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Grilled Eggplant Parmesan

Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings: 4
Author: Colleen Kennedy


  • ½ cup grapeseed or olive oil
  • 4 cloves of garlic minced
  • Kosher salt & black pepper
  • 1 eggplant
  • Fresh Mozzarella cheese
  • Fresh Basil leaves
  • Red sauce


  • In a mason jar, combine oil, garlic Kosher salt & pepper. Ass seasoning to your preference. You do want the oil flavorful. Allow the oil to sit for at least 30 minutes and up to 6 hours.
  • Slice the ends of the eggplant off and then cut into ¼ to ½ inch-thick slices (rounds).
  • Brush both sides of your eggplant slices/rounds with the seasoned oil. You may also want to sprinkle just a bit more S & P on the slices/rounds.
  • Slice your Mozzarella into rounds.
  • Heat your grill to high, once hot place eggplant directly on the grill. Cook for 3 minutes, flip and cook until almost done to your liking.
  • With about 1-2 minutes to go, add slices of Mozzarella to each eggplant round and cook until just melted.
  • Assemble stacks atop warm sauce, top with Basil, additional seasoning and additional sauce to your liking.