Here the Italian classic is relaunched, grilled! This Grilled Eggplant Parmesan is made with smoked, grilled, breaded eggplant drizzled with warm marinara sauce.
What’s so uprooting about moving? Despite moving just two blocks from our current home, our lives have been chaotic. Part of this might be due to having done quite a number of renovation projects in the new location before we arrived, as well as our work life leaving us both pleasantly overwhelmed and restless at the same time – a kind of perfect storm. Anyway, this utterly delicious Grilled Eggplant Parmesan was a bright spot of our week. Read on to learn how to make this delicious vegetarian BBQ recipe.
How to make Grilled Eggplant Parmesan
Moving is a pretty destabilizing event in life: one foot in the door in one place, eyes on the other, surrounded by boxes and living outside of any routine. On our final weekend in our old kitchen, we decided to maintain a bit of normality by making one final meal in our kitchen, this Grilled Eggplant Parmesan. This is a meal first prepared for us by Alex’s aunt and uncle for a BBQ on their patio. We loved it so much we knew we had to make our own version.
This Grilled Eggplant with Parmesan is a pretty easy way to make eggplant! Here, eggplant slices are dipped in egg white and then dredged in breadcrumbs and parmesan. Then spray the slices with olive oil to hold them together on the grill. Next, grill the aubergines for about 5 minutes on each side, letting some mozzarella cheese melt over them after flipping them. That’s it! Then top up with hot marinara and eat. It’s so, so tasty and so good. It’s a deconstructed version of eggplant parmesan, giving the eggplant a smoky flavor.
It takes a little time to set up, but the end result is worth it. It’s elegant enough to serve for a delicious dinner, yet a crowd-pleaser that’s perfect for any family dinner. Accompany it with a jar of jelly and a salad.
Looking for more BBQ ideas?
Aside from this Grilled Eggplant Parmesan, here are a few more recipes for your summer BBQ game:
This Grilled Eggplant Parmesan Recipe is…
Vegetarian.
The description
Here the Italian classic is relaunched, grilled! This Grilled Eggplant Parmesan is made with smoked, grilled, breaded eggplant drizzled with warm marinara sauce.
- 3 medium eggplants (2 at 3 total books)
- 241 ounce jar marinara sauce or plain marinara sauce
- 3 eggs
- ¾ cup grated parmesan cheese
- ¾ cup breadcrumbs
- Kosher salt
- Ground fresh pepper
- Olive oil or cooking spray
- 2 cups grated mozzarella, fontina or a mix of Italian cheeses
- Fresh basil leaves
- Preheat a grill on medium-high.
- Slice the eggplant into rings 1/4 inch thick.
- In a small bowl, whisk the egg whites.
- In a shallow saucepan, mix together the grated parmesan and breadcrumbs.
- Dip each eggplant slice in the egg white, then dip each side in the breadcrumb mixture. Place on a large baking sheet. Repeat for all slices. When done, spray each side with olive oil or cooking spray and season generously with kosher salt and pepper.
- Cook on a grill over direct medium heat until bottom is golden brown, about 4 to 5 minutes. Turn the eggplants over and sprinkle each piece with grated cheese. Continue cooking with the tops until golden and the cheese is melted, about 4 to 5 minutes.
- Meanwhile, heat the marinara sauce. When the aubergines are grilled, place several slices on a plate, drizzle with marinara sauce, possibly a little olive oil and kosher salt, and basil leaves.
- Category: main course
- Method: Goal
- Kitchen: Italian
Keywords: Grilled Eggplant Parmesan, Grilled Eggplant, Eggplant Parmesan, BBQ Ideas, Vegetarian BBQ Recipe
