Grilled Eggplant Parmesan

This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi’s Calabrian grandmother used to make, is much lighter than the fried kind.

  • Total Time:
  • Servings: 4


  • 1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
  • 4 large plum tomatoes, sliced crosswise 1/4 inch thick
  • Extra-virgin olive oil, for brushing
  • Salt
  • 1/3 cup chopped green olives
  • 1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
  • 1/4 cup finely shredded basil, plus whole leaves for garnish
  • 6 ounces Fontina cheese, thinly sliced
  • Crusty bread, for serving

How to make this recipe

  1. Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.

  2. In a bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture and Fontina. Repeat with the remaining ingredients, ending with the cheese.

  3. Bake in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread.

Suggested Pairing

Medium-bodied, berry-rich Dolcetto d’Alba from Italy.

Contributed By Photo © John Kernick Published April 2013

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484093 recipes/grilled-eggplant-parmesan 2013-12-06T23:29:54+00:00 Grace Parisi fast-column|grilling-barbecuing|italian|4|fast|staff-favorite|vegetarian|weeknight-dinner april-2013 recipes,grilled-eggplant-parmesan 484093

Aggregate Rating value: 5

Review Count: 1773

Worst Rating: 0

Best Rating: 5

Author Name: Suzanne McSpadden

Review Body: This was delicious. I broiled the eggplant and tomatoes as grilling was not an option, and added a layer of squash; The fresh tomatoes made the dish. I also used red pepper flakes as I could not find Calabrian peppers. It came together easily and all the flavors worked well together. I liked that it was free form, making the dish a lot easier to compose. We enjoyed this a lot.

Review Rating: 4

Date Published: 2016-07-26

Author Name: Roxanne Gentile

Review Body: This is sensational. You can bake the eggplant and tomatoes at 450F for the stated grilling time before assembling, to excellent results. Fontina cheese is usually made from milk of cows that have been eating Summer grasses. We found some local Fontina for this in Oregon and it was truly sublime. We also used garlic-stuffed green olives and included the garlic. Roasted and peeled fresh poblanos as the chili addition. Unforgettable.

Review Rating: 5

Date Published: 2016-08-23

Author Name: Summer Tebbs

Review Body: Who would have though diet food would taste so good. People need to cook more.

Date Published: 2016-08-23

Author Name: VitaminMePlease

Review Body: Wow! This looks healthy and tasty! This will absolutely end up on top of my cook list very soon. Great recipe!

Review Rating: 5

Date Published: 2016-07-22

Author Name: CHIPIE

Review Body: Excellent recipe! I just love eggplant parmessan!! 

Review Rating: 5

Date Published: 2016-07-28

Author Name: kaela933

Review Body: Delicious!! I have to include this in my list of recipes! Thank you

Date Published: 2016-08-03

Author Name: Elisa Baber

Review Body: This was great! I used sundried tomatoes instead of the chilis and just added crushed red pepper. Also, my eggplant started burning after 10 minutes in the oven, so I pulled it out and let it rest. The olives were a nice touch and the fresh basil a must.

Review Rating: 4

Date Published: 2016-07-22