Grilled Eggplant Parmesan
Here’s a twist on an old favorite. Skip the breading and the calories and try our Grilled Eggplant Parmesan today. It can be on the table in less than 45 minutes and is the perfect side dish for chicken, beef or pork. I used just a cup of prepared marinara sauce and used the remaining sauce for a pasta dish to go with dinner.
To start off cut the eggplant into thick slices. Then I lay the slices out a cutting board and sprinkle with a little salt. This helps to remove some of the bitter taste sometimes a eggplant can have. Blot them off with a paper towel in about 10 minutes.
Spray the eggplant with cooking spray, then salt and pepper. Cook the eggplant directly on the grill until tender. This should take about 8 – 10 minutes. Then top with some of the warm sauce and cheese.
Cook until the cheese is melted.
- 1 medium eggplant
- 1 jar marinara sauce
- fresh basil
- 8 oz. mozzarella cheese
- 2 tablespoons Parmesan cheese
- salt and pepper
- cooking spray
- Slice the eggplant into thick slices. Sprinkle with salt and let set for 10 minutes. Blot the eggplant off with a paper towel.
- Spray the eggplant with a little cooking spray. Season with salt and pepper. Cook the eggplant on the grill until tender. This should take about 10 minutes. You want them to be golden brown. Remove from grill.
- Put 1 cup of the marinara sauce in a saucepan. Chop up a small handful of basil and add to the sauce. When hot spread on top of the grilled eggplant. Top with mozzarella cheese. Return the eggplant to the grill and cook until the cheese melts.
Maybe you’d like to try another of our recipes?