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Here the Italian classic is redone, grill style! This grilled Eggplant Parmesan stars smoky breaded and grilled eggplant, doused in warm marinara sauce.
Looking for a tasty vegetarian grill recipe that makes a satisfying dinner? Try grilled Eggplant Parmesan! This meal was first made for us by Alex’s aunt and uncle on their patio, and we loved it so much we knew we had to make our own version.
Our grilled spin on the classic Eggplant Parmesan takes a little time to put together, but the end result is well worth it—it’s so hearty, savory, and full of bold flavor! It’s fancy enough to serve for a dinner party, but this crowd pleaser would work well for any family meal. Serve it with a glass of frose and a strawberry salad!
How to make grilled eggplant Parmesan
This grilled eggplant Parmesan is a fairly easy way to prepare eggplant to make it into a satisfying meal! Here the sliced eggplant dipped in egg whites, then dredged in breadcrumbs and Parmesan cheese. You’ll 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! Top with warm marinara and it’s ready to eat. It’s a deconstructed version of eggplant Parmesan that infuses a smoky flavor into the eggplant, and it’s so incredibly delicious. Scroll down to the recipe below, and let us know what you think!
Dietary notes
This grilled eggplant Parmesan recipe is vegetarian.
Grilled Eggplant Parmesan
Here the Italian classic is redone, grill style! This grilled Eggplant Parmesan features smoky breaded and grilled eggplant, doused in warm marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 1x
- Category: Main Dish
- Method: Grilled
- Cuisine: Italian
Ingredients
- 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
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.
Notes
Adapted from Weber’s Time to Grill
More grilling ideas
Outside of this grilled Eggplant Parmesan, here are a few more grill recipes to try:
- Go for a Grilled Veggie Burger or a Grilled Buffalo Cauliflower Sandwich
- Make Grilled Cauliflower or an Italian Eggplant Sandwich
- Try Grilled Veggie Fajitas or Grilled Nachos
- Mix up Simple Grilled Paella or Grilled Cheese on the Grill
Oh goodness, this looks delicious!