So here’s the thing about eggplant parmesan. I love it. But I do not love standing over a hot stove in July, breading slices, frying them in batches, and watching my kitchen turn into a sauna. That’s where this grilled version comes in, and honestly, it might be better than the original.
The first time I tried grilling the eggplant instead of frying it, I was a little nervous. Eggplant can be tricky on the grill because it soaks up oil like a sponge and sometimes turns mushy if you’re not paying attention. But once you slice it into thick planks and give it a good spray of cooking oil, the grill does something really nice to it. You get those smoky char marks, and the inside goes soft and almost custardy.
After the eggplant comes off the grill, you layer it up in a cast iron skillet with marinara, ricotta, mozzarella, fresh basil, and a little parmesan. Then the whole skillet goes back on the grill with the burners turned off on one side, kind of like an outdoor oven. Quick tip here: keep the foil on for the first forty minutes so the cheese melts without burning on top. Then pull the foil off at the end to let things get bubbly and golden.
And the smell when you lift that foil off? Garlicky tomato sauce mixed with smoke from the grill. It’s the kind of dish that feels fancy enough for company but easy enough for a regular Tuesday night. My husband had two helpings, which is pretty much the highest review you can get around here.
Ingredients You’ll Need
- Eggplant
- Salt and pepper
- Marinara sauce (homemade or jarred)
- Mozzarella cheese
- Part-skim ricotta cheese
- Parmesan cheese, grated
- 1 egg
- Fresh basil
- Nonstick cooking spray
Why You’ll Love This Recipe
No hot kitchen. Everything cooks outside on the grill, so you can pull together a real dinner without sweating over the stove in the middle of summer.
Smoky, tender eggplant. Grilling instead of frying gives the eggplant a soft, almost silky texture with charred edges that taste way better than the breaded version.
Cheesy and saucy. The ricotta layer stays creamy under bubbly mozzarella, and the marinara soaks into the eggplant so you get a little bit of everything in each forkful.
Great for leftovers. It keeps in the fridge for about four days and actually tastes better the next day once the flavors settle in.
How to Make Grilled Eggplant Parmesan
- Slice the eggplant
Cut your eggplants into thick planks and lay them out on a baking sheet. Hit them with a spray of nonstick cooking spray on both sides, then sprinkle with salt and pepper. This helps them grill up nicely instead of sticking.
- Grill the planks
Get your grill going on medium-high and lay the eggplant slices directly on the grates. Let them cook for about ten minutes, flipping once, until they’re tender with nice char marks. Pull them off and set aside.
- Set up indirect heat
Turn off the burners on one side of your grill but leave the other side going. Close the lid and let it climb to around 425 to 450 degrees. You’re basically turning your grill into an outdoor oven here.
- Mix the cheese filling
While the grill heats up, stir together the ricotta, the egg, and the grated parmesan in a bowl until smooth. The egg keeps everything held together so the filling doesn’t run out when it gets hot.
- Layer the skillet
Spread some marinara across the bottom of a cast iron skillet. Add a layer of grilled eggplant, then tear up some fresh basil leaves on top. Spoon on the ricotta mixture and scatter mozzarella over it. Repeat the layers two more times, finishing with sauce.
- Grill it covered
Cover the skillet tightly with foil and set it on the side of the grill where the burners are off. Close the lid and let it cook for about forty minutes. The indirect heat melts everything together without burning the bottom.
- Finish uncovered
Take the foil off and close the grill lid again for another ten minutes or so. This gives the top a chance to get bubbly and a little golden. Pull the skillet off carefully and let it rest a few minutes before serving.
Expert Tips
Pick eggplants that feel heavy for their size with smooth, shiny skin. Older ones can taste bitter and turn mushy on the grill.
Slice the planks about half an inch thick. Any thinner and they fall apart, any thicker and the middle stays tough.
If your ricotta looks watery, drain it in a strainer for ten minutes first. This keeps the filling from making the dish soupy.
Use a cast iron skillet if you have one. It holds heat evenly and gives you those nice crispy edges around the eggplant.
Let the skillet rest for at least ten minutes after pulling it off the grill. The layers need time to settle so they don’t slide apart when you scoop.
What to Serve With This Recipe
Pair this with a green salad tossed in lemon vinaigrette. The acid cuts through the cheese and keeps the meal feeling light.
Slices of grilled sourdough work well on the side. Rub the bread with garlic and brush it with olive oil first.
Serve alongside grilled chicken or shrimp when you want protein. Zucchini noodles or pasta also round out the plate nicely.
How to Store
Store leftovers in an airtight container in the fridge. They keep well for about four days.
Portion single servings into small containers if you want to freeze some. They hold up in the freezer for three months.
Thaw frozen portions in the fridge overnight before reheating. Warm them in a 350 degree oven until heated through, or use the microwave for a quicker option.
Recipe Variations and Add-ins
Swap the ricotta for an equal amount of cottage cheese if you want more protein. Blend it first for a smoother texture.
Use fresh parsley in place of basil. About a quarter cup chopped works well and gives the dish a brighter, grassier flavor.
Skip the egg if you have an allergy. The filling won’t hold together as tightly, but it still tastes good and bakes up fine.
Add a half teaspoon of red pepper flakes to the marinara for some heat. Stir them in before you start layering the skillet.
No grill on hand? Bake the eggplant slices at 425 degrees for 18 minutes, flipping once. Then bake the assembled skillet for 20 minutes until the cheese melts.
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