Grilled Eggplant Parmesan Recipe

Eggplant: A versatile vegetable that becomes tender and smoky when grilled.

Marinara sauce: A rich tomato-based sauce that adds depth and flavor to the dish.

Mozzarella cheese: Shredded cheese that melts beautifully, creating a gooey layer.

Parmesan cheese: Grated cheese that adds a sharp, salty flavor.

Olive oil: Used to brush the eggplant slices, helping them to grill perfectly.

Oregano: A dried herb that adds a hint of earthiness.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a touch of heat and complexity.

When grilling eggplant, ensure the slices are evenly cut to ½ inch thickness. This uniformity allows for consistent cooking and prevents some pieces from becoming too mushy while others remain undercooked. Additionally, brushing the slices with olive oil not only helps them to grill evenly but also enhances their natural flavor. For an extra depth of taste, consider adding a pinch of dried oregano to the olive oil before brushing it on the eggplant. This subtle infusion can elevate the overall flavor profile of the dish.

• eggplants - Substitute with zucchini: Zucchini has a similar texture and can be grilled in the same manner as eggplant, providing a comparable base for the dish.

• marinara sauce - Substitute with pesto sauce: Pesto offers a different but complementary flavor profile, adding a fresh and herby taste to the dish.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a slightly sharper flavor, which can add a new dimension to the dish.

• grated parmesan cheese - Substitute with pecorino romano cheese: Pecorino Romano is saltier and has a more robust flavor, making it a good alternative to Parmesan.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for grilling.

• dried oregano - Substitute with dried basil: Dried basil offers a sweet and slightly peppery flavor, which can complement the other ingredients well.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can provide a subtle heat without altering the overall taste significantly.

• Allow the grilled eggplant parmesan to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, transfer the eggplant parmesan to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
• If you plan to freeze the dish, use a freezer-safe container or wrap it tightly in aluminum foil followed by plastic wrap. This will help prevent freezer burn.
• Label the container with the date so you can keep track of its freshness.
• When ready to reheat, if frozen, thaw the eggplant parmesan in the refrigerator overnight.
• Preheat your oven to 350°F (175°C). Transfer the dish to an oven-safe baking dish if it’s not already in one.
• Cover the dish with aluminum foil to prevent the cheese from burning and bake for about 20-25 minutes, or until heated through.
• For a crispier top, remove the foil during the last 5 minutes of baking.
• If reheating from the refrigerator, you can also use a microwave. Place a portion on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
• Enjoy your grilled eggplant parmesan as if it were freshly made!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover grilled eggplant parmesan in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Heat for about 20-25 minutes, or until the cheese is melted and bubbly, and the eggplant is heated through.
  5. Remove the foil for the last 5 minutes if you want a crispy top.

• Microwave Method:

  1. Place a portion of the grilled eggplant parmesan on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue in 30-second increments until hot.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or water to the skillet to prevent sticking.
  3. Place the grilled eggplant parmesan in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until the eggplant is heated through and the cheese is melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the grilled eggplant parmesan in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, add a minute or two until the cheese is melted and the eggplant is hot.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the grilled eggplant parmesan on a toaster oven tray.
  3. Cover with aluminum foil to prevent the cheese from drying out.
  4. Heat for 15-20 minutes, or until the eggplant is heated through and the cheese is melted and bubbly.

• Grill: Used to cook the eggplant slices, giving them a smoky flavor and grill marks.

• Basting brush: Used to brush olive oil onto the eggplant slices.

• Tongs: Handy for flipping the eggplant slices on the grill.

• Baking dish: Used to layer the grilled eggplant, marinara sauce, and cheeses.

• Oven: Preheated to bake the layered eggplant parmesan until the cheese is melted and bubbly.

• Measuring cups: Used to measure out the marinara sauce, mozzarella cheese, and parmesan cheese.

• Measuring spoons: Used to measure the olive oil, dried oregano, salt, and black pepper.

• Knife: Used to slice the eggplants into ½ inch rounds.

• Cutting board: Provides a safe surface for slicing the eggplants.

• Spatula: Useful for spreading the marinara sauce evenly in the baking dish.

• Cooling rack: Allows the baked eggplant parmesan to cool slightly before serving.

Pre-slice the eggplant: Slice the eggplants in advance and store them in the fridge to save time on prep.

Use store-bought marinara: Opt for a quality marinara sauce from the store to cut down on cooking time.

Preheat the grill and oven: Preheat both the grill and oven simultaneously to streamline the cooking process.

Shred cheese ahead: Shred the mozzarella and parmesan cheese beforehand and store them in airtight containers.