Grilled Eggplant Parmigiana Recipe
Category: Main Dishes
Servings: 8
Grilled Eggplant Parmigiana is a delicious and hearty Italian dish that takes the classic eggplant parmigiana to the next level by grilling the eggplant instead of frying it. This version is lighter, with a smoky flavor from the grilled eggplant and a rich, tangy tomato sauce. The combination of mozzarella, Pecorino, and Parmigiano Reggiano creates a cheesy, savory topping that perfectly complements the tender grilled eggplant layers. Perfect for a family dinner or a gathering with friends, this dish is guaranteed to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 8 |
| Garlic | 1 clove |
| Edamer cheese | 400g |
| Pecorino cheese | 100g |
| Parmigiano Reggiano DOP | 200g |
| Fresh basil | To taste |
| Extra virgin olive oil | To taste |
| Red onions | ½ |
| Tomato passata (pureed tomatoes) | 5 liters |
Instructions
Step 1: Prepare the Tomato Sauce
Start by preparing the tomato sauce for your Grilled Eggplant Parmigiana. Begin by washing and peeling the onion and garlic. Dice them finely and place them in a hot pan with 4 tablespoons of extra virgin olive oil. Sauté them until the onions become translucent and golden, and the garlic releases its fragrance. Once the garlic and onions are softened, pour in the tomato passata (pureed tomatoes) and let it simmer on medium heat. Stir occasionally to ensure the sauce thickens and the flavors blend together. Season with salt, pepper, and fresh basil to taste, and set aside.
Step 2: Grill the Eggplants
While the sauce is simmering, prepare the eggplants. Wash them thoroughly, trim the ends, and slice them into approximately 1 cm thick strips, cutting lengthwise. If you have a slicer, use it to ensure all the slices are uniform in thickness, but a sharp knife or mandolin will work just as well.
Next, heat a grill pan over medium-high heat until it’s very hot. Place the eggplant slices onto the grill pan and cook for about 10 minutes, flipping occasionally to achieve a nice char and grill marks on each side. The eggplants should be tender but still hold their shape. Once grilled, set them aside on a plate.
Step 3: Assemble the Parmigiana
Now it’s time to assemble the dish. Take a large baking dish or casserole pan and lightly coat the bottom with a drizzle of extra virgin olive oil. Begin layering by spreading a few spoonfuls of the prepared tomato sauce at the base of the dish. Add a layer of grilled eggplant slices on top of the sauce, covering the entire surface.
Sprinkle generously with Parmigiano Reggiano and Pecorino cheese over the eggplants. Then, place slices of Edamer cheese over the top. Repeat this layering process, creating successive layers with eggplant, tomato sauce, Parmesan, Pecorino, and Edamer cheese, until all ingredients are used up. Make sure the final layer is composed of just tomato sauce and a good sprinkle of Parmigiano Reggiano on top.
Step 4: Final Touch and Baking
To finish the dish, drizzle a little extra virgin olive oil on the top layer to help it crisp up during baking. Preheat your oven to 180°C (350°F) and bake the Grilled Eggplant Parmigiana for about 30-40 minutes, or until the top is golden brown and bubbling with melted cheese.
Step 5: Serve and Enjoy
Once baked, remove the parmigiana from the oven and let it rest for a few minutes. Garnish with fresh basil leaves just before serving for a burst of color and fragrance. Serve the Grilled Eggplant Parmigiana warm as a main dish, accompanied by a fresh salad or crusty bread. This dish is perfect for any occasion and is sure to become a favorite in your recipe collection.
Tips and Variations:
- Vegan Version: To make this dish vegan, you can replace the cheeses with dairy-free alternatives and use a plant-based sauce. There are many great vegan mozzarella and Parmesan substitutes available today.
- Make Ahead: Grilled Eggplant Parmigiana can be made a day ahead of time. Simply assemble the layers, cover, and refrigerate. When ready to serve, bake as directed.
- Extra Flavor: If you like a bit of heat, add some red pepper flakes to the tomato sauce for a spicy kick. You can also sprinkle some Italian seasoning or oregano to enhance the flavor of the sauce.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400 |
| Protein | ~18g |
| Carbohydrates | ~15g |
| Fat | ~28g |
| Saturated Fat | ~10g |
| Fiber | ~5g |
| Sodium | ~600mg |
| Calcium | ~300mg |
This Grilled Eggplant Parmigiana is a perfect combination of smoky grilled eggplant, rich tomato sauce, and melty cheese. It’s a dish that brings the comfort of traditional Italian cooking with a lighter, healthier twist thanks to grilling instead of frying. Whether you’re hosting a dinner party or enjoying a quiet family meal, this recipe is sure to satisfy everyone’s taste buds and leave them coming back for more. Enjoy!
