grilled eggplant on a white pan with a brass spoon
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5 from 1 vote

Italian Grilled Eggplant

Italian Grilled Eggplant, a fast and easy eggplant appetizer recipe, tossed with fresh gariic, parsley & tomatoes. Amazing!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Antipasti
Cuisine: Italian
Keyword: eggplant appetizer, grilled eggplant, Italian eggplant recipe
Servings: 5 servings
Calories: 144kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 2-3 long or round eggplant of choice*
  • 1/4 cup freshly chopped Italian parsley (7 1/2 grams)
  • 2 cloves garlic finely chopped
  • salt to taste
  • 1/4 cup olive oil** (56 grams)

*use eggplant of choice either purple or striped light purple, round or oblong.

    **or more if required


      • Rinse and trim the ends of the eggplant. You don't have to peel the eggplant but discard the first and last slices (they will be the heels) Slice eggplant lengthwise (thin but not too thin), grill the slices on either a hot pan grill or bbq until tender (careful not to burn) for approximately 1-2 minutes on either side, remove grilled eggplant to a clean plate and continue until all the eggplant slices are grilled.
      • In a medium bowl layer eggplant, sprinkle with a pinch of salt ,some chopped garlic , some chopped Italian parsley and drizzle with olive oil (from the 1/4 cup), continue with layers until all the eggplant is finished (I usually do 3 layers). Toss gently together, serve with a simple bruschetta or Italian crusty bread. Enjoy!


      Calories: 144kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 436mg | Fiber: 6g | Sugar: 7g | Vitamin A: 295IU | Vitamin C: 8.4mg | Calcium: 23mg | Iron: 0.7mg