Best Grilled Eggplant Parmesan

Best grilled eggplant parmesan is a traditionally cooked eggplant parmesan made with grilled eggplant baked in a homemade tomato sauce.

Every summer we grow eggplants in our garden. Which means, we have an abundance of them to use up. That is when the plants cooperate. I add them to calzones and make this fire-roasted eggplant puree often. But grilled eggplant parmesan is one of those dishes that keep well in the fridge and gets better as it sits. So it makes sense to make it in the beginning of the week to serve for quick lunches or nights when you don’t feel like making dinner.

Most often we see fried versions of eggplant parmesan. Which I also love to make and find incredibly delicious. However, its not the lightest choice or the easiest to make either. Honestly, frying anything is an undertaking I’d rather avoid.

At an eatery just outside St. Augustine. in Rome my daughter and I dined on grilled eggplant parmesan. Only by accident mind you. I had no idea their version was grilled and not the American fried version slathered in sauce that I thought I had ordered. The naked eggplant slices peaked through the sauce and for a moment I thought I had made my first poor meal choice of that trip.

The dish was as basic as you could get, yet there was a freshness and even a lightness about it that isn’t present when the eggplant is fried. The thin slices of eggplant were charred lightly and made the most delicate bed for the cheesy tomato sauce.

This best grilled eggplant parmesan is a lighter, healthier and even a low carb version that is essentially an Italian classic dish and a true eggplant parmigiana.

Best Eggplant Parmesan Is…

• ​A classic Italian dish 
• A delicious eggplant parmesan recipe. 
• An easy weeknight meal.
• Filled with grilled eggplant slices.
• One of our favorite meals to make in the summer.

Cook With Me

Ingredients

Eggplants- Look for globe or Italian eggplant. The eggplant will be cut into round slices that create a bed for the tomato sauce.

Crushed Tomatoes- Crushed tomatoes are used to make a nice fresh tomato sauce for the eggplant to bake in. If you only have whole tomatoes, you can blend them in a blender or food processor to use them.

Cheese- A blend of mozzarella and fresh parmesan top the slices of grilled eggplant and tomato sauce.

Olive Oil- You can use either extra virgin olive oil or pure olive oil for this recipe. Avocado oil is also a great substitute.

Basil- Use fresh basil if you can it adds to the freshness of this dish. But if you only have dried on hand, it will work fine.

Garlic- Use fresh large garlic cloves.

Onions- White or yellow onions have a mild sweet flavor that is perfect for the fresh tomato sauce.

Salt- I like to use sea salt but Kosher salt or standard table salt is fine.

Tools

Baking Dish

Directions

Begin by slicing eggplants in 1/4 inch thick slices (as shown).

Sprinkle a tsp of the sea salt over the eggplant. Allow it to sit for about 30 minutes. After it has sat, dab the eggplant with a paper towel to remove the excess water and salt.

Pour about 1/2 cup of olive oil into a skillet. Cook eggplant on both sides in batches over medium heat. When done. Set aside.

Simmer for about 10 minutes. Allowing the flavors to blend. Taste to make sure there is enough salt to your liking, add more if necessary. Remove from heat.

Pour half a cup of the sauce into the bottom of the baking dish. Lay a layer of eggplant over it.

Then add more sauce over the eggplant. Add a bit of both kind of cheese over the top and then repeat the layering process until all the eggplant is used. Top with the remaining cheeses.

Drizzle 1 tbsp. of olive oil over the top and garnish with the remainder of the basil.

Pop it into the oven at 400℉ for 20-25 minutes until it is golden brown and bubbly.

Cooking Notes

• It is important to salt the eggplant slices and allow them to sit. This draws out the excess moisture otherwise the moisture makes for a watered-down consistency to the sauce. Don’t skip this step.
• Slice eggplants into uniform 1/4 inch thick slices for best results
• You can use fresh tomatoes over canned for this recipe by cooking slicing them, and cooking them down in the pan with the spices. For a sauce-like consistency, you can blend them with an emulsion blender.
• Using a cast iron skillet for grilling the eggplant works well. If you do not have a cast iron skillet, roast the eggplant slices on a baking sheet for 10 to 12 minutes. Brush both sides of the slices with a little oil before placing them in the oven.

How To Select The Best Eggplant

When selecting an eggplant from either the grocery store or your garden. Look for ones that are slightly firm but not hard. If you push on the skin of the eggplant and find that your finger goes right through, the eggplant is over-ripened. This should not be used. Avoid eggplants with holes or punctures in them. A good eggplant should have a nice taut skin and glossy surface.

How To Cut an Eggplant

Cutting an eggplant is very simple. Although they are shaped oddly you can either choose to cut the eggplant into rings, as the recipe calls for. Or diced for other dishes. You do not have to peel the eggplant since the skin is edible and thin so it is easily eaten.

To cut into rings, start with a freshly cleaned and dried eggplant. Using a chef’s knife, slice off the top stem portion of the eggplant. Turn the eggplant on its side and begin slicing into 1/4-inch rings starting at the top. Slice the entire eggplant until you get to the bottom. You can use the bottom of the eggplant or discard it if you want all your pieces to be uniform for the recipe.

How To Store

Store leftover grilled eggplant parmesan in an airtight container or allow the dish to completely cool then wrap the baking dish tightly with plastic wrap. Place in the fridge for up to 4 days. 

More Recipes To Try…

• Sirloin Steak with Herb Butter
• Classic Carbonara with Spaghetti Pasta
• Simple Tomato Confit

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