Grilled eggplant Parmesan is a classic lighter, summer-friendly twist – layered by layering grilled eggplant with marinara, mosarella, ricotta and fresh basil. It is gluten-free and is perfect for cooking in warm weather.
Grilled Eggplant Parmesan
If you like my eggplant Parmesan but want something to make on the grill in the summer, this grilled eggplant Parmesan is a must try. Instead of crumbs and deep frying, I bake the eggplant until soft and smoked and put it in a cast iron skillet with Marinara, Fresh Basil, Mozzarella and Icotta. Tommy loves this! It’s everything you love about classics – just fresh, lighter, perfect for warm weather cooking. Use it as a vegetarian supervisor or a side dish with your favorite protein. For more ideas for summer eggplant, try roasting eggplant with feta – vivid, simple, and full of Mediterranean flavor.
Why You Like This Roasted Eggplant Parm
Asked about the Skinnytaste community, I created this dish and what recipes they want to see in June. Many of you ask for grilled vegetarian and ideas that don’t involve turning on the stove and checking all the boxes. It’s enough to be a main course and is completely on the grill.
- Lighter than traditional: No bread crumbs or fried
- Great for summer: In the season, no need to cook in it
- Vegetarian, Cereal and Gluten-Free: Naturally suits different dietary needs
The ingredients you need
Here are the ingredients for this simple grilled eggplant Parmesan cheese. See the recipe card below for exact measurements.
- eggplant In the summer season, so I’m always looking for new ways to cook with them. They are high in fiber and are rich in vitamins, minerals and antioxidants.
- Salt and pepper Seasoned eggplant
- Marinara sauce: Make homemade marinara sauce or buy your favorite jam sauce.
- cheese: Mozzarella, Part-Skim Ricotta (Polly-O is my favorite brand), and Parmesan merges into a rich gooey.
- Egg Glue the cheese mixture together to prevent it from running out when cooked.
- Fresh basila classic Italian ingredient that makes everything taste better.
How to Make Roasted Eggplant Parmesan
This easy roasted eggplant Parmesan recipe has 2 steps on the grill: First, you grill the eggplant slices and then grill the whole skillet of the eggplant Palm. See the recipe card at the bottom for printable orientation.
- Prepare eggplant: Cut the eggplant into thin slices and place it on a baking sheet. Spray with non-stick cooking spray and season with salt and pepper.
- Roasted eggplant Over medium heat for about 10 minutes.
- Prepare the grill to bake: Turn off the burner on the side of the gas grill. Place the lid down and place the grill at 425–450°F.
- Making cheese filling By combining ricotta, eggs and grated Parmesan cheese.
- Assemble Eggplant Parmesan cheese: Coat the bottom of the cast iron skillet and marinara sauce. Add the eggplant slices and then add the basil, mozzarella and ricotta mixture. Repeat 2 more times and end with the sauce on top. Cover the frying pan with foil.
- Grilled Eggplant Parmesan cheese: Place the skillet on the side of the closed grill (i.e., indirect grilling) and cook for 40 minutes. Remove the foil, cover the grill and cook for another 10 minutes. Carefully remove the pan from the grill and let it rest.
change
- Protein boost: Swap ricotta for cheese.
- Herbs: Instead of parsley, substitute for basil.
- Egg allergy? Omit it. The cheese filling may not blend together, but it can still be used.
- No grill? no problem! Bake eggplant slices in a 425°F oven for 18 minutes, flip them halfway. Then, assemble the plate and bake the skillet for about 20 minutes until the cheese melts.
Provide advice
Serve this toasted eggplant Parm with a large green salad, toast, pasta or zucchini noodles. You can also use it as a side dish with your favorite protein, such as grilled chicken or shrimp.
Storage
- refrigeration Leftovers last up to 4 days.
- freeze Single servings in small sealed containers are up to 3 months.
- Reheat: Thaw in the refrigerator the day before and reheat in 350°F or microwave until warm.
More Eggplant Recipes You Will Like
See more barbecue recipes here. For more dinner ideas for using eggplant, check out these Five delicious eggplant recipes Inspire your next meal!
yield: 6 As a main service
Service size: 1 /The Sixth Recipe
-
Trim the top and bottom of the eggplant and cut each eggplant lengthwise into 1/4-inch-thick slices. Place slices evenly on a framed baking sheet. Spray with non-stick cooking spray and season with salt and pepper on both sides of the slice.
-
Preheat the grill to medium-high and gently oil the grid. Place seasoned eggplant evenly on the grill. Cook a few times until the eggplant is soft and has beautiful grill marks on both sides, about 10 minutes. Remove the eggplant onto a framed baking tray.
-
Prepare the grill for indirect grilling and cover 425 F to 450 F.
-
Meanwhile, in a medium bowl, combine ricotta, eggs and grated Parmesan cheese.
-
Cover the bottom of a 10-inch cast iron skillet with plenty of ½ cup marinade sauce. Spread the eggplant with a lid to cover 5-6 slices of the sauce. Top with a third of the basil, mozzarella and ricotta mixture. Start with the sauce and then end with cheese twice, repeat twice, and make sure to sprinkle the sauce into even layers. Place the remaining sauce on the last layer and diffuse to cover completely.
-
Cover tightly with foil, then transfer the skillet to the indirect side of the grill and close the lid. Cook for 40 minutes and remove the foil. Close the grill cover and cook for another 10 minutes until the sauce is tightened.
-
The pan will be very hot, please be careful to remove it from the grill. Let stand for 10 minutes before adding remaining basil. Cut into wedges and serve.
The final step:
Please leave a rating and comment and let us know you like this recipe! This helps our business thrive and continues to provide you with free high-quality recipes.
Serve: 1 /The Sixth Recipe,,,,, Calories: 324 KCAL,,,,, carbohydrate: 22.5 g,,,,, protein: 19.5 g,,,,, Fatty: 18 g,,,,, Saturated fat: 10.5 g,,,,, cholesterol: 86.5 mg,,,,, sodium: 691.5 mg,,,,, fiber: 5 g,,,,, sugar: 11.5 g
