Name: Grilled Eggplant Parmesan
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 medium eggplants (2 to 3 pounds total); 24-ounce jar marinara sauce, or Easy Marinara Sauce; 3 eggs; 3/4 cup grated Parmesan cheese; 3/4 cup bread crumbs; Kosher salt; Fresh ground pepper; Olive oil or cooking spray; 2 cups grated mozzarella, fontina, or Italian blend cheese; Fresh basil leaves

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Here the Italian classic is redone, grill style! This grilled Eggplant Parmesan features smoky breaded and grilled eggplant, doused in warm marinara sauce.

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 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, this extremely delicious grilled eggplant Parmesan was a bright spot in our week. Keep reading for how to make this delicious vegetarian grill recipe.

How to make grilled eggplant Parmesan

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 for a grilled meal on their patio. We loved it so much we knew we had to make our own version.

This grilled eggplant Parmesan is a fairly easy way to prepare eggplant! Here the sliced eggplant dipped in egg whites, then dredged in breadcrumbs and Parmesan cheese. Then spray the slices with olive oil so that they stay together on the grill. Then, grill the eggplant for about 5 minutes per side, melting some mozzarella cheese onto the top after flipping. That’s it! Then top with warm marinara and eat. It’s so, so savory and so good. It’s a deconstructed version of eggplant Parmesan that infuses a smoky flavor into the eggplant.

It takes 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. Serve it with a glass of frose and a salad.

Looking for more grilling ideas?

Outside of this grilled Eggplant Parmesan, here are a few more recipes for your summer grilling game:

This grilled eggplant Parmesan recipe is…

Vegetarian.

Grilled Eggplant Parmesan

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Author: a Couple Cooks
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 to 6 1x

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Description

Here the Italian classic is redone, grill style! This grilled Eggplant Parmesan features smoky breaded and grilled eggplant, doused in warm marinara sauce.

Ingredients

Scale

3 medium eggplants (2 to 3 pounds total)
24-ounce jar marinara sauce, or Easy Marinara Sauce
3 eggs
¾ cup grated Parmesan cheese
¾ cup bread crumbs
Kosher salt
Fresh ground pepper
Olive oil or cooking spray
2 cups grated mozzarella, fontina, or Italian blend cheese
Fresh basil leaves

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Instructions

Heat a grill to medium-high heat.
Slice the eggplant into 1/4-inch thick rounds.
In a small bowl, whisk together the egg whites.
In a shallow pan, mix together the grated Parmesan cheese and bread crumbs.
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.
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.
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.