Recipe courtesy of Food Network

Grilled Eggplant Parmesan

Enjoy a lighter, un-fried version of eggplant Parmesan in the summer by grilling the seasonal veggies. The eggplant and tomatoes become so tender they're almost spreadable atop grilled bread slices, and possess a lovely smokiness from the grill.
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  • Total: 30 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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1/3 cup extra-virgin olive oil, plus more for oiling the grill grate and drizzling

2 cloves garlic, minced

1 medium eggplant

2 medium tomatoes

Kosher salt

1/4 cup grated Parmesan

1 tablespoon chopped fresh basil, plus torn leaves for garnish

8 slices rustic country bread

1 cup shredded mozzarella

Balsamic vinegar, for drizzling


  1. Prepare a grill or grill pan for cooking over medium heat. Stir together the olive oil and garlic in a small bowl. 
  2. 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. 
  3. Mix the Parmesan and chopped basil together in a small bowl. 
  4. Lightly oil the grill grates. Grill the bread slices until they have developed grill marks and some char, about 1 minute per side. Remove from the grill, drizzle with olive oil and set aside. 
  5. 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. 
  6. 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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