Go Back
–+ servings
Grilled Eggplant Parmesan Stacks – vegetarian recipe
Stav Kogan

Grilled Eggplant Parmesan Stacks

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 153 serving
Calories: 153
Ingredients Method Nutrition

Ingredients
  

  • 4 slices eggplant, 3/4-inch / 2 cm thick (about 8 oz / 225 g)
  • 1/4 tsp (1.25 g / 0.04 oz) salt
  • 1/4 tsp (0.5 g / 0.02 oz) ground black pepper
  • 1 tbsp (15 ml) balsamic vinegar
  • 2 tsp (10 ml) olive oil
  • 1 tsp (1 g / 0.04 oz) snipped fresh thyme, plus more for garnish
  • 1 clove garlic, minced
  • 2 tbsp (15 g / 0.53 oz) finely shredded Parmesan cheese
  • 2 tbsp (15 g / 0.53 oz) 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
  • 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.

Method
 

  1. Season both sides of the eggplant slices with salt and pepper.
  2. In a small bowl, whisk together the balsamic vinegar, olive oil, 1 teaspoon (5 ml / 0.2 fl oz) of fresh thyme, and minced garlic.
  3. Brush this marinade generously over both sides of each eggplant slice.
  4. Preheat your grill to medium heat (about 350-450°F / 175-230°C (450°F)).
  5. Place the eggplant slices directly on the grill rack.
  6. Grill for 10 to 12 minutes, flipping once, until the eggplant is tender and has beautiful grill marks.
  7. During the final 3 minutes of grilling, place the tomato slices on the grill to warm through.
  8. Top each eggplant slice with a sprinkle of Parmesan and mozzarella cheese and close the grill lid to allow the cheese to melt.
  9. To serve, carefully remove the eggplant and tomatoes from the grill.
  10. 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.
  11. Garnish with additional fresh thyme, if desired.

Nutrition

Calories: 153kcalCarbohydrates: 13gProtein: 6gFat: 9g

Tried this recipe?

Let us know how it was!