The best grilled eggplant parmesan recipe

Looking for a non fried option of eggplant parmesan? This is the best grilled eggplant parmesan recipe. This parmesan variation combines grilled eggplant with fresh summer herbs, your favorite red sauce and cheese. It also is not as heavy because it does have ricotta, but no mozzarella cheese.

So read on to learn the proper steps to grilling eggplant. From sweating eggplant to taking the proper steps to ensure this grilled eggplant parmesan recipe tastes better than any fried version, this recipe breaks down a better way to make eggplant parmesan.

Grilled Eggplant combined with tomato and basil

Why sweat Eggplant?

The first step when preparing most eggplant dishes is sweating the Eggplant.

The main reason people will sweat an eggplant is to pull out liquid that might give the eggplant a bitter taste. There are varying opinions about whether to sweat or not sweat an eggplant. I tend to sweat them.

The first step in preparing the eggplant is peeling and slicing them. For this recipe, I cut off the very top and bottom of the eggplant. You then have a choice to either peel or not peel the eggplant. Some people don’t like the eggplant skin because of the texture. For this recipe the eggplant was not peeled but feel free to peel all or half the eggplant by slicing down the side of the eggplant in vertical strips. Once peeled, slice the eggplant about a 1/2 inch and lay them flat on a sheet pan.

Once laid out the eggplant are ready to be salted. Generously, salt the laid out eggplant on each side. You begin to notice little beads of liquid forming on the eggplant. Let them sit there for an hour to pull out the liquid. If you are pressed for time you can do a 1/2 hour, but anything less then that you are just wasting your time.

Sweating Eggplant

While the eggplant is sweating its time to fire up the grill and begin grilling the ingredients. First step is slow roasting the red peppers. Your mind might start to think about time saving. Especially because time is needed to sweat the eggplant. Maybe you start thinking about just using a store bought roasted red pepper. You know what I’m talking about. It starts innocent enough. You are at the grocery store and you make a left and walk down the condiment aisle to pick up some pickles. Then, something catches your eye! Rows and rows of roasted red peppers. Do everything in your power to avoid grabbing a jar of them. It is so worth your time roasting them your self!

How do you roast red peppers?

Like roasting peppers in an oven, roasting peppers on the grill takes time. Place the peppers on a cast iron frying pan with an 1/8 of a cup of olive oil and a pinch of salt. Place the cast iron frying on low direct heat while keeping the furthest burner from the pan on high. Get the temp of the grill up to 400 degrees. After 20 minutes flip the peppers and then flip again after another 20 minutes. You want them to get soft but not burnt. Some char is ok since the skins are coming off, but you don’t want to completely scorch them.

Red Peppers Roasting in Cast Iron Skillet

Once the peppers are soft and off the grill its time to start with the eggplant slices.

How do you grill Eggplant?

First step before you put them on the grill is wash off all the salt and pat dry. Then oil the grates and bring the grill up to 400 degrees. You want to give the eggplant some sear marks, but you do not want to burn them.

Place the eggplant on the oiled grill grates for two minutes and then rotate. Once they have grilled for another two minutes flip them. Leave them on the grill for an additional four minutes and then take them.

Eggplant with sear marks

After the eggplant is taken off the grill it’s time to start building your eggplant dish. Start with a piece of grilled eggplant as your first layer. Then add some chopped red peppers that were grilled in the cast iron skillet. Next step is add another slice of grilled eggplant. After that add some fresh ricotta cheese. It would be a good idea to add about 3/4 of an inch of cheese. After that the last slice of eggplant.

Finish the dish with a two ladles sauce. Top the sauce with fresh basil, fresh parsley, and a generous amount of grated parmesan cheese.

Grilled Eggplant combined with tomato and basil

If you like this grilled eggplant parmesan recipe check out these other vegetable dishes from Sear Marks by clicking the links below….

Asparagus on the Grill

Grilled Stuffed Cherry Peppers

Print Recipe

Grilled Eggplant Parmesan

By searmarks – Serves: 3

Prep Time: 1 hour – Cooking Time: 1 hour

Looking for a healthier version of eggplant parm? Try grilling eggplant and then layering it with roasted red peppers and ricotta cheese. Finish it off with your favorite red sauce and fresh herbs. Cut out the breading and frying but still have a delicious eggplant recipe!

Ingredients

• 1 Large or 2 Medium Globe Eggplants
• 4 Red Frying or Red Bell Peppers
• 1 Container of Ricotta Cheese
• Chopped Fresh Basil
• Chopped Fresh Parsley
• Grated Parmesan Cheese
• 3 cups of red sauce

Instructions

1

Slice and peel 1 large eggplant

2

Sweat eggplant for one hour by placing generous amount of salt over the eggplant

3

Rinse off excess salt after sweating

4

Turn on the gas grill to 400 degrees

5

Place 4 large Italian frying peppers or red peppers in a cast iron skillet with a drizzle of olive oil

6

Place skillet on grill

7

Cook peppers until soft and then remove from the grill

8

Place sliced eggplant on the grill then rotate after two minutes

9

Flip each piece of eggplant and cook for another 4 minutes

10

Take off the grill and place on slice on plate

11

Then add chopped Italian red peppers add then another eggplant slice over peppers

12

Then add ricotta cheese (about 3/4 inch in height)

13

Then add last slice of eggplant

14

Cover with two ladles of red sauce, parmesan cheese, and fresh cut basil and parsley