Introduction
Oh, hello there! Do you ever get those cravings for something comforting, something that tastes like a warm hug in a dish? For me, that often means Eggplant Parmesan. But you know what makes it even more special? Giving it a little smoky makeover right on the grill! This Grilled Eggplant Parmesan recipe is an absolute game-changer. It’s surprisingly simple, incredibly satisfying, and brings a delightful twist to a beloved Italian classic. Imagine those tender, grilled eggplant slices layered with creamy ricotta and rich marinara, all bubbly and golden. It’s a dish that’s perfect for a weeknight dinner, a special gathering, or even to make a little bit ahead for those busy days. Get ready to fall in love with eggplant all over again!
Why You’ll Love This Recipe
- Fast to Prep: Once you get the hang of slicing and grilling, this comes together in a flash!
- Super Easy: No complicated techniques here, just straightforward layering and grilling.
- Perfect for Gifting: Make a batch and share it with friends or neighbors – it’s a thoughtful homemade gift!
- Guaranteed Crowd-Pleaser: Even picky eaters will be asking for seconds of this flavorful dish.
Ingredients
Alright, let’s gather our goodies for this delicious creation. You don’t need anything too fancy, just good quality ingredients to make this dish sing!
- 2 medium eggplants (about 2 pounds total): Look for firm eggplants with smooth, shiny skin. They’re the stars of our show!
- 1 batch marinara sauce, or your favorite jarred sauce: Use a good quality marinara that you love. Homemade is always a bonus, but a good jarred sauce works beautifully.
- 8 ounces freshly grated mozzarella cheese, divided: Freshly grated cheese melts so much better, and we want that glorious melt!
- 12 ounces part-skim ricotta cheese: This is what makes our filling wonderfully creamy and luscious.
- ⅓ cup freshly grated Parmesan cheese, divided: That nutty, salty kick from Parmesan is essential.
- 1 large egg: This helps bind our creamy ricotta mixture together.
- ⅓ cup chopped fresh basil, plus more for garnish, divided: Fresh basil adds that bright, aromatic Italian flavor.
- Nonstick cooking spray: A little goes a long way to keep things from sticking to the grill.
- Kosher salt: For drawing out moisture from the eggplant and for seasoning.
- Freshly ground black pepper: To add a little zing!
How to Make It
Let’s get cooking! This is where the magic happens. Grab your apron, and let’s get started.
Step 1: Prep Your Eggplant
First things first, we need to get our eggplant ready. You’ll want to slice them into nice, even rounds, about ½-inch thick. Now, here’s a little secret for tender eggplant: sprinkle both sides generously with kosher salt. This helps draw out any excess moisture, which can sometimes make eggplant a bit watery. Let them sit for about 20-30 minutes, then pat them nice and dry with paper towels. This step makes all the difference!
Step 2: Get Your Grill Ready
Time to fire up the grill! Preheat it to a medium-high heat. While it’s heating up, lightly spray your eggplant slices with nonstick cooking spray on both sides. Give them a sprinkle of salt and pepper to taste. Don’t be shy with the seasoning!
Step 3: Grill the Eggplant
Now, carefully place your seasoned eggplant slices on the hot grill. You’ll want to grill them for about 3-5 minutes per side. We’re looking for them to become tender and develop those beautiful, smoky grill marks. Once they’re done, carefully remove them from the grill.
Step 4: Mix the Creamy Filling
While your eggplant is doing its thing on the grill, let’s whip up that dreamy ricotta mixture. In a medium bowl, combine your ricotta cheese, about half of the mozzarella, half of the Parmesan cheese, the egg, and about half of your chopped fresh basil. Give it a good mix until it’s all combined. Season it with a little salt and pepper to your liking. I like to taste it here to make sure it’s just right!
Step 5: Start Assembling
Alright, time to build our masterpiece! Grab a grill-safe baking dish. Spread a thin layer of your marinara sauce on the very bottom. This helps prevent sticking and adds flavor. Then, arrange a single layer of those gorgeous grilled eggplant slices right over the sauce. They should fit snugly.
Step 6: Layer Up the Goodness
Now for the creamy filling! Spoon dollops of your ricotta mixture over the eggplant slices. Don’t worry about making it perfect; just get it distributed. Then, cover that with a generous amount of marinara sauce, and sprinkle over the remaining mozzarella and Parmesan cheeses. Oh, it’s already smelling amazing!
Step 7: Repeat and Build
We’re going for layers of pure deliciousness! Repeat the process: another layer of grilled eggplant, more dollops of that creamy ricotta mixture, more marinara sauce, and a final sprinkle of those lovely cheeses. It should look beautifully layered and ready for the grill.
Step 8: Cover It Up
To ensure everything cooks through and the cheese melts perfectly, cover your baking dish tightly with aluminum foil. This traps in all that wonderful steam and heat.
Step 9: Grill to Perfection
Now, we’re going to gently grill our assembled Eggplant Parmesan. If your grill has a dual-zone setup, place it over indirect heat. If not, just set your grill to medium-low heat. Grill it for about 20-25 minutes, or until you see that cheese is beautifully melted and bubbly. If your grill doesn’t have indirect heat options, you can always carefully pop it under the broiler for the last few minutes to get that golden brown, bubbly top, just be sure to watch it closely so it doesn’t burn!
Step 10: Rest and Garnish
Once it’s done, carefully remove the dish from the grill. Let it rest for about 5-10 minutes before serving. This allows everything to settle. Finally, sprinkle a little more fresh basil over the top for a pop of color and freshness. And there you have it – your incredible Grilled Eggplant Parmesan!
Substitutions & Additions
Feeling creative? This recipe is super versatile!
- Different Cheeses: Feel free to swap some of the mozzarella for provolone for a sharper flavor, or try a sprinkle of smoked gouda for an extra smoky kick!
- Add Veggies: Want more veggies in your life? Thinly sliced zucchini or bell peppers can be grilled alongside the eggplant and layered in.
- Spicy Kick: If you like a little heat, add a pinch of red pepper flakes to your ricotta mixture or marinara sauce.
- Breadcrumbs: For a touch of crunch, you could mix some panko breadcrumbs with a little melted butter and sprinkle it over the top cheese layer before grilling.
Tips for Success
A few little pointers to make your Grilled Eggplant Parmesan absolutely perfect:
- Don’t Skip the Salting: Salting the eggplant really does make a difference in its texture and prevents it from being mushy.
- Medium Grill Heat is Key: Too high, and the eggplant will burn before it cooks through. Too low, and it won’t get those lovely grill marks.
- Prep Ahead: You can slice and salt your eggplants a few hours ahead of time (keep them covered in the fridge). The ricotta mixture can also be made a day in advance.
- Watch the Foil: Make sure your foil is tightly sealed to create a steamy environment for melting the cheese.
How to Store It
Leftovers? Lucky you! Store any cooled Grilled Eggplant Parmesan in an airtight container in the refrigerator for up to 3 days. It reheats beautifully in the oven or microwave. I find it’s just as delicious, if not more so, the next day!
FAQs
Q: Can I make this without a grill?
A: Absolutely! You can bake the eggplant slices in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until tender. Then assemble and bake as directed, or finish under the broiler.
Q: Can I use a different vegetable?
A: Zucchini or large portobello mushrooms would also work well in this recipe. Adjust grilling times as needed.
Q: How long does the salting process take?
A: About 20-30 minutes is ideal for drawing out the moisture. Don’t leave it much longer than an hour, or the eggplant might start to break down.
Q: Is it better to use jarred or homemade marinara?
A: Both work! A good quality jarred marinara is convenient and delicious. If you have a favorite homemade recipe, that will add an extra special touch.
Smoky Grilled Eggplant Parmesan
Equipment
- Grill medium-high heat for eggplant, medium-low for assembly
- Baking dish grill-safe
- aluminum foil
- paper towels
- Medium bowl
Ingredients
Main ingredients
- 2 medium eggplants about 2 pounds total, sliced into 1/2-inch thick rounds
- 1 batch marinara sauce or your favorite jarred sauce
- 8 ounces mozzarella cheese freshly grated, divided
- 12 ounces ricotta cheese part-skim
- 0.33 cup Parmesan cheese freshly grated, divided
- 1 large egg
- 0.33 cup fresh basil chopped, plus more for garnish, divided
- nonstick cooking spray
- kosher salt for drawing out moisture and seasoning
- freshly ground black pepper to taste
Instructions
- Slice eggplants into 1/2-inch thick rounds. Sprinkle generously with kosher salt on both sides to draw out moisture. Let sit for 20-30 minutes, then pat dry with paper towels.
- Preheat grill to medium-high heat. Lightly spray eggplant slices with nonstick cooking spray on both sides. Season with salt and pepper.
- Grill eggplant slices for 3-5 minutes per side, until tender and grill marks appear. Remove from grill.
- In a medium bowl, combine ricotta cheese, half of the mozzarella, half of the Parmesan cheese, the egg, and half of the chopped basil. Mix well and season with salt and pepper.
- Spread a thin layer of marinara sauce in the bottom of a grill-safe baking dish. Arrange a layer of grilled eggplant slices over the sauce.
- Spoon dollops of the ricotta mixture over the eggplant. Cover with marinara sauce and sprinkle with the remaining mozzarella and Parmesan cheeses.
- Repeat layering with eggplant, ricotta mixture, marinara sauce, and cheese.
- Cover the baking dish tightly with aluminum foil.
- Grill the covered dish over indirect heat or medium-low heat for 20-25 minutes, until cheese is melted and bubbly. (Alternatively, finish under the broiler for a few minutes, watching closely.)
- Carefully remove the dish from the grill and let rest for 5-10 minutes. Garnish with fresh basil before serving.