Enjoy a lighter, unfried version of eggplant Parmesan in the summer by grilling the seasonal veggies. The eggplant and tomatoes become so tender they're almost spreadable atop grilled bread slices, and possess a lovely smokiness from the charcoal.
Recipe courtesy of Cooking Channel
Grilled Eggplant Parmesan
20 min
5 min
4 servings
20 min
5 min
4 servings


  • 1/3 cup extra-virgin olive oil, plus more oiling the grill grate and drizzling
  • 2 cloves garlic, minced
  • 1 medium eggplant
  • 2 medium tomatoes
  • Kosher salt
  • 1/4 cup grated Parmesan
  • 1 tablespoon chopped fresh basil, plus torn leaves for garnish
  • 1 cup shredded mozzarella
  • 8 slices rustic country bread
  • Balsamic vinegar, for drizzling


Prepare a grill or grill pan for medium heat. Stir together the olive oil and garlic in a small bowl. Slice the eggplant into eight 1/2-inch-thick rounds. 

Slice each of the tomatoes into four 1/2-inch-thick rounds. Put the slices on a baking sheet, and brush them on both sides with the garlic oil; continue brushing until all the oil is used, being especially generous with the eggplant. Sprinkle both sides with salt. Let sit 5 minutes to allow the eggplant to fully absorb the oil and salt. 

Mix the Parmesan and chopped basil together in a small bowl. 

Lightly oil the grill grate. Grill the bread slices until they have developed grill marks and some char, about 1 minute per side. Remove from the grill, drizzle with olive oil and set aside. 

Grill the eggplant and tomato rounds, covered, until grill marks appear, about 4 minutes. Flip the eggplant rounds with a spatula, and place 1 tomato round on top of each. Top each stack with some of the Parmesan-basil mixture and the mozzarella. Grill, covered, to finish cooking the eggplant and to melt the mozzarella, about 4 minutes. 

Garnish the eggplant Parmesan stacks with torn basil leaves, and drizzle with balsamic vinegar. Serve with the grilled bread on the side. 

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