Grilled Eggplant Parm

This lighter version of eggplant parmesan is not breaded or fried.

Grilled Eggplant Parmesan

Chef Tom
No ratings yet
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 272 kcal


  • Grill


  • 1/4 cup olive oil
  • 2 garlic cloves finely chopped
  • 1/4 teaspoon dried hot red-pepper flakes
  • 1 15-ounce can crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 4 small Italian eggplants peeled if preferred
  • 16 thin slices part skim mozzarella


  • Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring for about 6-8 minutes, until thickened. Remove from heat and stir in basil and parmesan.
  • Prepare grill for direct-heat cooking over medium-high heat.
  • Trim 1/4 inch off both ends of each eggplant. Cut each eggplant lengthwise into slices. Brush slices with remaining 2 tablespoons oil.
  • Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.
  • Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella. Transfer to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.


Calories: 272kcalCarbohydrates: 28gProtein: 8gFat: 17gSaturated Fat: 3gCholesterol: 7mgSodium: 428mgPotassium: 1049mgFiber: 14gSugar: 16gVitamin A: 290IUVitamin C: 11mgCalcium: 152mgIron: 1mg
Keyword eggplant
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