Grilled Eggplant Parmesan

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

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 577
  • Calories from fat: 66%
  • Protein: 22g
  • Fat: 42g
  • Saturated fat: 14g
  • Carbohydrate: 36g
  • Fiber: 6.5g
  • Sodium: 1569mg
  • Cholesterol: 60mg


  • 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


  1. 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. 2. In a small bowl, mix oil and Italian herb mix. Brush cut sides of eggplant with oil mixture.
  3. 3. Cut mozzarella cheese into thin slices, making 1 piece for each eggplant round.
  4. 4. In a 1 1/2- to 2-quart pan over medium heat, stir marinara sauce occasionally until warm.
  5. 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. 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.
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