Barbecued Parmesan Eggplant
Elevate your summer grilling game with this irresistible Barbecued Parmesan Eggplant recipe, a perfect blend of smoky, savory, and cheesy goodness. This quick and easy dish features thick, tender eggplant rounds brushed with a flavorful olive oil blend infused with garlic, paprika, and oregano. Topped with a golden, crispy layer of Parmesan and breadcrumbs, each bite delivers the perfect combination of textures and a burst of Mediterranean-inspired flavor. Ready in under 30 minutes, this versatile recipe is ideal as a vegetarian main course or a delightful side dish. Garnished with fresh parsley and a squeeze of lemon for a bright, zesty finish, these grilled eggplant slices are sure to be a hit at every barbecue or casual dinner. Bring out the grill and savor this savory delight!
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Recipe Information
Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.75 cups grated Parmesan cheese
- 0.5 cups breadcrumbs
- 2 tablespoons fresh parsley
- 4 pieces (optional) lemon wedges
Instructions
Slice the eggplants into 1/2-inch thick rounds and place them on a large plate or tray.
Sprinkle both sides of the eggplant slices with salt, about 1/2 teaspoon total, and let them sit for 10 minutes to draw out moisture.
Rinse the eggplant slices under cold water to remove the salt and pat them dry with a clean towel.
In a small bowl, mix the olive oil, garlic powder, dried oregano, paprika, remaining salt, and black pepper. Brush both sides of the eggplant slices with the seasoned oil mixture.
In another bowl, combine the grated Parmesan cheese, breadcrumbs, and finely chopped parsley.
Preheat a grill or barbecue to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the eggplant slices for about 4 minutes on one side until tender and slightly charred. Flip the slices and sprinkle the Parmesan breadcrumb mixture generously over the cooked side.
Close the lid of the grill and cook for another 4-5 minutes, until the topping is golden brown and bubbly.
Remove the eggplant slices from the grill and transfer them to a serving platter. Garnish with additional parsley if desired.
Serve hot with optional lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5398 mg | 235% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 39.3 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2418 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
