Grilled Eggplant Parmesan – The Lemon Bowl®

A healthy, fresh, vegetarian twist on an Italian food classic, you’ll love this hearty and delicious Grilled Eggplant Parmesan.

Grilling is one of my favorite ways to cook, especially in the summer when I don’t want to add extra heating to my house! And while I love cooking up chicken or steak, grilling veggies is great too. Eggplant is one of my favorite vegetables and features in many Lebanese dishes I ate as a child. So I took inspiration from family recipes and made a quick and easy Grilled Eggplant Parmesan based on the classic dish. Instead of pan frying, each eggplant slice is grilled until sweet, tender, and delicious. While I omit the flour, egg, and breadcrumbs, I don’t omit the cheese!


  • Aubergine: Grilled eggplants have a creamy texture, earthy and mild flavor.
  • Olive oil: Heart-healthy oil that helps evenly grill and coat the eggplant with spices.
  • Kosher Salt: Kosher salt’s larger crystals help it stick, and while it’s not as “salty” as table salt, it helps enhance the natural flavor.
  • Black pepper: Classic, peppery flavor that’s mild enough not to add too much heat.
  • Mozzarella cheese: Mozzarella melts into delicious threads and pairs well with parmesan cheese.
  • Parmesan cheese: A salty, nutty hard cheese that balances the milky, smooth taste of mozzarella.
  • Marinara Sauce: Slightly sweet, tart, light-flavored tomato sauce to coat the whole dish.

How to make Grilled Eggplant Parmesan

Liz is cutting eggplants

Start your Grilled Eggplant Parmesan by taking your eggplant and slicing it into fairly thick slices, about an inch.

Brush eggplants with olive oil

Next, take your eggplant slices and brush them with olive oil.

Season eggplant

Then season both sides of the slices with kosher salt and pepper.

Grill the eggplant slices

Preheat your grill over high heat, then add the eggplant slices and grill until fork tender, about 3 minutes per side.

Spread the tomato sauce in the bowl

Then take a shallow casserole dish and spread some marinara sauce on the bottom.

Spread tomato sauce on aubergines

Take your grilled eggplant and layer it on the sauce, then spread the rest of the marinara on top.

Scatter Parmesan cheese over the sauce

Finish it off by sprinkling a generous amount of mozzarella and parmesan cheese on top.

Bake eggplant parmesan on the grill

Place the dish back on the grill and cook until the cheese has melted.

Garnish grilled eggplant parmesan with herbs

Finally, garnish with fresh herbs such as parsley or basil. Or if you like a kick of extra spiciness, sprinkle on some chili flakes!

Forkful of grilled eggplant parmesan

Serve stacked on top of each other and enjoy your grilled eggplant parmesan!

Frequently asked Questions:

Do you soak eggplants in milk before grilling?

Soaking eggplants in milk can help get rid of some bitterness but is not a necessary step.

How do you keep grilled eggplant from going soggy?

I find that grilled eggplants usually have a creamy texture, but if you find them too mushy, salting and sweating them can help firm them up.

Do you need to let eggplants rest before cooking?

You can let the eggplant sit on top with salt to make it “sweat” if you want a firmer texture to your eggplant.

Grilled aubergine parmesan in bowl.

More grill recipes

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Liz enjoys grilled eggplant parmesan.

When you need a quick weeknight meal that’s both healthy and delicious, my Grilled Eggplant Parmesan hits the spot.

Your fork is waiting.

Grilled Eggplant Parmesan

Grilled Eggplant Parmesan

Hearty and delicious, this Grilled Eggplant Parmesan is a healthy, fresh take on an Italian classic. The Ultimate Vegetarian Comfort Food Recipe!

PREPARATION: 10 protocol

COOK: 20 protocol

IN TOTAL: 30 protocol

Servings: 4

  • 2 medium eggplants (sliced ​​1″ thick)
  • 2 tablespoon Extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 Cup shredded semi-skimmed mozzarella
  • ¼ Cup grated parmesan cheese
  • 2 cups Marinara sauce (jar or homemade)
  • Chili Flakes (Optional)
  • Preheat the grill over high heat and brush both sides of the eggplant slices with olive oil using a pastry brush. Sprinkle with salt and pepper.
  • When the grill is hot, place the eggplant slices in a single layer and grill 3-4 minutes per side or until tender. Remove from the grill and place in a shallow casserole dish. Cover each eggplant slice with a tablespoon or two of marinara, a tablespoon of grated mozzarella, and a teaspoon of parmesan cheese.

  • Grill the eggplant pan, uncovered, until the cheese is completely melted, about 3-4 minutes.

  • Serve the aubergines stacked on top of each other and sprinkle with chili flakes if you like.

Calories: 304kcalCarbohydrates: 25.2GProtein: 13GFat: 18.9GSaturated Fatty Acids: 6.3GPolyunsaturated fat: 12.6GCholesterol: 23mgSodium: 1134mgFiber: 7.9GSugar: 10.1G

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