The grilled eggplant parmesan is a flavorful, delicious main dish. It is a lighter version of the classic fried eggplant parmesan. In my house, they don’t particularly like fried foods, so I opted for a lighter version, also to let my little ones try it. The eggplants are grilled on the grill plate and then baked in the oven with tomato sauce, mozzarella, grated cheeses, and fresh basil. I used round eggplants, and if you can, use a mandoline slicer to get slices of the same thickness. I did them with a knife, but they will never be perfect. The tomato sauce should not be too liquid, but nice and thick. I cooked the tomato puree for about 30 minutes on low heat. If you like eggplants, you can also try:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 45 Minutes
- Portions: 4 People
- Cooking methods: Oven, Grill
- Cuisine: Italian
Ingredients to make grilled eggplant parmesan
- 2.2 lbs round eggplants
- 12 oz mozzarella
- 1 golden onion
- 27 oz tomato puree
- to taste extra virgin olive oil
- 5 leaves basil
- to taste grated Parmesan cheese
- to taste Pecorino Romano (grated)
Tools
- Baking dish
- Pot
- Wooden spoon
- Knife
- Cutting board
- Colander
Steps to make grilled eggplant parmesan
To prepare the grilled eggplant parmesan, first cut the mozzarella into slices, then into cubes, and let it drain in the colander for about 1 hour. Meanwhile, prepare the tomato sauce. In a pot, put some extra virgin olive oil and the thinly sliced golden onion, sauté for a couple of minutes, then add the tomato puree, salt, and let it cook on medium-low heat for about 30 minutes; it should be a thick and hearty sauce. Towards the end of cooking, add washed and dried basil leaves, tearing them by hand.
While the puree is cooking, wash the eggplants well, cut the ends, then slice them about 1/4 inch thick. If possible, use a mandoline slicer; I used a knife, but they won’t all be perfect. Now heat a grill well, place the eggplant slices on it, and let them cook on both sides without adding oil until they become soft. Meanwhile, preheat the static oven to 392°F. Now you can assemble the grilled eggplant parmesan. In the baking dish, pour a little tomato sauce on the bottom, then create a layer of eggplants, cover with some tomato sauce, mozzarella cubes, grated Pecorino cheese, and grated Parmesan cheese. If you like, you can also add more fresh basil leaves. Continue with the next layers until you have used all the ingredients. Finish with tomato sauce, mozzarella, and grated cheeses. Now bake the grilled eggplant parmesan at 392°F for about 30 minutes.
Take the parmesan out of the oven, let it cool so it will be easier to cut into slices. Now it’s ready to be enjoyed!
Storage and advice
You can store it in the refrigerator for up to 2 days.
Wait to serve it; it would be better to let the parmesan rest for at least 30 minutes.
If you like, you can put basil leaves between layers.
If you like, you can put basil leaves between layers.
FAQ
Can I use pizza mozzarella instead of regular mozzarella?
Yes, of course! It will also release less water.
