn zucchini still shows no sign of slowing down. But at least I will give everyone a break from zucchini this and that!
I have eaten a lot of different types of Eggplant Parmesan since arriving in Italy, but I much prefer this Grilled Eggplant Parmesan.
Be sure to watch the Video!
I like the fact that I don’t have to fry the eggplant, this is a much easier and lighter way of making this classic Italian dish.
While my simple tomato sauce was thickening on the stove, I got to grilling my eggplant. I used both long and round eggplant. Whichever type you use just make sure you get young firm eggplants. They seem to have the less seeds.
I cut them into approximately 3 inch, not too thick slices and I placed them in a bowl with approximately 2 teaspoons of salt (gently toss together) and I let them sit for about 20 or 30 minutes. Then I drained them, but did not rinse them and then I started to grill the slices.
Grilled Eggplant Parmesan
Be sure not to grill them too much or they will be too dry. Even if you have some left overs they make a great Grilled Eggplant Appetizer.
I also used firm mozzarella instead of fresh. I find fresh with certain foods becomes too watery. And don’t forget lots of Parmesan! I made this into a three-layer Grilled Eggplant Parmesan and it was amazing. Perfectly cheesy. Buon Appetito!
Grilled Eggplant Parmesan
Ingredients
- BASIC SAUCE
- 1 can peeled tomatoes (400 grams)
- 2 tablespoons olive oil (30 grams)
- 1-2 cloves garlic chopped
- 1/4 teaspoon salt (1 3/4 grams)
- pinch of hot pepper flakes if desired
- 1/2 teaspoon oregano
- 5 leaves fresh basil chopped
- 1/2 cup water (113 grams)
- FILLING
- 2-3 medium eggplants sliced lengthwise, not too thin and grilled
- 3/4 cup Parmesan cheese (75 grams)
- 1 1/2 cups firm mozzarella shredded (150 grams)
Instructions
- Pre-heat oven to 350° (180° celsius).
- In a medium pot add olive oil, tomatoes, garlic, hot pepper flakes, oregano, salt and basil leaves, stir to combine and add water and combine, on medium heat cook until thickened.
- While sauce is cooking grill eggplant.
- In an 8 x 6 inch (20 x 15 centimeter) baking dish, spread a little sauce, then make 4 or 5 layers starting with the grilled eggplant, top with sauce, shredded mozzarella cheese sprinkle with Parmesan cheese, continue for another 4 or 5 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 minutes, let sit 5 minutes before serving. Enjoy!
Video
Nutrition
Licia Trifoglio says
May 2, 2019 at 3:22 pmSo 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
May 3, 2019 at 5:51 pmHi Licia, thanks so much, I hope your friends like it too! Have a great weekend. 🙂
Megan @ MegUnprocessed says
March 3, 2016 at 5:31 amEggplant Parm is one of my absolute favorites! Yum!
Rosemary says
March 3, 2016 at 10:15 pmThanks Megan, one of my favourites too.
Alice @ Hip Foodie Mom says
March 2, 2016 at 6:08 pmThis looks amazing!!!!
Rosemary says
March 3, 2016 at 10:16 pmThanks Alice.
ally says
March 1, 2016 at 7:51 pmWildly in love with this and all the easy steps plus beautiful photography! Thanks for sharing all your creativity and hard work!
Rosemary says
March 1, 2016 at 8:48 pmHi Ally, thanks very much, have a great day.
Jelena says
August 18, 2015 at 8:45 amThank 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
August 18, 2015 at 5:14 pmHi 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.
Happily Ever After Etc. says
August 13, 2015 at 8:41 pmI 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
August 14, 2015 at 5:16 pmThanks very much, glad you enjoyed it.
Debra C. says
August 11, 2015 at 2:51 amThanks again for stopping by #TryaBiteTuesday – featuring your recipe this week! It looks so good. Thanks again and hope to see you this week!
stephanie says
August 8, 2015 at 1:42 amThis looks SO good! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
[email protected] Recipe says
August 7, 2015 at 6:28 pmI shared this on Facebook and now my mother is after me to make it. 🙂
Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. Hope to see you back next week.
Aggie | Aggie's Kitchen says
August 3, 2015 at 8:12 pmBeautiful! I haven’t grilled eggplant in a long time. Too long 🙂
Rosemary says
August 4, 2015 at 8:30 amHi Aggie, thanks, we love grilled eggplant.
Ann says
August 3, 2015 at 11:09 amThis looks wonderful. Never thought to make it this way. Will definitely try. Thank you.
allthatsjas says
July 31, 2015 at 9:14 pmMy fav, although I never tried it with grilled eggplant. Will do next time! Thank you for linking up with Thursday Favorite Things. Have a great weekend!
Diane P. says
July 30, 2015 at 2:23 amYour 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
July 30, 2015 at 7:37 pmHi 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 Franca @ All Our Way says
July 29, 2015 at 4:49 pmLooks 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
July 30, 2015 at 7:45 pmHi Marisa, thanks, I love grilled veggies too! Have a great day.
April @ Girl Gone Gourmet says
July 29, 2015 at 3:46 pmRosemary, this looks delicious! I love that you grilled the eggplant – so light and fresh for summer 🙂
Rosemary says
July 30, 2015 at 7:44 pmHi April, thanks, yes I much prefer grilled to breaded. Have a great day!