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 excellent for warm-weather cooking.
Grilled Eggplant Parmesan
Should you 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 an alternative 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 concerning the basic—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 time eggplant concepts, strive my Grilled Eggplant with Feta—brilliant, easy, and stuffed with Mediterranean taste.
Why You’ll Love This Grilled Eggplant Parm
I created this dish after asking the Skinnytaste group what recipes they needed to see in June. So a lot 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 completely 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 simple grilled eggplant parmesan. See the recipe card under for the precise measurements.
- Eggplants are in season through the summer time, so I’m at all times in search of 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 selfmade 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 basic Italian ingredient, makes every thing style higher.
The right way 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 definitely 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 fuel 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 instances, 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 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 effectively, however it’ll nonetheless work.
- No grill? No downside! 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 Strategies
Serve this grilled eggplant parm with a large inexperienced salad, grilled sourdough, pasta, or zucchini noodles. You may also 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
Try 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 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 a fair layer on a rimmed baking sheet. Spray with nonstick cooking spray and season with salt and pepper on each 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 fair layer. Prepare dinner, flipping a couple of instances, till the eggplant is mushy and has good grill marks on each 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 instances beginning with the sauce and ending with the cheeses, being certain to unfold the sauce into a fair layer. Prime 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 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 extremely popular, 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
