Grilled Eggplant Parmesan

by

Grilled Eggplant Parmesan – A Lighter, Summer-Friendly Classic

This Grilled Eggplant Parmesan is a vibrant, flavorful twist on the Italian-American favorite—lightened up for warm weather and outdoor cooking. Instead of breading and frying, we grill fresh eggplant slices to smoky perfection, then layer them with rich marinara, creamy ricotta, gooey mozzarella, and a hint of basil. The result? A mouthwatering, low-carb, gluten-free dinner that’s satisfying yet refreshingly light.

Whether you’re embracing Meatless Monday or simply looking for a healthier dinner idea, this dish is a showstopper you’ll want to make all season long.

Why You’ll Love This Grilled Eggplant Parmesan

  • Lower in carbs than traditional Eggplant Parm – no breadcrumbs, no frying
  • High in protein and fiber – thanks to ricotta, mozzarella, and eggplant
  • Perfect for summer grilling – no need to heat the kitchen
  • Family-friendly and vegetarian
  • Great for meal prep – reheats beautifully

Ingredients

Serves 6 | Prep time: 15 minutes | Cook time: 50 minutes | Total: 1 hour 5 minutes

  • 2 medium eggplants (about 2 pounds total)
  • 1 batch of marinara sauce, homemade or your favorite jarred variety
  • 8 oz mozzarella cheese, freshly grated, divided
  • 12 oz part-skim ricotta cheese
  • ⅓ cup Parmesan cheese, freshly grated, divided
  • 1 large egg
  • ⅓ cup chopped fresh basil, divided, plus extra for garnish
  • Kosher salt and freshly ground black pepper, to taste
  • Nonstick cooking spray
  • Olive oil, for grilling
  • 10-inch cast iron skillet

Instructions

1. Prepare the Eggplant

Trim the top and bottom off the eggplants. Slice lengthwise into ¼-inch thick slices. Lay the slices on a rimmed baking sheet, spray lightly with nonstick spray, and season both sides with salt and pepper.

2. Grill the Eggplant

Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Grill the eggplant slices in a single layer, flipping occasionally, until they are tender and have visible grill marks—about 10 minutes total. Set aside.

3. Mix the Ricotta Layer

In a medium bowl, combine the ricotta cheese, egg, and half of the Parmesan. Stir until smooth.

4. Assemble the Layers

Preheat the grill again—this time for indirect heat—and close the lid until the internal temperature reaches 425°F to 450°F.

In a 10-inch cast iron skillet, spread a generous ½ cup marinara sauce over the bottom. Layer 5–6 eggplant slices over the sauce. Top with a third of the ricotta mixture, a third of the grated mozzarella, and a sprinkle of fresh basil.

Repeat for two more layers, ending with a final layer of sauce and cheese on top.

5. Cook on the Grill

Cover the skillet tightly with foil, place it on the indirect side of the grill, and close the lid. Cook for 40 minutes. Then, remove the foil, close the lid again, and cook for an additional 10 minutes until the cheese is bubbly and the sauce has thickened.

6. Rest and Serve

Remove the skillet carefully—it will be very hot—and let it rest for 10 minutes. Top with the remaining fresh basil, slice into wedges, and serve warm.

Tips for Success

  • Choose firm, glossy eggplants for best texture.
  • Letting the dish rest before serving helps everything set nicely.
  • You can make this in the oven at 425°F for similar results if you don’t have a grill.
  • Use a well-seasoned cast iron pan or a grill-safe baking dish for best results.

Nutrition Facts (per serving – 1/6 of recipe)

  • Calories: 324
  • Protein: 19.5 g
  • Carbohydrates: 22.5 g
  • Fat: 18 g
  • Saturated Fat: 10.5 g
  • Fiber: 5 g
  • Sugar: 11.5 g
  • Sodium: 691.5 mg
  • Cholesterol: 86.5 mg

Make It Your Own

  • Add zucchini slices or mushrooms for variety.
  • Use vegan cheese and egg substitute to make it completely plant-based.
  • Add a layer of sautéed spinach or kale for extra greens.

Final Thoughts

This Grilled Eggplant Parmesan is everything you love about the classic dish—with fewer carbs, no breading, and all the cheesy, saucy comfort. It’s hearty, healthy, and makes a beautiful centerpiece for your next backyard dinner or weeknight meal.

 

Leave a Comment