Grilled Eggplant Parmesan 

A lighter take on the Italian classic, this Grilled Eggplant Parmesan swaps frying and baking for direct grilling. You’ll brush thick eggplant slices with olive oil, season and grill until tender, then top with marinara and cheese right on the grill. The result is smoky, cheesy, and satisfying—all in about 30 minutes. It’s an easy, vegetarian-friendly meal that’s perfect for summer nights, offering comfort without the deep fry. Enjoy layers of flavor and gooey goodness in each bite. 

Ingredients

• 2 medium eggplants, sliced into 1″ rounds
  
  

• 2 Tbsp extra‑virgin olive oil
  
  

• ½ tsp kosher salt
  
  

• ¼ tsp black pepper
  
  

• 2 cups marinara sauce (jarred or homemade)
  
  

• 1 cup shredded part‑skim mozzarella
  
  

• ¼ cup grated Parmesan cheese
  
  

• Chili flakes (optional, for garnish)
  
  

Directions

1. Preheat grill over high heat. Brush both sides of eggplant slices with olive oil, then season with salt and pepper.
   
   

2. Grill eggplant slices in a single layer for about 3–4 minutes per side, until fork‑tender. Transfer to a shallow baking dish.
   
   

3. Top each grilled slice with 1–2 Tbsp marinara, a tablespoon of mozzarella, and a teaspoon of Parmesan.
   
   

4. Return to grill, uncovered, and cook another 3–4 minutes until cheese melts.
   
   

5. Serve slices stacked, sprinkled with chili flakes if desired.
   
   

Nutrients (per serving; serves 4)

• Calories: 304 kcal
  
  

• Carbohydrates: 25.2 g
  
  

• Protein: 13 g
  
  

• Fat: 18.9 g (Saturated fat 6.3 g)
  
  

• Fiber: 7.9 g
  
  

• Sugar: 10.1 g
  
  

• Sodium: 1134 mg
  
  

• Cholesterol: 23 mg