Grilled Eggplant Parmesan is a lighter, summer-friendly twist on the basic—made by layering grilled eggplant with marinara, mozzarella, ricotta, and contemporary basil. It’s gluten-free, and ideal for warm-weather cooking.
Grilled Eggplant Parmesan
For those who love my eggplant parmesan however need one thing you may make on the grill for summer time, 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 cherished this! It’s all the things you take pleasure in in regards to the basic—simply more energizing, lighter, and ideal for warm-weather cooking. Serve it as a vegetarian fundamental or as a aspect dish along with your favourite protein. For extra summer time eggplant concepts, strive my Grilled Eggplant with Feta—vivid, 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 needed 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 primary course, and it comes collectively solely on the grill.
- Lighter than Conventional: No breadcrumbs or frying
- Excellent for Summer season: In season and no have to cook dinner inside
- Vegetarian, Grain free, and Gluten-free: Naturally matches completely different dietary wants
Substances You’ll Want
Listed here are the elements for this straightforward grilled eggplant parmesan. See the recipe card beneath for the precise measurements.
- Eggplants are in season throughout the summer time, so I’m at all times on the lookout for new methods to cook 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 home made 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 operating out when cooked.
- Recent Basil, a basic Italian ingredient, makes all the things style higher.
Make Grilled Eggplant Parmesan
This straightforward 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 convey 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 high. 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 cook dinner for 40 minutes. Take away the foil, cowl the grill, and cook 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 may not maintain collectively as properly, nevertheless it’ll nonetheless work.
- No grill? No downside! Bake the eggplant slices in a 425°F oven for 18 minutes, flipping them midway by. Then, assemble the dish and bake the skillet for about 20 minutes till the cheese is melted.
Serving Strategies
Serve this grilled eggplant parm with a massive inexperienced salad, grilled sourdough, pasta, or zucchini noodles. It’s also possible to serve it as a aspect dish along 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 fundamental
Serving Dimension: 1 /sixth of recipe
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Trim the highest and backside off of the eggplant and reduce every eggplant into ¼ inch thick slices lengthwise. Place the slices in a good 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 calmly oil the grates. Place the seasoned eggplant on the grill in a good layer. Cook dinner, flipping a number of occasions, till the eggplant is comfortable 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 certain to unfold the sauce into a good 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. Cook dinner for 40 minutes, then take away the foil. Shut the grill lid and cook dinner for an extra 10 minutes, till the sauce has tightened up.
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The pan might be highly regarded, use warning eradicating it from the grill. Let sit for 10 minutes then high 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
