Go Back
+ servings
Grilled Eggplant Parmigiana

Grilled Eggplant Parmigiana (Italy)

5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4
Calories 294 kcal


  • 2 medium eggplants, around 2 pounds in total
  • 1 medium onion
  • 2 tbsp extra virgin olive oil
  • 3 cups tomato purée
  • Salt and pepper, to taste
  • 15 basil leaves
  • 2 mozzarella balls, around 6 oz, diced
  • 1/2 cup Parmesan cheese, grated


  • Preheat oven at 400 F.
  • Cut eggplants into 1/3-inch thick slices and grill them on medium-high heat for 3 to 4 minutes, until slightly charred on each side.
  • Meanwhile, prepare the sauce. Mince onion and cook it in olive oil for a few minutes. When it turns golden in color, add tomato purée, salt, and pepper. Simmer on low heat for at least 10 minutes, but the longer the better. If you want, you can skip this step and use store-bought marinara sauce.
  • Cover the bottom of a 9x9-inch baking pan with a couple tablespoons of tomato sauce.
  • It’s time to compose the Parmigiana. Layer the different components following this order: grilled eggplant slices, tomato sauce, basil leaves, diced mozzarella and Parmesan cheese. You should have enough ingredients to make around 5 layers.
  • Bake for 15 to 20 minutes, until bubbling and slightly golden.
  • Once ready, let it stand for 10 minutes before serving. If you want, you can garnish with some more basil leaves.


Calories: 294kcalCarbohydrates: 34gProtein: 13gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 16mgSodium: 262mgPotassium: 1447mgFiber: 11gSugar: 19gVitamin A: 1243IUVitamin C: 28mgCalcium: 254mgIron: 4mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.