Grilled Eggplant Parmesan is a lighter, summer-friendly twist on the traditional—made by layering grilled eggplant with marinara, mozzarella, ricotta, and contemporary basil. It’s gluten-free, and excellent for warm-weather cooking.
Grilled Eggplant Parmesan
In the event you love my eggplant parmesan however need one thing you may make on the grill for summer season, this Grilled Eggplant Parmesan is a must-try. As a substitute of breading and frying, I grill the eggplant till it’s tender and smoky, then layer it in a forged iron skillet with marinara, contemporary basil, mozzarella, and ricotta. Tommy beloved this! It’s every thing you take pleasure in in regards to the traditional—simply brisker, lighter, and excellent for warm-weather cooking. Serve it as a vegetarian important or as a aspect dish together with your favourite protein. For extra summer season eggplant concepts, strive my Grilled Eggplant with Feta—shiny, easy, and filled with Mediterranean taste.
Why You’ll Love This Grilled Eggplant Parm
I created this dish after asking the Skinnytaste neighborhood what recipes they wished to see in June. So lots of you requested for grilled vegetarian meals and concepts that didn’t contain turning on the range—and this one checks all of the bins. It’s hearty sufficient to be the principle course, and it comes collectively totally on the grill.
- Lighter than Conventional: No breadcrumbs or frying
- Excellent for Summer season: In season and no must prepare dinner inside
- Vegetarian, Grain free, and Gluten-free: Naturally matches completely different dietary wants
Substances You’ll Want
Listed below are the substances for this straightforward grilled eggplant parmesan. See the recipe card under for the precise measurements.
- Eggplants are in season through the summer season, so I’m all the time on the lookout for new methods to prepare dinner with them. They’re excessive in fiber and filled with nutritional vitamins, minerals, and antioxidants.
- Salt and Pepper to season the eggplant
- Marinara Sauce: Make do-it-yourself marinara sauce or purchase your favourite jarred sauce.
- Cheese: Mozzarella, part-skim ricotta (Polly-O is my favourite model), and Parmesan mix for a wealthy, gooey filling.
- Egg binds the cheese combination collectively, stopping it from working out when cooked.
- Contemporary Basil, a traditional Italian ingredient, makes every thing style higher.
Learn how to Make Grilled Eggplant Parmesan
This easy grilled eggplant parmesan recipe has 2 steps on the grill: first, you grill the eggplant slices, and you then grill the entire skillet of eggplant parm. See the recipe card on the backside for printable instructions.
- Prep the Eggplant: Slice the eggplants and place them on a baking sheet. Spray with nonstick cooking spray and season with salt and pepper.
- Grill the eggplant on medium-high warmth for about 10 minutes.
- Get the Grill Prepared for Baking: Flip off the burners on one aspect of your gasoline grill. Put the lid down and produce the grill to 425–450°F.
- Make the cheese filling by combining the ricotta, egg, and grated parmesan.
- Assemble the Eggplant Parmesan: Coat the underside of a cast-iron skillet with marinara sauce. Add the eggplant slices, adopted by the basil, mozzarella, and ricotta combination. Repeat 2 extra occasions, ending with the sauce on prime. Cowl the skillet with foil.
- Grill the Eggplant Parmesan: Place the skillet on the aspect of the grill that’s turned off (i.e., oblique grilling), and prepare dinner for 40 minutes. Take away the foil, cowl the grill, and prepare dinner for 10 extra minutes. Fastidiously take away the pan from the grill and let it relaxation.
Variations
- Protein Increase: Swap ricotta for cottage cheese.
- Herbs: Substitute parsley for basil.
- Egg allergy? Omit it. The cheese filling won’t maintain collectively as properly, nevertheless it’ll nonetheless work.
- No grill? No drawback! Bake the eggplant slices in a 425°F oven for 18 minutes, flipping them midway by way of. Then, assemble the dish and bake the skillet for about 20 minutes till the cheese is melted.
Serving Options
Serve this grilled eggplant parm with a massive inexperienced salad, grilled sourdough, pasta, or zucchini noodles. You may as well serve it as a aspect dish together with your favourite protein, like grilled hen or shrimp.
Storage
- Refrigerate leftovers for as much as 4 days.
- Freeze single servings in small hermetic containers for as much as 3 months.
- Reheat: Thaw within the fridge the day earlier than, then reheat within the oven at 350°F or within the microwave till heat.
Extra Eggplant Recipes You Will Love
Take a look at extra grilling recipes right here. For extra dinner concepts utilizing eggplant, take a look at these 5 scrumptious eggplant recipes to encourage your subsequent meal!
Yield: 6 servings as a important
Serving Dimension: 1 /sixth of recipe
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Trim the highest and backside off of the eggplant and minimize every eggplant into ¼ inch thick slices lengthwise. Place the slices in a fair layer on a rimmed baking sheet. Spray with nonstick cooking spray and season with salt and pepper on either side of the slices.
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Preheat the grill to medium-high and frivolously oil the grates. Place the seasoned eggplant on the grill in a fair layer. Prepare dinner, flipping just a few occasions, till the eggplant is delicate and has good grill marks on either side, about 10 minutes. Take away the eggplant to the rimmed baking sheet.
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Put together the grill for oblique grilling, and warmth coated to 425 F to 450 F.
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In the meantime, in a medium bowl mix ricotta, egg and grated Parmesan cheese.
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Cowl the bottom of a 10-inch forged iron skillet with a heaping ½ cup of the marinara sauce. Layer the eggplant to cowl the sauce, 5-6 slices. Prime with a 3rd of every the basil, mozzarella, and ricotta combination. Repeat the layers two extra occasions beginning with the sauce and ending with the cheeses, being positive to unfold the sauce into a fair layer. Prime the final layer with the remaining sauce and unfold to cowl utterly.
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Cowl tightly with foil and switch the skillet to the oblique aspect of the grill and shut the lid. Prepare dinner for 40 minutes, then take away the foil. Shut the grill lid and prepare dinner for an extra 10 minutes, till the sauce has tightened up.
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The pan will likely be very popular, use warning eradicating it from the grill. Let sit for 10 minutes then prime with remaining basil. Reduce into wedges and serve.
Final Step:
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Serving: 1 /sixth of recipe, Energy: 324 kcal, Carbohydrates: 22.5 g, Protein: 19.5 g, Fats: 18 g, Saturated Fats: 10.5 g, Ldl cholesterol: 86.5 mg, Sodium: 691.5 mg, Fiber: 5 g, Sugar: 11.5 g
