Grilled Eggplant Parmesan is a lighter, summer-friendly twist on the basic—made by layering grilled eggplant with marinara, mozzarella, ricotta, and recent basil. It’s gluten-free, and ideal for warm-weather cooking.
Grilled Eggplant Parmesan
In the event you love my eggplant parmesan however need one thing you can also 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, recent basil, mozzarella, and ricotta. Tommy cherished this! It’s all the things you take pleasure in in regards to the basic—simply brisker, lighter, and ideal for warm-weather cooking. Serve it as a vegetarian most important or as a facet dish together with your favourite protein. For extra summer season eggplant concepts, strive my Grilled Eggplant with Feta—brilliant, easy, and filled with Mediterranean taste.
Why You’ll Love This Grilled Eggplant Parm
I created this dish after asking the Skinnytaste group 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 containers. It’s hearty sufficient to be the principle course, and it comes collectively fully on the grill.
- Lighter than Conventional: No breadcrumbs or frying
- Excellent for Summer time: In season and no have to cook dinner inside
- Vegetarian, Grain free, and Gluten-free: Naturally matches completely different dietary wants
Components You’ll Want
Listed below are the substances for this simple grilled eggplant parmesan. See the recipe card under for the precise measurements.
- Eggplants are in season throughout the summer season, so I’m all the time 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 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.
- Recent Basil, a basic Italian ingredient, makes all the things style higher.
Easy methods to Make Grilled Eggplant Parmesan
This straightforward grilled eggplant parmesan recipe has 2 steps on the grill: first, you grill the eggplant slices, and then you definately 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 facet of your fuel 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 prime. Cowl the skillet with foil.
- Grill the Eggplant Parmesan: Place the skillet on the facet 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 won’t maintain collectively as properly, but it surely’ll nonetheless work.
- No grill? No drawback! Bake the eggplant slices in a 425°F oven for 18 minutes, flipping them midway by means of. 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 huge inexperienced salad, grilled sourdough, pasta, or zucchini noodles. You can even serve it as a facet dish together with your favourite protein, like grilled rooster 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, try these 5 scrumptious eggplant recipes to encourage your subsequent meal!
Yield: 6 servings as a most important
Serving Measurement: 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 an excellent 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 flippantly oil the grates. Place the seasoned eggplant on the grill in an excellent layer. Prepare dinner, flipping just a few 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 lined 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. High 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 an excellent layer. High the final layer with the remaining sauce and unfold to cowl fully.
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Cowl tightly with foil and switch the skillet to the oblique facet of the grill and shut the lid. Prepare 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 will likely be highly regarded, 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