There’s something magical about the aroma of grilled eggplant parmesan wafting through the air. Picture this: tender, smoky eggplant layered with bubbly, gooey cheese and fragrant basil, sizzling under a golden crust. Each bite bursts with flavor, bringing together that perfect marriage of savory and creamy that feels like a warm hug from Italy.
This dish isn’t just a meal; it’s an experience. I remember the first time I made grilled eggplant parmesan for friends during a summer barbecue. The sun was setting, laughter filled the air, and as they took their first bites, you could see their eyes light up. It was a culinary moment I’ll never forget, and I promise you will have similar memories to cherish when you whip up this delightful dish.
Why You'll Love This Recipe
- Grilled eggplant parmesan is easy to prepare and perfect for weeknight dinners or casual gatherings
- Its rich flavors are sure to impress anyone who tries it
- The beautiful layers of eggplant and cheese create a stunning visual centerpiece for your table
- This dish is versatile enough to adapt to whatever vegetables or cheeses you have on hand
I once served this at a family gathering, and let me tell you—everyone went back for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Eggplants: Choose firm, shiny eggplants for the best texture; medium-sized ones work great.
- Marinara Sauce: Use homemade or store-bought; just ensure it’s rich and flavorful.
- Fresh Mozzarella Cheese: Opt for high-quality mozzarella for that melty goodness; it’s worth it!
- Parmesan Cheese: Grate your own if possible—it adds a nutty depth that’s hard to beat.
- Fresh Basil: This aromatic herb brings freshness; use plenty for the best flavor.
- Olive Oil: A good drizzle helps grill the eggplant beautifully; don’t skimp on quality.
- Salt and Pepper: Essential seasonings that enhance all the flavors in this dish.
- Balsamic Vinegar (optional): A splash can add a delightful tangy kick if you’re feeling adventurous.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Eggplants: Start by slicing your eggplants into ½-inch thick rounds. Sprinkle them with salt and let them sit for about 30 minutes to draw out moisture; this helps keep them from becoming soggy.
Grill Those Slices!: Preheat your grill to medium-high heat. Brush each eggplant slice lightly with olive oil before placing them on the grill—the smell alone will make you swoon! Grill until golden brown with nice grill marks, about 4-5 minutes per side.
Layer Up!: In a baking dish, start layering: scoop some marinara sauce at the bottom, followed by grilled eggplant slices, fresh mozzarella, basil leaves, and a sprinkle of parmesan. Repeat until all ingredients are used up—don’t be shy!
Bake It!: Preheat your oven to 375°F (190°C). Cover your baking dish with foil and bake for about 25 minutes. Remove the foil at the end to let that cheesy goodness bubble up nicely.
Serve It Hot!: Once out of the oven, let it cool for about 5-10 minutes before serving. Garnish with additional basil for an extra pop of color and flavor.
Enjoy your grilled eggplant parmesan warm as a delightful main course or as an impressive side dish at gatherings! The combination of smoky eggplant, gooey cheese, and fragrant sauce will have your guests raving about their new favorite dish!
You Must Know
- Grilled Eggplant Parmesan is a game-changer for summer meals
- The smoky flavor of grilled eggplant paired with gooey cheese creates an unforgettable dish
- Perfect for impressing guests or enjoying a cozy night in, it’s both delicious and comforting
Perfecting the Cooking Process
Start by grilling the eggplant slices until they’re beautifully charred. While they cool, prepare your marinara sauce and cheese mixture. Layer everything together and bake until bubbly for the best results.
Add Your Touch
Feel free to swap out mozzarella for provolone or add fresh basil. You can even throw in some sautéed spinach or mushrooms for an extra flavor boost that will leave everyone asking for seconds.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm them in the oven at 350°F until heated through, ensuring the cheese remains melty.
Chef's Helpful Tips
- For perfect grilled eggplant, salt the slices beforehand to draw out moisture and bitterness
- Make sure to let it rest, ensuring a satisfying bite that won’t fall apart
- Experiment with different cheeses to create your own signature flavor profile!
Creating this dish reminds me of the first time my friend brought her family over for dinner. Their delighted reactions filled my heart with joy as they devoured every last bite!
FAQ
Can I use other vegetables instead of eggplant?
Yes, zucchini and bell peppers also work well in this recipe.
How do I prevent the eggplant from becoming soggy?
Salting the eggplant before grilling helps remove excess moisture effectively.
Is it possible to make Grilled Eggplant Parmesan ahead of time?
Absolutely! Assemble it beforehand and bake just before serving for best results.
Grilled Eggplant Parmesan
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
Description
Grilled Eggplant Parmesan is a delightful dish that brings the flavors of Italy right to your table. This recipe features smoky grilled eggplant layered with rich marinara sauce, gooey fresh mozzarella, and nutty parmesan cheese, all topped with fragrant basil. Perfect for summer gatherings or cozy weeknight dinners, this dish promises to impress family and friends alike. With its beautiful presentation and comforting flavors, Grilled Eggplant Parmesan is sure to become a beloved favorite in your home.
Ingredients
- 2 medium eggplants (about 1.5 lbs)
- 2 cups marinara sauce
- 1 lb fresh mozzarella cheese, sliced
- 1 cup grated parmesan cheese
- 1 cup fresh basil leaves
- 3 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp balsamic vinegar (optional)
Instructions
- Slice the eggplants into ½-inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Preheat the grill to medium-high heat. Brush eggplant slices with olive oil and grill for 4-5 minutes on each side until golden brown.
- In a baking dish, layer marinara sauce, grilled eggplant, mozzarella, basil leaves, and parmesan cheese. Repeat layers until ingredients are used up.
- Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake until bubbly.
- Allow cooling for 5-10 minutes before serving; garnish with additional basil.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 50mg
