Recipe Detail

Grilled Eggplant Parmesan

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Number of Servings:


  1. 1/3 cups - extra-virgin olive oil, plus more for oiling the grill grate and drizzling
  2. 2 cloves - garlic, minced
  3. 1 - medium eggplant
  4. 2 - medium tomatoes
  5. - kosher salt
  6. 1/4 cups - grated Parmesan
  7. 1 tablespoons - chopped fresh basil, plus torn leaves for garnish
  8. 8 slices - rustic country bread
  9. 1 cups - shredded mozzarella
  10. - balsamic vinegar, for drizzling


Prepare a grill or grill pan for cooking over medium heat.

In a small bowl, stir together the olive oil and garlic.

Slice the eggplant into eight 1/2-inch-thick rounds. Slice each of the tomatoes into four 1/2-inch-thick rounds. Put the slices on a baking sheet, and brush them on both sides with the garlic oil; continue brushing until all the oil is used, being especially generous with the eggplant. Sprinkle both sides with salt. Let sit 5 minutes to allow the eggplant to fully absorb the oil and salt.

Mix the Parmesan and chopped basil together in a small bowl.

Lightly oil the grill grates. Grill the bread slices until they have developed grill marks and a little bit of char, about 1 minute per side. Remove from the grill, drizzle with olive oil and set aside.

Grill the eggplant and tomato rounds, covered, until grill marks appear, about 4 minutes. Flip the eggplant rounds with a spatula, and place 1 tomato round on top of each. Top each stack with some of the Parmesan-basil mixture and the mozzarella. Grill, covered, to finish cooking the eggplant and to melt the mozzarella, about 4 minutes.

Garnish the eggplant Parmesan stacks with torn basil leaves and drizzle with balsamic vinegar. Serve with the grilled bread on the side.




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