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Grilled Eggplant Parmesan

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


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


  • 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


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


  • Category: Main Dish
  • Method: Grilled
  • Cuisine: Italian

Keywords: Grilled Eggplant Parmesan, Grilled Eggplant, Eggplant Parmesan, Grilling Ideas, Vegetarian Grill Recipe