Grilled Eggplant Parmesan is a lighter, summer-friendly twist on the classic—made by layering grilled eggplant with marinara, mozzarella, ricotta, and fresh basil. It’s gluten-free, and perfect for warm-weather cooking.
Grilled Eggplant Parmesan
If you love my eggplant parmesan but want something you can make on the grill for summer, this Grilled Eggplant Parmesan is a must-try. Instead of breading and frying, I grill the eggplant until it’s tender and smoky, then layer it in a cast iron skillet with marinara, fresh basil, mozzarella, and ricotta. Tommy loved this! It’s everything you enjoy about the classic—just fresher, lighter, and perfect for warm-weather cooking. Serve it as a vegetarian main or as a side dish with your favorite protein. For more summer eggplant ideas, try my Grilled Eggplant with Feta—bright, simple, and full of Mediterranean flavor.
Why You’ll Love This Grilled Eggplant Parm
I created this dish after asking the Skinnytaste community what recipes they wanted to see in June. So many of you asked for grilled vegetarian meals and ideas that didn’t involve turning on the stove—and this one checks all the boxes. It’s hearty enough to be the main course, and it comes together entirely on the grill.
- Lighter than Traditional: No breadcrumbs or frying
- Perfect for Summer: In season and no need to cook inside
- Vegetarian, Grain free, and Gluten-free: Naturally fits different dietary needs
Ingredients You’ll Need
Here are the ingredients for this easy grilled eggplant parmesan. See the recipe card below for the exact measurements.
- Eggplants are in season during the summer, so I’m always looking for new ways to cook with them. They’re high in fiber and packed with vitamins, minerals, and antioxidants.
- Salt and Pepper to season the eggplant
- Marinara Sauce: Make homemade marinara sauce or buy your favorite jarred sauce.
- Cheese: Mozzarella, part-skim ricotta (Polly-O is my favorite brand), and Parmesan combine for a rich, gooey filling.
- Egg binds the cheese mixture together, preventing it from running out when cooked.
- Fresh Basil, a classic Italian ingredient, makes everything taste better.
How to Make Grilled Eggplant Parmesan
This simple grilled eggplant parmesan recipe has 2 steps on the grill: first, you grill the eggplant slices, and then you grill the whole skillet of eggplant parm. See the recipe card at the bottom for printable directions.
- Prep the Eggplant: Slice the eggplants and place them on a baking sheet. Spray with nonstick cooking spray and season with salt and pepper.
- Grill the eggplant on medium-high heat for about 10 minutes.
- Get the Grill Ready for Baking: Turn off the burners on one side of your gas grill. Put the lid down and bring the grill to 425–450°F.
- Make the cheese filling by combining the ricotta, egg, and grated parmesan.
- Assemble the Eggplant Parmesan: Coat the bottom of a cast-iron skillet with marinara sauce. Add the eggplant slices, followed by the basil, mozzarella, and ricotta mixture. Repeat 2 more times, ending with the sauce on top. Cover the skillet with foil.
- Grill the Eggplant Parmesan: Place the skillet on the side of the grill that’s turned off (i.e., indirect grilling), and cook for 40 minutes. Remove the foil, cover the grill, and cook for 10 more minutes. Carefully remove the pan from the grill and let it rest.
Variations
- Protein Boost: Swap ricotta for cottage cheese.
- Herbs: Substitute parsley for basil.
- Egg allergy? Omit it. The cheese filling might not hold together as well, but it’ll still work.
- No grill? No problem! Bake the eggplant slices in a 425°F oven for 18 minutes, flipping them halfway through. Then, assemble the dish and bake the skillet for about 20 minutes until the cheese is melted.
Serving Suggestions
Serve this grilled eggplant parm with a big green salad, grilled sourdough, pasta, or zucchini noodles. You can also serve it as a side dish with your favorite protein, like grilled chicken or shrimp.
Storage
- Refrigerate leftovers for up to 4 days.
- Freeze single servings in small airtight containers for up to 3 months.
- Reheat: Thaw in the fridge the day before, then reheat in the oven at 350°F or in the microwave until warm.
More Eggplant Recipes You Will Love
Check out more grilling recipes here. For more dinner ideas using eggplant, check out these five delicious eggplant recipes to inspire your next meal!
Yield: 6 servings as a main
Serving Size: 1 /6th of recipe
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Trim the top and bottom off of the eggplant and cut each eggplant into ¼ inch thick slices lengthwise. Place the slices in an even layer on a rimmed baking sheet. Spray with nonstick cooking spray and season with salt and pepper on both sides of the slices.
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Preheat the grill to medium-high and lightly oil the grates. Place the seasoned eggplant on the grill in an even layer. Cook, flipping a few times, until the eggplant is soft and has nice grill marks on both sides, about 10 minutes. Remove the eggplant to the rimmed baking sheet.
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Prepare the grill for indirect grilling, and heat covered to 425 F to 450 F.
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Meanwhile, in a medium bowl combine ricotta, egg and grated Parmesan cheese.
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Cover the base of a 10-inch cast iron skillet with a heaping ½ cup of the marinara sauce. Layer the eggplant to cover the sauce, 5-6 slices. Top with a third of each the basil, mozzarella, and ricotta mixture. Repeat the layers two more times starting with the sauce and ending with the cheeses, being sure to spread the sauce into an even layer. Top the last layer with the remaining sauce and spread to cover completely.
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Cover tightly with foil and transfer the skillet to the indirect side of the grill and close the lid. Cook for 40 minutes, then remove the foil. Close the grill lid and cook for an additional 10 minutes, until the sauce has tightened up.
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The pan will be very hot, use caution removing it from the grill. Let sit for 10 minutes then top with remaining basil. Cut into wedges and serve.
Last Step:
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Serving: 1 /6th of recipe, Calories: 324 kcal, Carbohydrates: 22.5 g, Protein: 19.5 g, Fat: 18 g, Saturated Fat: 10.5 g, Cholesterol: 86.5 mg, Sodium: 691.5 mg, Fiber: 5 g, Sugar: 11.5 g
