Grilled Eggplant Parmesan

This Grilled Eggplant Parmesan is my new addiction. It is great hot from the oven and even better the following couple of days as the flavors meld.

While we had this as a side dish to a beautiful meatloaf my husband made, it is amazing on it’s own. Try it cold on crusty bread for a veggie delight or stacked on a turkey sandwich!  It is that versatile and special.

I came upon it while searching through an old Food and Wine mag.  While I had clipped the pic I did not clip the recipe but a quick Google search brought me to Grace Parisi’s dish. She had used Italian oil-packed Calabrian Chiles, which I could not find at my local grocer and she topped it with Fontina cheese. I improvised with the smoky Provolone and chili oil I had on hand. This dish lends itself to experimentation with various chili flavors and cheeses.

Vegetables for the grilled eggplant parmesan

You just need a few ingredients to get started.

Delicious roasted eggplant parm

Grilled Parmesan Eggplant Denise Style

Serves 4 – 6


1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 thick
4 large plum tomatoes, sliced crosswise 1/4″ thick
Extra-virgin olive oil, for brushing
1/3 cups chopped green olives
1 – 2 tablespoons chopped oil-packed Calabrian chilies or other hot chilies – * I used about 3/4 teaspoon of Chinese Hot Chili Oil
1/4 cup finely shredded basil, plus whole leaves for garnish
6 ounces of cheese that melts nicely, I used Provolone but the original recipe calls for Fontina

Preheat the oven to 450 degrees.

What follows is my method:

1. Using an oven grill pan, or my version which is a wire cooling rack over a cookie sheet, brush the eggplant and the tomato slices with olive oil and season lightly with salt. Put the oiled eggplant on the “grill” and place in hot oven, turn after 10 minutes or so and let cook another 5 – 10 or until eggplant is tender.  Remove from oven and place in a single layer on another cookie sheet that has been lined with parchment paper.

2. Next, put the oiled tomato slices on the rack in the hot oven for 8 – 10 minutes until they start to soften a bit.  You can switch to a hot oven broiler for 3 minutes or so until the edges of the tomatoes start to brown a bit. Once done, stack on top of the eggplant.

While the veggies are cooking stir together the chopped olives, shredded or finely sliced basil leaves and your choice of chili oil and chilies as described above.  Stir in a little drizzle of the olive oil.

4. Top the tomatoes with the olive mixture and lay on thin slices of your preferred cheese on top. Bake in the hot oven for 10 – 12 minutes or until cheese is bubbly and brown.  Let stand for at least 10 minutes before eating.


Parm with cut out



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6 Responses to Grilled Eggplant Parmesan

  1. This looks amazing. I’m a huge fan of meatless meals and now that its garden season, this recipe is something I look forward to tryying. Thanks for linking up at The Yuck Stops Here!

  2. A Girl says:

    This looks so good. My husband loves eggplant and I am always looking for new ways to serve it. Thanks for sharing.

  3. Swooning over here, Denise ! Pinning for when I need an eggplant fix.

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