Crispy Grilled Eggplant Parmesan Recipe

Grilled Eggplant Parmesan offers a lighter, summer-ready take on the classic Italian favorite. Instead of breading and frying, thin eggplant slices are grilled until tender and smoky, then layered in a cast-iron skillet with marinara, fresh basil, mozzarella and a ricotta-parmesan mixture. Naturally vegetarian and gluten-free, this dish is ideal for warm-weather cooking and makes a flavorful main or a hearty side.

Grilled Eggplant Parmesan

If you enjoy traditional eggplant parmesan but want a recipe better suited to outdoor cooking, this grilled version is perfect. The eggplant gets a smoky char on the grill, and the layered skillet finishes by melting the cheeses and concentrating the sauce. It’s lighter because there’s no breading or deep-frying, and it comes together entirely on the grill—no stove needed. Serve it with grilled sourdough, a big green salad, pasta, or zucchini noodles for a full summer meal.

Why You’ll Love This Grilled Eggplant Parm

This recipe was created in response to requests for more grilled vegetarian meals that avoid turning on the stove. It’s designed to be simple and satisfying: smoky grilled eggplant, fresh basil, creamy ricotta and melty mozzarella. Because it’s built in layers in a single skillet, it’s easy to assemble and impressive to serve.

• Lighter than the classic: no breadcrumbs or frying required.
• Summer-friendly: uses seasonal eggplant and cooks entirely on the grill.
• Diet-friendly: vegetarian, grain-free and naturally gluten-free.

How to Make Grilled Eggplant Parmesan

This recipe cooks in two stages on the grill: first you grill eggplant slices until tender, then you assemble and finish the layered skillet using indirect heat. The method concentrates flavor and melts the cheeses without overcooking the eggplant.

1. Prep the eggplant: Trim the ends and slice each eggplant lengthwise into 1/4-inch planks. Arrange on a rimmed baking sheet, spray lightly with nonstick spray and season both sides with kosher salt and freshly ground pepper.
2. Grill the slices: Preheat grill to medium-high and oil the grates. Grill the eggplant in an even layer, flipping occasionally, until soft with good grill marks—about 8–12 minutes total. Transfer slices back to the rimmed sheet.
3. Set up for indirect heat: Turn off burners on one side of a gas grill (or arrange coals so one side is cooler) and preheat the covered grill to 425–450°F.
4. Make the cheese filling: In a medium bowl mix part-skim ricotta, 1 large egg and ⅓ cup grated Parmesan until smooth and combined.
5. Assemble in a skillet: Spread about ½ cup marinara across the bottom of a 10-inch cast-iron skillet. Layer 5–6 grilled eggplant slices to cover the sauce, top with one-third of the chopped basil, shredded mozzarella and ricotta mixture. Repeat two more times, finishing with sauce spread on top. Cover tightly with foil.
6. Finish on the grill: Place the covered skillet on the indirect side of the grill and cook for 40 minutes. Remove the foil, close the lid, and cook 10 more minutes until cheese is melted and bubbly and the sauce has tightened. Let rest 10 minutes before serving, then top with remaining basil and cut into wedges.

Variations

• Protein boost: Swap the ricotta for cottage cheese for a higher-protein filling.
• Herb swap: Use parsley instead of basil if preferred—both add bright herbal notes.
• Egg allergy: Omit the egg; the filling will be looser but still tasty.
• Oven method: If you don’t have a grill, roast eggplant slices at 425°F for 18 minutes, flipping once. Assemble the skillet and bake at 425°F about 20 minutes until cheese melts.

Serving Suggestions

Serve Grilled Eggplant Parmesan with a big green salad, grilled sourdough, pasta, or zucchini noodles. It also makes an excellent vegetarian main alongside grilled chicken or shrimp for those who want a mixed-protein meal. Garnish with fresh chopped basil and a drizzle of extra-virgin olive oil for added aroma and flavor.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Rewarm in a 350°F oven until heated through, or microwave individual servings until hot.

Recipe Details

Ingredients

• 2 medium eggplants (about 2 pounds total)
• 1 batch marinara sauce, or your favorite jarred sauce
• 8 ounces freshly grated mozzarella, divided
• 12 ounces part-skim ricotta
• ⅓ cup grated Parmesan, divided
• 1 large egg
• ⅓ cup chopped basil, divided, plus more for garnish
• Nonstick cooking spray
• Kosher salt and freshly ground black pepper

Instructions

1. Trim eggplant ends and slice lengthwise into ¼-inch planks. Arrange in a single layer on a rimmed sheet. Spray with nonstick spray and season both sides with salt and pepper.
2. Preheat grill to medium-high and oil the grates. Grill the eggplant, flipping occasionally, until tender with grill marks (about 10 minutes). Transfer to the baking sheet.
3. Set up the grill for indirect grilling and heat to 425–450°F with the lid closed.
4. In a bowl combine ricotta, egg and ⅓ cup grated Parmesan.
5. Spoon about ½ cup marinara into the bottom of a 10-inch cast-iron skillet. Layer eggplant slices to cover the sauce, then top with a third of the basil, mozzarella and ricotta mixture. Repeat twice, ending with sauce on top. Cover tightly with foil.
6. Place skillet on the grill’s indirect side and cook covered 40 minutes. Remove foil, close lid and cook 10 more minutes until cheese is melted and sauce has thickened. Let rest 10 minutes, garnish with basil and serve.

Nutrition (per serving)

Calories: 324 kcal | Carbs: 22.5 g | Protein: 19.5 g | Fat: 18 g | Fiber: 5 g | Sugar: 11.5 g | Sodium: 691.5 mg

More Eggplant Recipes You Will Love

Explore other ways to enjoy eggplant in grilled and dinner recipes, including rollatini, gnocchi caprese, vegan meatballs and stuffed eggplant variations—perfect for seasonal cooking and backyard meals.