Juicy rounds of golden eggplant, kissed by the smoky char of the grill, all tangled up with garlicky olive oil and a lacy blanket of Parmesan—welcome to the irresistible world of Garlic Parmesan Grilled Eggplant. This dish manages to be both incredibly elegant and delightfully rustic, with just a handful of everyday ingredients delivering a punch of flavor and texture in every bite. Whether you’re grilling for a crowd or whipping up a simple weeknight veggie side, this recipe transforms humble eggplants into a savory star your table—and your heart—won’t forget!
Ingredients You’ll Need
Let’s keep things delightfully simple and let each ingredient shine in the Garlic Parmesan Grilled Eggplant. Everything on this list has its own role—adding flavor, color, or just the perfect bite—tying together a side dish you’ll want to make all summer long.
- Eggplants: Choose two firm, glossy medium-sized eggplants for the best texture and most satisfying “meaty” mouthfeel.
- Olive oil: This not only helps the slices caramelize on the grill but also infuses them with rich, fruity flavor.
- Garlic: Four cloves, minced, bring that unmistakable aroma and depth that makes this dish truly craveable.
- Salt: Just a half teaspoon is enough to bring all the savory flavors into focus and keep the eggplant tasting like eggplant.
- Black pepper: A pinch wakes everything up with just a little warmth—no need to overpower!
- Parmesan cheese: Freshly grated is key; it melts beautifully over the hot slices, giving you those golden savory bits in every bite.
- Fresh parsley: Chopped and sprinkled on top, parsley brightens up the plate and adds a fresh, vibrant finish.
- Lemon wedges (optional): Just a squeeze at the end brings out the best in all the flavors—try it and taste the difference!
How to Make Garlic Parmesan Grilled Eggplant
Step 1: Prep the Eggplant
Slice your eggplants into uniform 1/2-inch rounds and lay them out on a tray. This thickness is just right—thick enough to stay juicy on the grill, thin enough to cook through quickly. If you have the time, you can sprinkle the rounds lightly with salt and let them sit for 15 minutes to draw out any bitterness, then give them a quick rinse and pat dry. Either way, fresh eggplant is sturdy enough for grilling and will soak up all our flavors beautifully.
Step 2: Brush and Season
Grab a brush, if you have one, and generously coat both sides of each slice with olive oil. Don’t be shy here—this ensures your Garlic Parmesan Grilled Eggplant gets those irresistible charred edges and a soft, tender center. Sprinkle with salt and pepper. In a small bowl, combine the minced garlic with a splash more olive oil, which will help it stick to the slices and infuse the eggplant even more.
Step 3: Grill the Eggplant
Heat your grill to medium-high (or preheat a stovetop grill pan if that’s what you have). Lay the eggplant rounds onto the grates. Grill them for about 4-5 minutes on each side, turning only when you see those gorgeous grill marks and notice the slices softening. The aroma of garlicky olive oil sizzling on the grill is your cue that something wonderful is happening.
Step 4: Add the Parmesan
With just a minute left on the second side, scatter the freshly grated Parmesan evenly over the hot eggplant. Close the grill lid if you can, and let that cheese melt just enough to turn golden at the edges. This is where the Garlic Parmesan Grilled Eggplant really comes to life—the cheese turns nutty and toasty as it mingles with the pillowy, smoky vegetables.
Step 5: Finish and Serve
Use a spatula to carefully lift the slices onto your serving platter. Sprinkle chopped fresh parsley over the top, and if you want, add a few lemon wedges on the side. A quick squeeze of lemon juice at the table is pure magic—it lifts all the flavors and brings an extra bit of brightness to your Garlic Parmesan Grilled Eggplant.
How to Serve Garlic Parmesan Grilled Eggplant
Garnishes
This eggplant is already beautiful but a sprinkling of extra chopped parsley or a dusting of freshly grated Parmesan at the end can make it even more inviting. For a bit of heat and color, scatter a few chili flakes over the top, or add a drizzle of good olive oil for extra shine and richness. And don’t forget the lemon wedges—just a little citrus goes a long way here!
Side Dishes
Garlic Parmesan Grilled Eggplant fits right in with all your summer favorites. Serve it alongside simple grilled chicken or fish, or pile it next to fresh salads loaded with tomatoes, mozzarella, and basil. If you’re putting together a vegetarian feast, try pairing it with herbed quinoa or orzo, or a platter of roasted chickpeas and fresh greens.
Creative Ways to Present
For a fun twist, try stacking the eggplant rounds with layers of sliced tomato and mozzarella—think of it like a grilled eggplant Caprese. Or, chop up the grilled slices and toss them into pasta or grain bowls for an easy lunch. The Garlic Parmesan Grilled Eggplant even makes a satisfying sandwich filler with soft ciabatta, some arugula, and a swipe of garlic aioli.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, let them cool to room temperature and store them in an airtight container in the fridge. They’ll keep their lovely texture and flavor for up to three days. Layering parchment between the slices can help keep them from sticking together.
Freezing
While freshly grilled eggplant is definitely best, you can freeze Garlic Parmesan Grilled Eggplant if you want to save a batch for later. Arrange the cooled slices in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll last up to two months, though the texture will be softer after thawing.
Reheating
To reheat, place the eggplant slices on a baking sheet in a 350°F oven until warmed through, about 10 minutes. You can also use a skillet on medium heat, which will help keep the edges a bit crisp. If you’re in a hurry, even a quick zap in the microwave does the trick—just know the Parmesan may get a tad chewy.
FAQs
Can I use another type Side Dish
Absolutely! While Parmesan creates that signature salty-savory crust on Garlic Parmesan Grilled Eggplant, you can swap in pecorino, asiago, or even crumbled goat cheese for a different but delicious twist.
How do I keep eggplant from turning mushy on the grill?
The key is to slice it no thinner than 1/2 inch and not to overcook—the rounds should be tender but still hold their shape. Using olive oil helps develop a nice char and prevents sticking, which gives the eggplant more structure.
Can I make Garlic Parmesan Grilled Eggplant without an outdoor grill?
Yes! A stovetop grill pan or even a well-oiled cast iron skillet works perfectly. Broiling is another great alternative, just watch closely to avoid burning the garlic and cheese.
Is it necessary to salt and drain the eggplant first?
Salting can help reduce bitterness in older or larger eggplants, but with most fresh market eggplants these days, you can usually skip this step (unless you have extra time or notice seeds).
What’s the best way to serve Garlic Parmesan Grilled Eggplant at a party?
Arrange the slices on a big platter, sprinkle with parsley and extra Parmesan, and provide lemon wedges on the side. They make a fantastic finger food—just add some toothpicks or small cocktail forks for easy serving!
Final Thoughts
I hope you feel inspired—and maybe a little hungry!—to add Garlic Parmesan Grilled Eggplant to your grilling lineup. It’s the kind of dish that transforms a handful of staple ingredients into something truly memorable. So go ahead, fire up the grill and treat yourself to the savory, zesty goodness of this summer classic. Enjoy every bite!
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Garlic Parmesan Grilled Eggplant Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Garlic Parmesan Grilled Eggplant recipe is a flavorful and easy-to-make dish that’s perfect for summer grilling. The eggplant slices are seasoned with garlic, olive oil, and Parmesan cheese, then grilled to perfection. A delightful vegetarian option for a side dish or main course.
Ingredients
Eggplant:
- 2 medium eggplants, sliced into 1/2-inch rounds
Seasoning:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches:
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Optional lemon wedges for serving
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat.
- Prepare Garlic Mixture: In a small bowl, combine the minced garlic and a bit of olive oil.
- Grill the Eggplant: Place the eggplant slices on the grill and cook for about 4-5 minutes per side until tender with grill marks.
- Finish and Serve: Remove from the grill, sprinkle with fresh parsley, and serve with lemon wedges if desired.
Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
In the last minute of grilling, sprinkle the grated Parmesan cheese evenly over the eggplant slices and allow it to melt slightly.
Notes
- For extra flavor, marinate the eggplant in olive oil and garlic for 30 minutes before grilling.
- Serve as a side dish, appetizer, or even as a vegetarian main course.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2-3 slices
- Calories: 150
- Sugar: 4g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 8mg
