Best Grilled Eggplant Parmesan Recipes

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GRILLED EGGPLANT PARMESAN



Grilled Eggplant Parmesan image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 medium eggplants
1/3 cup extra-virgin olive oil, plus more for serving
1 teaspoon fresh oregano, chopped
Kosher salt and freshly cracked black pepper
4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds
8 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
Freshly grated Parmesan, for serving
Torn fresh basil leaves, for serving

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
  • Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
  • Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

GRILLED EGGPLANT PARMESAN



Grilled Eggplant Parmesan image

Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 8

Number Of Ingredients 13

2 (1 pound) eggplants, sliced into 1/2-inch rounds
7 tablespoons extra virgin-olive oil, divided
3 tablespoons lemon juice
1 teaspoon salt, divided
1 shallot, halved
2 (10 ounce) baskets cherry tomatoes
skewers
1 tablespoon balsamic vinegar
2 cloves garlic, halved
½ teaspoon crushed red chili flakes
1 pound fresh mozzarella, cut into thin slices
3 tablespoons grated Parmesan cheese
6 sprigs fresh basil

Steps:

  • Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  • Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
  • Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
  • Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
  • Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 13.6 g, Cholesterol 38 mg, Fat 21.9 g, Fiber 4.8 g, Protein 16.6 g, SaturatedFat 7.8 g, Sodium 680.9 mg, Sugar 3.9 g

GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN CHEESE WITH TERIYAKI CHICKEN TACOS



Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos image

Fusilli with a grilled Mediterranean vegetable sauce accompanies teriyaki tacos with slaw in this fusion dish.

Provided by Catelli®

Categories     Trusted Brands: Recipes and Tips     Catelli®

Time 1h

Yield 4

Number Of Ingredients 22

1 (160 mL) pouch VH® Teriyaki Stir-Fry Sauce
PAM® for Grilling
8 ounces skinless boneless chicken breast
4 (7 inch) flour tortillas, warmed
½ avocado - peeled, pitted and sliced
⅓ cup diced cucumber
1 green onion, finely chopped
2 tablespoons mayonnaise
1 tablespoon lime juice
1 clove garlic, minced
pinch of salt
2 cups shredded purple cabbage
Lime wedges
1 zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick
1 small eggplant, sliced into rounds, about 1/2-inch (1 cm) thick
1 red onion, sliced into rounds, about 1/2-inch (1 cm) thick
¼ teaspoon salt
¼ teaspoon freshly ground pepper
PAM® Olive Oil
½ (375 g) package Catelli Bistro® Fusilli
1 (540 mL) can Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes
⅓ cup shaved Parmesan cheese

Steps:

  • Teriyaki Chicken Tacos: Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.
  • Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.
  • Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.
  • Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.
  • Grilled Zucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM® Olive Oil cooking spray.
  • Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.
  • Meanwhile, in large, deep skillet, heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.

Nutrition Facts : Calories 574.8 calories, Carbohydrate 85.2 g, Cholesterol 39.7 mg, Fat 16.3 g, Fiber 12.5 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 1276.5 mg, Sugar 19.6 g

GRILLED EGGPLANT PARMESAN STACKS



Grilled Eggplant Parmesan Stacks image

We love eggplant Parmesan, but when it's hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. -Joann Parlin, Little Egg Harbor, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 large eggplant (about 2 pounds)
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon pepper
1 log (1 pound) fresh mozzarella cheese, cut into sixteen slices
1 large tomato, cut into eight slices
1/2 cup shredded Parmesan cheese
Chopped fresh basil or parsley

Steps:

  • Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

Nutrition Facts : Calories 449 calories, Fat 31g fat (18g saturated fat), Cholesterol 96mg cholesterol, Sodium 634mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 5g fiber), Protein 26g protein.

GRILLED-EGGPLANT PARMESAN



Grilled-Eggplant Parmesan image

Our light, summery take on classic eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots are turned into a quick sauce, then spooned over charred eggplant and gooey mozzarella for a memorable dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Number Of Ingredients 8

4 medium tomatoes (1 1/2 pounds total), halved
1 shallot, halved lengthwise
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks
1 pound fresh salted mozzarella, sliced into 1/4-inch rounds
1/4 cup thinly sliced fresh basil leaves
1 loaf rustic bread, such as ciabatta, for serving

Steps:

  • Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a bowl; season with salt and pepper.
  • Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
  • Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.

GRILLED EGGPLANT PARMESAN



Grilled Eggplant Parmesan image

Round out this meatless - but hearty - main course with a big spoonful of deli pasta salad on a bed of arugula, and end with purchased tiramisù topped with berries.

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

1 1/3 cups shredded four-cheese mix or pizza cheese
2 tablespoons Italian-style dry breadcrumbs
1/3 cup plus 2 tablespoons thinly sliced fresh basil
1 medium eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices
8 ounces plum tomatoes, thinly sliced
1/4 cup garlic-flavored olive oil
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
  • Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

GRILLED EGGPLANT (AUBERGINE) PARMESAN



Grilled Eggplant (Aubergine) Parmesan image

I got this recipe from Bon Apetit a few years ago, and it is a summertime favorite. If you don't have garlic oil on hand, just add a half teaspoon of garlic powder to the cheese mixture and use plain olive oil instead.

Provided by Grooved Pavement

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/3 cups shredded mozzarella cheese
2 tablespoons dry Italian seasoned breadcrumbs
1/3 cup thinly sliced fresh basil, plus
2 tablespoons thinly sliced fresh basil
1 medium eggplant, cut lengthwise into1/2-inch-thick slices (about 1 pound)
8 ounces plum tomatoes, thinly sliced
1/4 cup garlic-flavored olive oil
2 tablespoons freshly grated parmesan cheese

Steps:

  • Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
  • Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

GRILLED PORTOBELLO MUSHROOM EGGPLANT PARMESAN ROUNDS RECIPE - (3.9/5)



Grilled Portobello Mushroom Eggplant Parmesan Rounds Recipe - (3.9/5) image

Provided by irra

Number Of Ingredients 9

4 Portobello mushroom caps, stems removed
3 tablespoons virgin olive oil, divided
Kosher salt and pepper to taste
Small eggplant sliced thinly, about 2 cups
1/2 ½ cup prepared marinara sauce
4 oz. Sargento® Shredded Reduced Sodium Mozzarella Cheese
1/2 ½ oz. Sargento® Grated Parmesan & Romano Cheese
4 slices vine ripened tomato
Basil leaves for garnish

Steps:

  • Preheat oven to 425 degrees. Salt sliced eggplant and let rest in colander for about 20 minutes while oven is heating. Rinse and pat eggplant slices dry. Brush with 1 tablespoon olive oil and arrange on baking sheet. Roast for 15 minutes, flipping after 10 minutes. Meanwhile prepare mushroom caps. Wipe caps clean and then brush both sides with remaining olive oil. Sprinkle each side with salt and pepper and place on grill pan gill side down. Grill caps for about 2 ½ minutes on each side on high heat with grill pan covered with a lid. Assemble rounds. Mix together the mozzarella and parmesan and divide mixture into two small bowls. Set aside. Spoon a tablespoon of sauce onto grill side of mushroom caps then layer eggplant and a pinch of cheese mixture from one of the bowls on top of sauce. Repeat, alternating sauce, eggplant and cheese on all caps, ending with sauce, then one slice of tomato if desired. Top each round with the remaining cheese from the second bowl. Broil in oven for about 4 to 5 minutes until cheese is bubbly.

GRILLED (THEN BAKED) EGGPLANT PARMESAN



Grilled (Then Baked) Eggplant Parmesan image

Make and share this Grilled (Then Baked) Eggplant Parmesan recipe from Food.com.

Provided by nickfo

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs eggplants (1 very large)
olive oil
salt
1 (24 ounce) jar garden vegetable spaghetti sauce (Barilla)
1 (15 ounce) can Contadina tomato sauce
1 1/2 cups mozzarella cheese
1/4 cup parmesan cheese
1/4 cup Italian seasoned breadcrumbs

Steps:

  • Turn a grill on high. Slice the eggplant into quarter inch pieces (about 20 pieces. It's your preference if skin is left on or off.) Brush eggplant with olive oil. Season with salt. Grill eggplant pieces about 7 minutes per side or until nicely charred and tender.
  • In a saucepan heat tomato sauces until bubbly.
  • Preheat oven to 400 degrees F. In a 9x13-inch pan, layer the sauce, eggplant pieces, cheeses, and breadcrumb in this order: 1/3 sauce, 1/2 eggplant, 1/3 sauce, 1/2 mozzarella cheese, breadcrumbs, the rest of the eggplant, the rest of the sauce, the rest of the mozzarella, and all of the parmesan cheese. Add pepper to taste.
  • Bake uncovered for about 30 minutes or until the sauce and cheese slightly bubble. Remove from heat and let stand for 5 minutes. Enjoy with a side of delicious garlic bread!

Nutrition Facts : Calories 180.9, Fat 8.2, SaturatedFat 4.5, Cholesterol 25.8, Sodium 715.4, Carbohydrate 18.2, Fiber 6.5, Sugar 7.3, Protein 11

GRILLED EGGPLANT CHICKEN PARMESAN



Grilled Eggplant Chicken Parmesan image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 large eggplant, sliced 1/4 inch thick crosswise (8 slices)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 teaspoon balsamic vinegar
3 Roma tomatoes, sliced
1 tablespoon fresh oregano leaves
4 boneless, skinless chicken breasts
1/2 cup shredded mozzarella
1/2 cup freshly grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Line a 9-by-13-inch baking dish with parchment.
  • Heat a grill pan over medium-high heat. Sprinkle the eggplant with some of the salt and pepper.
  • Combine the olive oil and balsamic vinegar in a small bowl and brush half of the mixture on one side of the eggplant.
  • Working in batches if necessary, arrange the eggplant brushed-side down in a single layer and cook until you get nice grill marks on the bottom, about 2 minutes. During this time, brush the top of the eggplant with the remaining vinegar mixture. Flip and repeat the grilling on the other side, about 2 minutes. Set aside.
  • Arrange 2 of the eggplant slices in the prepared baking dish. Top with 1/4 each of the tomatoes and oregano; season with some of the salt and pepper. Top with 1 of the chicken breasts, then sprinkle with 1/4 each of the mozzarella and Parmesan. Repeat these layers, ending with the Parmesan.
  • Bake until the cheese is browned and the chicken is cooked through, 20 to 30 minutes. Let stand for 5 minutes before serving.

GRILLED EGGPLANT PARMESAN SANDWICH



GRILLED EGGPLANT PARMESAN SANDWICH image

Categories     Sandwich     Vegetable     Dinner     Lunch     Grill/Barbecue     Healthy

Yield 4 Servings

Number Of Ingredients 10

•1 large eggplant, (1 1/4-1 1/2 pounds), cut into 12 1/4-inch-thick rounds
•Canola or olive oil cooking spray
•1/4 teaspoon salt
•3 tablespoons finely shredded Parmesan, or Asiago cheese
•1/2 cup shredded part-skim mozzarella cheese
•4 small pieces focaccia bread, or rustic Italian bread
•2 teaspoons extra-virgin olive oil
•5 ounces baby spinach
•1 cup crushed tomatoes, preferably fire-roasted
•3 tablespoons chopped fresh basil, divided

Steps:

  • Preparation 1.Preheat grill to medium-high. 2.Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan (or Asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil. 3.Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on High until wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, about 2 minutes. 4.Place all your ingredients on the baking sheet with the eggplant and take it to the grill. Grill the eggplant slices until brown and soft on both sides, 2 to 3 minutes per side. Grill the bread until toasted, about 1 minute per side. Return the eggplant and bread to the baking sheet. Reduce grill heat to medium. 5.Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant. Repeat with the remaining eggplant, sauce, spinach and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the eggplant stack is hot and the cheese is melted, 5 to 7 minutes.

GRILLED EGGPLANT PARMESAN POMODORO



Grilled Eggplant Parmesan Pomodoro image

If you're lucky enough to have tomatoes and eggplants on hand-fire up the grill! How else can you make this amazing Grilled Eggplant Parmesan Pomodoro?

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 6 servings

Number Of Ingredients 8

3 tomatoes
2 eggplants (2 lb.), cut into 1/2-inch-thick slices
1 large onion, cut into 1/2-inch-thick slices
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Balsamic Vinaigrette Dressing
4 cloves garlic
3 Tbsp. KRAFT Shredded Parmesan Cheese
1/4 cup seasoned croutons, crushed

Steps:

  • Heat greased grill to medium heat.
  • Grill vegetables 10 to 15 min. or until tender, turning after 8 min. and topping eggplant with mozzarella for the last minute. Transfer eggplant to platter; cover to keep warm.
  • Place tomatoes and onions in food processor. Add dressing and garlic; process until smooth.
  • Drizzle sauce over eggplant; top with Parmesan and crushed croutons.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g

GRILLED EGGPLANT PARMESAN



Grilled Eggplant Parmesan image

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 8 servings

Number Of Ingredients 7

1 large eggplant, ends trimmed, cut into 3/4-inch-thick slices
1/2 tsp. ground black pepper
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup dry Italian-style bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. pine nuts

Steps:

  • Heat oven to 350ºF.
  • Heat grill pan over high heat. Sprinkle eggplant with pepper. Grill 2 min. on each side or just until evenly grill marked on both sides.
  • Spread half the pasta sauce onto bottom of 13x9-inch pan sprayed with cooking spray; top with layers of eggplant, remaining pasta sauce and mozzarella. Cover.
  • Bake 20 min. Meanwhile, combine remaining ingredients.
  • Top eggplant mixture with bread crumb mixture; bake, uncovered, 5 to 8 min. or until eggplant is tender and topping is golden brown.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g

GRILLED EGGPLANT PARMESAN RECIPE



GRILLED EGGPLANT PARMESAN RECIPE image

Categories     Vegetable     Low Carb     Quick & Easy     Low Cal     Grill/Barbecue     Healthy

Yield 4 people

Number Of Ingredients 9

1 medium eggplant
1 tbsp. olive oil
1 tsp. olive oil
0.50 tsp. salt
0.25 tsp. coarsely ground black pepper
4 oz. mozzarella cheese
0.25 c. Grated Parmesan cheese
0.50 c. fresh basil leaves
2 medium ripe tomatoes

Steps:

  • 1. Prepare grill. Lightly brush eggplant slices with oil and sprinkle with salt and pepper. In small bowl, mix mozzarella cheese, Parmesan cheese, and basil; set aside. 2. Place eggplant slices on grill over medium heat. Cook 8 to 10 minutes, until tender and lightly browned, turning once. Top eggplant slices with tomato slices and cheese mixture. Cover grill and cook 1 to 2 minutes, until cheese melts and tomato slices are warm. 184 calories per serving

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