Grilled Eggplant Parmesan – a delicious recipe with eggplant, olive oil, Italian herb, mozzarella cheese, pasta sauce, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Rinse eggplant, cut each crosswise into 3/4-inch rounds, and discard stems and smooth ends. Lay slices side by side on a large tray or 2 or 3 baking sheets, about 12 by 15 inches.
2
In a small bowl, mix oil and Italian herb mix. Brush cut sides of eggplant with oil mixture.
3
Cut mozzarella cheese into thin slices, making 1 piece for each eggplant round.
4
In a 1 1/2- to 2-quart pan over medium heat, stir marinara sauce occasionally until warm.
5
Set eggplant rounds on a grill over a solid bed of medium-hot coals or medium-high heat on a gas barbecue (you can hold your hand at grill level for only 3 to 4 seconds). Close lid of gas barbecue. Cook until eggplant is very soft when pressed, creamy inside (cut to test), and browned, 6 to 8 minutes; turn once. Set marinara sauce on cool area of grill to keep warm.
6
Top each eggplant round with a slice of mozzarella cheese. Cover barbecue until cheese softens, about 1 minute. Transfer to a platter. Spoon marinara sauce onto slices, then sprinkle with parmesan cheese and parsley. Season to taste with salt and pepper.
1032
kcal
Calories
66
g
Fat
35
g
Carbs
78
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 eggplant (1 lb. each), 1/3 cup olive oil, 1 tablespoon dried Italian herb mix or dried oregano, 10 to 12 ounces mozzarella cheese, and more.
Yes, Grilled Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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