Eggplant parmesan is one of my favorite dishes. I still remember forming an assembly line with my mother in the kitchen where one person put the eggplant into the eggs and then breadcrumbs while the other person pan fried it until golden brown. Then together we would layer it into a casserole dish and into the oven to get all ooey gooey and delicious.
I still make this dish the traditional way, and sometime I even do it in the crockpot, but recently I decided to give it a try on my pellet grill. I had to thoughts in mind when doing this, one was that I wanted to make it healthier by eliminating the frying, and two I wanted to avoid the tedious and messy job of the egg and breadcrumbs.
I searched the web for grilled eggplant recipes and found this one from Amazingribs.com. I changed things up a bit, because I always change recipes, and I used jarred marinara sauce because I had some on hand, and I was too lazy to make my own. The final product was amazing! The full recipe is below, and what I really liked about it was how much you could taste the eggplant. As a lover of eggplant, this made me very happy. There was no bitter flavor, and it wasn’t smokey either, it just had a little of that grill taste, which I felt brought out the flavors of the eggplant.
I didn’t really measure my cheese, and I suggest you don’t either, just use to your tastes, but the measurements below are roughly what I used based off of years of “eyeballing measurement” experience. As you can see from the picture I left some of the skin on the first time I made this, but I will remove it completely going forward because I do not like the texture of the skin when it’s cooked. I think I will add some sprinkled breadcrumbs to the layering process next time too, but if you are trying to stay low carb, then definitely stay away from the breadcrumbs.
How do you cook your eggplant parm? I would love to hear any recipes you have, or any other grilled eggplant recipes you have.
- 2 medium eggplant
- 2 TBS olive oil
- salt & pepper to taste
- 1 cup marinara sauce (store bought or homemade)
- 4 TBS fresh oregano, chopped
- 4 TBS fresh basil, chopped
- 1/2 cup freshly grated Parmesan cheese (not the powdered)
- 1/2 cup freshly shredded mozzarella cheese
- Preheat pellet grill to 350°
- Peel eggplant and cut into 1/2″ thick rounds. (you don’t have to peel the eggplant, but after trying it with the peel, I prefer the texture without it).
- Place the sliced eggplant into a large bowl with the olive oil and salt & pepper to taste. Toss to coat.
- Place the eggplant on the grill and cook for about 10 minutes.
- While the eggplant is cooking, chopped up your herbs and shred your cheese.
- After the 10 minutes, flip the eggplant and top each round with marinara sauce, then the chopped herbs, then the shredded cheese. Make sure to everything evenly distributed. Close the lid and cook for another 10-15 minutes, or until the cheese is melted and the eggplant is cooked but not mushy. You want it to still have some integrity and texture.
- Remove the eggplant from the grill and enjoy!
You can really make this recipe your own. You could cut the eggplant lengthwise for bigger portions, switch up the herbs to whatever you like, maybe try vodka sauce instead of marinara sauce, and you could sprinkle some breadcrumbs on during the layer process for some added texture and flavor.