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Grilled Eggplant Parmesan

Grilled Eggplant Parmesan

Grilled Eggplant Parmesan

What is it about moving that is so uprooting? Even though we moved just two blocks away from our current home, our lives have been utterly chaotic. This could be due in part to attempting a fairly major set of renovation projects on the new place before we arrived, along with our professional lives conveniently leaving us swamped and hectic at the same time – a kind of perfect storm.

Whatever the case, moving is a pretty unsettling life event: one foot in the door at one place with your eyes on the next, surrounded by boxes and living outside any sort of routine. On our last weekend in our old kitchen, we decided to cling to some sense of normalcy by cooking one last meal in our kitchen, this grilled eggplant parmesan. It’s a meal first made for us by Alex’s aunt and uncle – we loved it so much we knew we had to make it and share it with you here.

This is a fairly easy way to prepare the eggplant; it does require a grill and take a little time to put together, but the end result is well worth it. It’s elegant enough to serve for a lovely dinner, but a crowd pleaser that would work well for any family meal. We loved it just as well from our kitchen – though there’s something magical about food made especially for you by people you love that can’t quite be beat.

We got these lovely eggplants from Broad Ripple Farmer’s Market.

Grilled Eggplant Parmesan
 
by:
Makes: 4 to 6
What You Need
  • 24-ounce jar marinara sauce
  • 3 eggs
  • ¾ cup grated Parmesan cheese
  • ¾ cup bread crumbs
  • 3 medium eggplants (2 to 3 pounds total)
  • Kosher salt
  • Fresh ground pepper
  • Olive oil or cooking spray
  • 2 cups grated cheese (Italian blend, fontina, etc)
  • Fresh basil leaves
What To Do
  1. Heat a grill to medium-high heat.
  2. Wash the eggplants and cut them into ¼-inch thick disks.
  3. In a small bowl, whisk together 3 egg whites.
  4. In a shallow pan, mix together ¾ cup grated Parmesan cheese and ¾ cup bread crumbs.
  5. Dip each eggplant slice in egg whites, and then dredge each side in bread crumb mixture. Place on a large baking sheet. Repeat for all slices. When finished, spray each side with olive oil or cooking spray and season liberally with kosher salt and pepper.
  6. On a grill, cook over direct medium high heat until the bottom is golden, about 4 to 5 minutes. Flip the eggplant rounds and top each piece with shredded cheese. Continue cooking with the top on until golden and the cheese is melted, about 4 to 5 minutes.
  7. Meanwhile, warm the marinara sauce. When the eggplant is grilled, place several slices on a plate, top with marinara sauce, if desired a bit of olive oil and kosher salt, and basil leaves.
Notes
 

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SonjaGrilled Eggplant Parmesan

Comments 16

  1. Christine

    Wow! Never thought of grilling breaded eggplant, but can’t wait to try it. My son and I will have this for dinner very soon! Bet it would be great with any kind of summer squash (zucchini, etc). Only mention that because I way overbought squash at my farmer’s market Saturday!

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  2. Tieghan

    Ugh. I hate moving. It is so tiring and time consuming, but I do like getting organized and feeling put back together at the end! Good luck and hang in there!

    Oh yeah, and this eggplant parmesan looks amazing! I would like it more the chicken version for sure!

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      Sonja

      Thanks, Tieghan! I must say I’ve never tried the chicken version, but the eggplant version is delish!

  3. Sarah

    Moving is really terrible! I think it’s intrinsic in all of us to want a home, to know there is a roof over our heads, and maybe we just all hate change! Who know?

    You have totally inspired me to cook eggplant tonight.

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      Sonja

      Haha, yes! This whole process makes us realize how grounding our home really is. Let us know what you decide to make!

  4. Kathryn

    I totally understand what you mean – we moved pretty much the same distance but it feels like a completely different world. I hope you’re settling in now and will get some quiet time to enjoy your new surroundings.

    I love the idea of breading the eggplant in this so you get that nice crisp coating. Just too delicious!

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  5. Kristy Evans

    Yummo! These look delicious (great pics btw) I have always wanted to try making these, might have to try your recipe and see how we go! I often make chicken Parmesan which is delish

  6. Robert Torrissi Sr

    Out of all these comments, Sonja is the only one who actually made the dish? Haha!
    (I’m not being a jerk, really)
    I was looking for some input on this, since the usual sprinkling of salt and draining the eggplant was skipped on this dish. The reason for my concern is that I’ll be springing this dish on my in-laws this weekend…. probably. Mother in law is turning 75 and I dont want to spring any surprises on her. lol!
    Thank you for sharing Sonja!

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      Sonja

      Hi there! Good question — the nice thing about this recipe is that there is no need to salt and drain the eggplant. We’ve had it a few times and it’s delicious — no need to salt!

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