Grilled Eggplant Parm

Grilled Eggplant Parm

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

Grilled Eggplant Parmesan

Chef Tom
0 from 0 votes
Total Time 30 mins
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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