Grilled Then Baked Eggplant Parmesan
Discover the ultimate comfort food with this Grilled Then Baked Eggplant Parmesan – a lighter, smoky twist on the classic Italian dish! This recipe begins by perfectly grilling thick rounds of eggplant for a delightful charred flavor before layering them with rich marinara sauce, gooey mozzarella, and freshly grated Parmesan cheese. A touch of fresh basil brings a fragrant, herby freshness, while a golden panko breadcrumb topping adds irresistible crunch. This two-step cooking process not only enhances the flavor but also prevents the eggplant from becoming soggy, ensuring every bite is luscious and satisfying. Ideal for weeknight dinners or special occasions, this dish is easy to prepare, vegetarian-friendly, and perfect for serving a crowd.
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Recipe Information
Ingredients
- 2 large Eggplant
- 4 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 3 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 0.25 cups Fresh basil leaves
- 0.5 cups Panko breadcrumbs
- 0.5 teaspoons Garlic powder
Instructions
Preheat your grill to medium-high heat, approximately 400°F (200°C).
Slice the eggplants into 1/2-inch thick rounds and sprinkle each slice with 1 teaspoon of salt. Let the eggplant rest for 15 minutes on a paper towel to extract excess moisture. Pat them dry with additional paper towels.
Brush both sides of each eggplant slice with 3 tablespoons of olive oil. Sprinkle each slice evenly with black pepper and Italian seasoning.
Grill the eggplant slices directly on the preheated grill for 3-4 minutes per side, until they develop a nice char and slightly soften. Remove from the grill and set aside.
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly on the bottom.
Layer the grilled eggplant slices over the marinara sauce. Top each slice with marinara sauce, a sprinkle of shredded mozzarella, a sprinkle of Parmesan cheese, and a few fresh basil leaves.
Repeat layers of eggplant, marinara, mozzarella, Parmesan, and basil until all ingredients are used, finishing with mozzarella and Parmesan on top.
In a small bowl, mix the panko breadcrumbs, remaining 1 tablespoon of olive oil, and garlic powder. Sprinkle the breadcrumb mixture evenly over the top layer of cheese.
Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbling, and golden brown on top.
Allow the Eggplant Parmesan to rest for 5-10 minutes before serving. Garnish with fresh basil leaves if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 9523 mg | 414% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 61.6 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2276 mg | 175% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3010 mg | 64% | |
*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.
