Grilled Eggplant Parmesan: A Lighter Take on a Classic

Grilled Eggplant Parmesan is a delicious, lighter version of the classic Italian dish, offering all the rich flavors of traditional eggplant parmesan but without the heaviness of frying. By grilling the eggplant instead of breading and frying it, you reduce calories and oil, while still achieving a smoky, tender base. Topped with marinara sauce and melted cheese, this healthier version is perfect for a flavorful meal.

Why Grilled Eggplant?

Grilling eggplant brings out its natural sweetness and imparts a smoky flavor that pairs beautifully with tangy marinara and creamy cheese. It’s also an easy method that keeps the dish light and fresh, making it a great option for summer or any time you want to enjoy a comforting, yet healthier, meal.

Recipe: Grilled Eggplant Parmesan

Ingredients:

2 large eggplants, sliced into 1/2-inch rounds

2 tbsp olive oil

Salt and pepper, to taste

2 cups marinara sauce (store-bought or homemade)

1 cup shredded mozzarella cheese (or vegan cheese for a dairy-free option)

1/2 cup grated Parmesan cheese (or vegan parmesan)

Fresh basil or parsley, chopped (for garnish)

For serving:

Cooked pasta, if desired

Crusty bread

A simple green salad

Instructions:

Prepare the Eggplant: 

Slice the eggplant into 1/2-inch rounds and place them on a baking sheet or large plate. Sprinkle both sides with salt and let them sit for 20-30 minutes. This helps draw out excess moisture and bitterness. After 30 minutes, pat the slices dry with a paper towel.

Grill the Eggplant: 

Preheat your grill or grill pan to medium heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant for about 4-5 minutes per side, or until grill marks appear and the slices are tender. Set aside.

Assemble the Dish: 

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Layer the grilled eggplant slices over the sauce, then spoon more marinara sauce on top. Sprinkle with shredded mozzarella and Parmesan cheese. Repeat the layers if needed, finishing with a final sprinkle of cheese on top.

Bake: 

Bake the assembled dish in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. If you like a golden, crispy top, turn on the broiler for the last 2-3 minutes, watching carefully to avoid burning.

Garnish and Serve: 

Once the Grilled Eggplant Parmesan is baked, remove it from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley, and serve with pasta, crusty bread, or a simple green salad.

Tips and Variations:

Vegan Option: 

Use vegan mozzarella and Parmesan to make this dish entirely plant-based without sacrificing flavor.

Add Crunch: 

If you miss the traditional crispy breading, try sprinkling a bit of panko breadcrumbs on top of the cheese before baking for a crunchy texture.

Make it a Meal: 

Serve the Grilled Eggplant Parmesan over pasta, zucchini noodles, or quinoa for a heartier meal.

Prepare Ahead: 

Grill the eggplant ahead of time and store it in the fridge. When ready to serve, simply layer with sauce and cheese, then bake.

Conclusion:

Grilled Eggplant Parmesan is a lighter, healthier twist on a beloved classic that’s easy to prepare and full of flavor. Grilling the eggplant instead of frying it makes this dish lower in calories and fat, while still maintaining the savory richness you love. Whether you’re serving it as a main course or pairing it with pasta and salad, Grilled Eggplant Parmesan is a versatile, satisfying meal that’s perfect for any occasion. Give this recipe a try for a nutritious, delicious version of a classic Italian favorite!