Grilled Eggplant Parmigiana

A grilling spin on an Italian classic. Savoury eggplants with melty cheese, garlic, tomatoes and herbaceous basil. What's not to love!

Yield: Serves 4

Grilled Eggplant Parmigiana


  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 2 tbsp freshly grated Parmesan cheese
  • 1 1/2 tsp basil, crumbled
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 clove garlic, crushed
  • 12 eggplant rounds, 1/2 inch thick
  • 12 slices tomato


  1. Combine mozzarella cheese, parsley, Parmesan cheese and basil; set aside.
  2. Combine oil, salt, pepper and garlic in a heavy plastic bag. Add eggplant and squeeze bag gently to coat eggplant with oil mixture. Remove eggplant from bag. Grill eggplant over medium heat on natural gas barbecue for 3 minutes per side or until eggplant is tender and lightly browned.
  3. Top each eggplant round with a slice of tomato and sprinkle with some of cheese mixture. Grill, with lid down, until tomatoes are heated through and cheese is melted.
Nutritional analysis per serving: 305 calories, 24 g fat, 12.1 g protein, 12.5 g carbohydrate, 5.1 g fibre, 608 mg sodium