Grilled Eggplant Parmesan
User Reviews
5
Grilled Eggplant Parmesan
Description
This recipe begins by making parmesan breadcrumbs toasted in olive oil for a crisp, savory topping. Eggplant planks are brushed with a garlic olive oil mixture, seasoned, and grilled until tender with a slight char that adds depth. Tomato slices are similarly brushed with oil and lightly charred before being stacked atop the eggplant, followed by a slice of fresh mozzarella cheese. Covered and returned to the grill briefly melts the cheese over the warm vegetables.
The final presentation includes a sprinkle of the warm toasted breadcrumb mixture and chopped fresh basil, contributing a crunchy texture and herbal aroma. The olive oil and garlic blend permeates the vegetables, enhancing their natural sweetness and mellowing the eggplant's flavor.
This dish stands as a lighter twist on traditional eggplant parmesan, relying on grilling instead of frying or baking, creating layered textures from tender vegetables, melted cheese, and crunchy topping. It can be served as a main vegetarian course or a side dish.
Ingredients
- ½ cup plus 1 tablespoon olive oil divided
- 3 garlic grated, cloves
- ¼ cup panko breadcrumbs
- 2 tablespoons Parmesan Cheese grated
- 1 eggplant end trimmed and sliced into ½ inch circular planks, medium
- 2 tomato cut into ½ inch slices, medium
- 8 ounces fresh mozzarella cut into ¼ inch slices
- kosher salt to taste
- black pepper to taste
- 2 tablespoons basil chopped, fresh
Instructions
- Make the breadcrumbs. Heat 1 tablespoon oil in a small skillet over medium heat. Add breadcrumbs and cook until golden, 5 minutes. Fold in the grated parmesan cheese and season with salt and pepper and set aside.
- In a small bowl, mix ½ cup olive oil plus garlic. Brush half the garlic oil on both sides of the eggplant and season with salt and black pepper. Use the other half of the oil to brush the tomato slices on both sides.
- Heat a grill or grill pan over medium high heat. Lay eggplant down and cook until browned and slightly softened, 5 minutes on both sides. Remove to a plate.
- Lay tomato slices down and char slightly, 3 minutes. Transfer each tomato on top of a grilled eggplant round and return the stack to the grill. Top with a slice of cheese and cover. Cook until cheese is melted, 2 minutes.
- Transfer to a serving platter and top with toasted breadcrumbs, basil, salt and pepper. Serve immediately.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 14g | 5% |
| Protein | 16g | 32% |
| Fat | 41g | 63% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 47mg | 16% |
| Sodium | 433mg | 18% |
| Potassium | 475mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 996IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 338mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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