Grilled Eggplant Parmesan

Serves 4

Cook Time: 10 minutes

Round out this hearty vegetarian main course with a salad of arugula, toasted almonds, and a simple balsamic vinaigrette, and pour a traditional Italian Chianti or a California Pinot Noir to toast the grill master!


  • 1/4 cup grated Parmesan cheese
  • 1/4 cup seasoned Italian breadcrumbs
  • 2 medium sized eggplants
  • 1/3 cup good-quality olive oil
  • 2 cups homemade or store-bought tomato sauce
  • 16 oz. fresh buffalo mozzarella, sliced into 1/4-in. slices
  • 12 fresh basil leaves
  • Salt, to taste
  • Pepper, to taste


Stir together the Parmesan cheese and breadcrumbs in a small mixing bowl and set aside for later use.

Fire up your Twin Eagles Grill to medium-high heat. Slice each eggplant into 1/2-in. round slices, discarding the top and bottom pieces of each eggplant. Brush one side of each eggplant slice with olive oil and season with salt and pepper. Place the eggplant slices on the grill, oiled side down, and barbecue until grill marks appear on the bottom side of the eggplant, about 3 minutes. Brush the top of each eggplant slice with olive oil, then turn the slices over and cook for 2 minutes more. Remove the grilled eggplant slices from the grill.

Away from the grill, assemble the eggplant stacks. Cover a grilled eggplant slice with 2 tbsp. of tomato sauce, 1 tbsp. of the breadcrumb mixture and a slice of fresh mozzarella cheese. Top with another piece of grilled eggplant, more sauce, more breadcrumbs, another slice of fresh mozzarella and another piece of grilled eggplant, to complete the stack. Continue making stacks until you have used all of the grilled eggplant slices.

Place a sheet of aluminum foil on the grill and arrange the stacks on top.Close the grill and cook the Eggplant Parmesan until the cheese melts, about 5 minutes. To serve, garnish with fresh basil leaves.

Recipe from Twin Eagles.

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