Fire up the grill for a taste of summer! These Grilled Eggplant Parmesan Stacks are a light, yet incredibly satisfying, take on the classic Italian-American dish. We’re swapping heavy breading for a smoky char and a vibrant balsamic-thyme marinade. Each bite is a perfect harmony of tender eggplant, melty cheese, juicy tomato, and savory sauce. It’s the perfect quick weeknight dinner or elegant appetizer for your next cookout.
Ingredients
• 4 slices eggplant, 3/4-inch / 2 cm thick (about 8 oz / 225 g)
• 1/4 tsp / 1.25 g salt
• 1/4 tsp / 0.5 g ground black pepper
• 1 tbsp / 15 ml balsamic vinegar
• 2 tsp / 10 ml olive oil
• 1 tsp / 1 g snipped fresh thyme, plus more for garnish
• 1 clove garlic, minced
• 2 tbsp / 15 g finely shredded Parmesan cheese
• 2 tbsp / 15 g finely shredded mozzarella cheese
• 1 medium roma tomato, cut into 1/2-inch / 1.25 cm slices
• 1/4 cup / 60 ml reduced-sodium tomato pasta sauce, warmed
Instructions
1. Season both sides of the eggplant slices with salt and pepper. In a small bowl, whisk together the balsamic vinegar, olive oil, 1 teaspoon of fresh thyme, and minced garlic. Brush this marinade generously over both sides of each eggplant slice.
2. Preheat your grill to medium heat (about 350-450°F / 175-230°C). Place the eggplant slices directly on the grill rack. Grill for 10 to 12 minutes, flipping once, until the eggplant is tender and has beautiful grill marks.
3. During the final 3 minutes of grilling, place the tomato slices on the grill to warm through. Top each eggplant slice with a sprinkle of Parmesan and mozzarella cheese and close the grill lid to allow the cheese to melt.
4. To serve, carefully remove the eggplant and tomatoes from the grill. Place an eggplant slice on a plate, top with a grilled tomato slice, and serve with a side of warmed pasta sauce for dipping or drizzling. Garnish with additional fresh thyme, if desired.
Nutritional Information
• PER SERVING: 153 calories, 9 g total fat (3 g saturated fat), 7 mg cholesterol, 436 mg sodium, 13 g carbohydrates, 5 g fiber, 6 g protein.
Pro Tips
• To make this recipe vegan, simply swap the dairy cheeses for your favorite plant-based Parmesan and mozzarella shreds. They melt beautifully on the grill!
• No outdoor grill? No problem! A cast-iron grill pan on your stovetop works perfectly. Cook over medium-high heat for the same amount of time, working in batches if necessary.
• For an even better texture, you can salt the eggplant slices and let them sit for 20-30 minutes before rinsing and patting them completely dry. This step draws out excess moisture and potential bitterness.
• Double the recipe while the grill is hot. The grilled eggplant (without cheese) stores well in the fridge for up to 3 days and is great for adding to salads, sandwiches, or pasta.
FAQ
Q: Can I make this grilled eggplant parmesan vegan
A: Yes, this recipe is easily adapted for a vegan diet. Simply swap the dairy Parmesan and mozzarella for your favorite plant-based cheese shreds. They melt beautifully on the grill, giving you the same delicious, cheesy result.
Q: Is this grilled eggplant recipe good for meal prep
A: Absolutely! You can grill the marinated eggplant slices (without the cheese and tomato) ahead of time. They store well in an airtight container in the fridge for up to 3 days. Reheat on the grill or in an oven when you’re ready to add the toppings and serve.
Q: How can I add more protein to this vegetarian dish
A: While the cheese provides 6g of protein per serving, you can easily increase it. Serve these stacks over a bed of quinoa, alongside a white bean salad, or with a side of grilled halloumi (if not vegan) for a more substantial, protein-rich meal.
Q: What if I don’t have an outdoor grill
A: No problem at all. A cast-iron grill pan on your stovetop is a perfect substitute. Cook the eggplant over medium-high heat for the same amount of time, 10 to 12 minutes, to get a similar tender texture and beautiful grill marks.
