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Grilled Eggplant Parmesan

Yield Makes 4 servings
Top seasoned grilled eggplant slices with fresh mozzarella cheese and marinara sauce for a delicious vegetarian main dish recipe that's perfect for summertime.


  • 2 eggplant (1 lb. each)
  • 1/3 cup olive oil
  • 1 tablespoon dried Italian herb mix or dried oregano
  • 10 to 12 ounces mozzarella cheese
  • 1 jar (about 26 oz.) marinara or pasta sauce
  • 1/3 cup grated parmesan cheese
  • 3 tablespoons chopped parsley
  • Salt and pepper

Nutrition Information

  • calories 577
  • caloriesfromfat 66 %
  • protein 22 g
  • fat 42 g
  • satfat 14 g
  • carbohydrate 36 g
  • fiber 6.5 g
  • sodium 1569 mg
  • cholesterol 60 mg

How to Make It

  1. Rinse eggplant, cut each crosswise into 3/4-inch rounds, and discard stems and smooth ends. Lay slices side by side on a large tray or 2 or 3 baking sheets, about 12 by 15 inches.

  2. In a small bowl, mix oil and Italian herb mix. Brush cut sides of eggplant with oil mixture.

  3. Cut mozzarella cheese into thin slices, making 1 piece for each eggplant round.

  4. In a 1 1/2- to 2-quart pan over medium heat, stir marinara sauce occasionally until warm.

  5. Set eggplant rounds on a grill over a solid bed of medium-hot coals or medium-high heat on a gas barbecue (you can hold your hand at grill level for only 3 to 4 seconds). Close lid of gas barbecue. Cook until eggplant is very soft when pressed, creamy inside (cut to test), and browned, 6 to 8 minutes; turn once. Set marinara sauce on cool area of grill to keep warm.

  6. Top each eggplant round with a slice of mozzarella cheese. Cover barbecue until cheese softens, about 1 minute. Transfer to a platter. Spoon marinara sauce onto slices, then sprinkle with parmesan cheese and parsley. Season to taste with salt and pepper.

Ann Beck, Tuscon, Arizona