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Grilled Eggplant Parmesan with Tomato Marinara

Grilled Eggplant Parmesan with Tomato Marinara

2 (1 lb.) eggplants
¼ c. plus 3 T. olive oil
Sea salt
3 T. fresh lemon juice
1 large shallot
8 (10”) wooden skewers
2 pts. Cherry tomatoes
2 large garlic cloves, halved
1 t. balsamic vinegar
1 t. dried crushed red pepper flakes
1 lb. fresh mozzarella, cut into 20 slices
Grated fresh Pecorino-Romano cheese
Fresh basil leaves

  1. Cut eggplants crosswise into 20 slices about ¾” thick. Sprinkle sea salt on both sides.
  2. Place in 13×9” baking dish
  3. Whisk together ¼ c. oil, lemon juice and shallot.
  4. Pour mixture over eggplants, turning to coat.
  5. Marinate 1 hour. Meanwhile, soak wooden skewers in water for 30 minutes.
  6. Preheat grill to 350-400 degrees.
  7. Thread tomatoes on skewers, brush with 1 T. olive oil.
  8. Grill for 6-8 minutes, turning once.
  9. Combine grilled tomatoes, garlic, vinegar, red pepper, 1 t. sea salt and remaining 2 T. olive oil in food processor. Pulse until a chunky sauce forms.
  10. Grill eggplant slices 5 minutes, turn once.
  11. Top each eggplant slice with 1 mozzarella cheese slice and grill another 5 minutes or until eggplant is tender and cheese begins to melt.
  12. Pour the tomato marinara in a serving dish.
  13. Top eggplants with the sauce and sprinkle with Pecorino-Romano cheese and basil leaves.
    *These leftovers, heated up make great sandwiches. I like to add fresh baby spinach to this dish when making sandwiches or also in the original dish. I just plate the grilled eggplant on top of spinach and then the marinara. Excellent side dish or main vegan meal.
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