I’ve always loved classic Italian food, but sometimes those traditional recipes need a summer makeover. When the weather gets hot, the last thing I want is to stand over a pot of bubbling sauce or heat up my kitchen with a hot oven. That’s exactly why this grilled eggplant parmesan has become one of my go-to dinner recipes.
Instead of the usual frying and baking, I take the whole operation outside to the grill. The eggplant gets that nice smoky flavor while keeping its shape, and I only need to melt the cheese at the end. Plus, there’s something really nice about cooking outdoors on a warm evening, maybe with a glass of wine in hand.
If you’re like me and can’t resist a good eggplant parm but want something a bit lighter and easier, this recipe is for you. It keeps all the cheesy, saucy goodness you love, just with a fun summer twist.
Why You’ll Love This Grilled Eggplant Parmesan
- Lighter summer version – Unlike traditional heavy, fried eggplant parm, this grilled version keeps things fresh and light while still delivering all the classic Italian flavors you love.
- Quick cooking time – Ready in just 30-45 minutes, this recipe is perfect for busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen.
- Fresh ingredients – Using fresh tomatoes, mozzarella, and basil makes this dish taste like summer on a plate – no jarred sauce needed!
- Perfect for entertaining – The grilling method means you can cook outside while chatting with guests, and the presentation looks impressive with minimal effort.
- Vegetarian-friendly – This meatless main dish is substantial enough to satisfy vegetarians and meat-eaters alike.
What Kind of Eggplant Should I Use?
For grilled eggplant parmesan, the classic Italian or Globe eggplant is your best bet – it’s the large, dark purple one you’ll find in most grocery stores. These eggplants have the perfect size for cutting into planks and hold up well on the grill without falling apart. If you spot Japanese or Chinese eggplants (the long, skinny ones), they’ll work too, though you’ll need more of them since they’re smaller. When shopping, look for eggplants that feel heavy for their size and have smooth, shiny skin without any soft spots. Give them a gentle squeeze – if your finger leaves an indent, the eggplant is probably overripe and might be bitter.
Options for Substitutions
This grilled eggplant parmesan is pretty flexible with substitutions. Here’s what you can swap:
- Fresh tomatoes: If fresh tomatoes aren’t in season, you can use 2 cans (14 oz each) of good-quality whole peeled tomatoes, drained. Just pat them dry before grilling to prevent excess moisture.
- Shallot: No shallots? A small red or yellow onion will work just fine. Cut it into quarters instead of halves due to the larger size.
- Fresh mozzarella: While fresh mozzarella gives the best melty texture, you can use regular low-moisture mozzarella. In a pinch, provolone or fontina cheese would also work well.
- Eggplant: You can try this recipe with large portobello mushrooms or thick-cut zucchini slices. Just keep in mind that the cooking time might need to be adjusted as these vegetables have different water content.
- Fresh basil: If fresh basil isn’t available, you can use dried basil (about 1 tablespoon) or try fresh oregano for a different but tasty twist.
- Ciabatta bread: Any crusty bread will work here – try sourdough, French bread, or even thick-cut country bread. Just make sure it’s sturdy enough to hold up to the toppings.
Watch Out for These Mistakes While Grilling
The biggest challenge when grilling eggplant is dealing with its sponge-like nature – skipping the crucial step of salting the eggplant slices for 30 minutes before grilling can result in bitter, oil-soaked pieces that nobody wants to eat. Another common mistake is cranking up the grill heat too high, which can burn the outside while leaving the inside raw – instead, maintain a medium heat and give the eggplant time to cook through gradually. When it comes to the tomatoes, don’t flip them too often on the grill; letting them develop a nice char on one side before turning will concentrate their sweetness and create better flavor. For the best texture, make sure to pat your eggplant completely dry after salting and before adding oil, and remember to let the finished dish rest for 5-10 minutes before serving, allowing the cheese to settle and the flavors to meld together perfectly.
What to Serve With Grilled Eggplant Parmesan?
This Italian-inspired dish pairs wonderfully with a variety of simple sides that won’t overshadow its smoky, cheesy goodness. A light arugula salad dressed with lemon juice and olive oil makes a perfect fresh companion to the rich eggplant. If you’re serving a crowd, cook up some angel hair pasta tossed with garlic and olive oil, or keep it casual with the included crusty bread for soaking up all those tasty juices. For a complete summer meal, throw some zucchini or bell peppers on the grill while you’re cooking the eggplant – they’ll pick up that same nice charred flavor and round out your plate perfectly.
Storage Instructions
Keep Fresh: Got leftovers? Place your grilled eggplant parmesan in an airtight container and pop it in the fridge for up to 3 days. The flavors actually get better as they meld together overnight, making it a great make-ahead dish for busy weekdays.
Make Ahead: You can prep components of this dish in advance! Grill the eggplant and make the tomato mixture up to 24 hours before assembly. Store them separately in the fridge, then just layer and heat when you’re ready to serve.
Warm Up: To enjoy your leftover eggplant parmesan, heat it in a 350°F oven for about 15-20 minutes until warmed through. Cover with foil to prevent the cheese from browning too much. You can also give it a quick zap in the microwave, though the texture won’t be quite as nice.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 50-60 g
- Fat: 140-160 g
- Carbohydrates: 130-150 g
Ingredients
- 4 medium tomatoes (about 1 ½ pounds), cut in half
- 1 shallot, split down the middle
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Salt and ground black pepper to taste
- 2 large eggplants (around 2 pounds), sliced into 1-inch planks
- 1 pound of fresh salted mozzarella, cut into 1/4-inch pieces
- 1/4 cup fresh basil leaves, chopped finely
- 1 loaf of rustic bread like ciabatta, for serving
Step 1: Prepare and Grill the Tomatoes and Shallot
Begin by preheating your grill to medium-high heat.
Brush the cut sides of the tomatoes and shallot with 1 tablespoon of oil.
Place them on the grill, cut-side down, and cook until charred in spots, about 4 to 5 minutes.
Flip the vegetables over and continue cooking for an additional 2 to 3 minutes until they soften slightly.
Step 2: Chop and Season the Grilled Vegetables
Transfer the grilled tomatoes and shallot to a cutting board.
Allow them to cool until they’re comfortable to handle, then roughly chop them.
Move the chopped vegetables to a bowl and season with salt and pepper to taste.
Step 3: Prepare and Grill the Eggplants
Brush both sides of the eggplant slices with the remaining 3 tablespoons of oil.
Season them with salt and pepper.
Place the eggplants on the grill and cook, turning once, until they are lightly charred in places and almost tender, about 4 to 5 minutes per side.
Once done, transfer them to a plate.
Step 4: Add Mozzarella and Melt
Top each slice of grilled eggplant with mozzarella cheese.
Return them to the grill, cover, and cook just until the cheese melts, approximately 1 to 2 minutes.
Step 5: Assemble and Serve
Once the cheese has melted, remove the eggplants from the grill.
Top them evenly with the tomato and shallot mixture.
Garnish with fresh basil leaves, drizzle with a bit more oil, and serve immediately.
Accompany with torn pieces of rustic bread for a delightful experience.
