You’re going to adore this hearty and delectable grilled eggplant Parmesan, the ultimate vegetarian comfort food recipe, which puts a healthy, fresh spin on the Italian cuisine classic.
I am writing a series of eCookbooks focused on Sunday dinner across America, as I’ve briefly mentioned and shared recently on Instagram, and I literally can’t stop thinking about my Aunt Dolly and Uncle Vinny’s eggplant parmesan. We recently returned from Boston, home to the BEST Italian food in the world.
The first eCookbook of the series is, of course, Italian American food; my husband’s family is full of incredible cooks and let me tell you, their food is sent from the gods. Specifically, each book will profile a family that is still connected to their ancestors through food and recipes passed down generation to generation.
I can’t wait to share their complete recipe with you all soon. Above is a photo of my Aunt Dolly carefully coating each slice of eggplant in egg, flour, and bread crumbs before they are fried in olive oil to golden perfection.
While nothing beats the classic, it is always nice to have a weeknight version that is easy on the waistline to boot. In the meantime, I have a quicker and healthier version that is ideal for summertime when you don’t feel like turning on the oven or standing by the hot stove.
While I do omit the flour, egg, and bread crumbs, I don’t omit the best part: THE CHEESE! Each slice of eggplant is grilled until sweet, tender, and delicious.
Every bite of these grilled eggplant parmesan stacks is covered in gooey, melted mozzarella, sharp parmesan, and red chili flakes for a little heat.
- Place the eggplant rounds into a hot grill pan.
- Grill on both sides until browned.
- Grill the tomatoes on each side.
- Top the eggplant with the tomato and top with mozzarella and cook until melted. Top with the panko breadcrumbs and a little fresh basil. And you’ve got eggplant parmesan!
Michael Symon’s Grilled Eggplant Parmesan | Symon’s Dinners Cooking Out | Food Network
Grilled-Eggplant Parmesan š
Our light, summery take on classic eggplant parmesanĀ skipsĀ the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots are turned into a quick sauce, then spooned over charred eggplant and gooey mozzarellaĀ for a memorable dinner.
Prep: 20min
Total: 35min
Ingredients:
- 4 medium tomatoes (1 1/2 pounds total), halved
- 1 shallot, halved lengthwise
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks
- 1 pound fresh salted mozzarella, sliced into 1/4-inch rounds
- 1/4 cup thinly sliced fresh basil leaves
- 1 loaf rustic bread, such as ciabatta, for serving
Instruction:
- Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a bowl; season with salt and pepper.
- Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
- Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.
FAQ
Why do you soak eggplant in water before cooking?
Brining can be used as an alternative to salting and rinsing eggplant, which has the added benefit of assisting the eggplant in maintaining its shape when cooked, whether your recipe calls for baking, frying, or grilling.
Does eggplant need to be salted before grilling?
After a lengthy series of experiments, I discovered that you only need to salt eggplant if you’re going to be frying it, and even then, only occasionally. If you’re cooking it in any other way, such as roasting, grilling, or steaming, salting has no effect.
How do you keep grilled eggplant from getting soggy?
Sprinkle coarse or sea salt on sliced eggplant, let it sit for 10 to 20 minutes, then rinse and pat the slices dry with a paper towel to prevent “Soggy Eggplant Syndrome” in your cooked recipes.
Why do you soak eggplant in milk?
Before cooking, soak slices or cubes of eggplant in milk for about 30 minutes. This not only helps to mask the bitterness, but also makes the eggplant extra creamy because the vegetable absorbs a lot of milk into its flesh.