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+ servings

Grilled Eggplant Parmesan

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 6 people


  • 2 cups ripe tomatoes cored and chopped fresh
  • 3 tablespoons olive oil extra virgin
  • 1 tablespoon butter
  • 1 fresh bay leaf
  • salt and freshly ground black pepper to taste
  • 3 small eggplants preferably white or the small purple ones
  • 2 tablespoons grape seed oil
  • 6 tablespoons Parmesan cheese. grated
  • fresh basil for garnish


  • Besides coring and chopping the tomatoes, cut the eggplants in half lengthwise and grate the Parmesan cheese.
  • Preheat the grill to a medium-hot temperature.
    This will vary widely depending on whether you are cooking with gas or charcoal, the size of the grill, the Btu's, etc.
  • The eggplant will take about 30 minutes so depending on your grill, plan accordingly. It's hard to explain exactly how to grill anything because every grill is different.
    All I can say is the more you grill, the more you will get a feel for how to use it most effectively. Practice, practice, practice, and check out my grilling tips on my website.
  • Place the chopped tomatoes, olive oil, butter, and bay leaf in a small saucepan and simmer over medium heat until the tomato breaks down to a saucy consistency. Be sure to stir during this process, which should take about 15 minutes.
  • Remove the pan from the heat and season with salt and pepper. Remove and toss the bay leaf.
  • Next, we want to toss the eggplant halves in the grapeseed oil with a bit of salt and pepper.
  • Grill the eggplant skin side down with the cover until the skin begins to char and the juices "boil up through the flesh, and the flesh is tender." This should take about 25 minutes.
  • Using tongs to hold the eggplant, make an indentation in the flesh with the back of a spoon. Add a generous tablespoon of tomato sauce to each indentation.
  • Cover and grill for an additional two minutes. If there is the extra sauce, save it and serve it on the side at the table.
  • Now sprinkle each eggplant with a tablespoon of Parmesan cheese, cover, and cook until the cheese begins to melt about 2 minutes.
  • Remove from the grill, plate, and add a sprig of basil for garnish. Serve it immediately with the main course.