This is a quick, healthy alternative to the heavy, breaded Eggplant Parmesean usually found on Italian restaurant menus. It’s vegetarian, Gluten Free and low in fat and calories. Even better, requires very little prep and minimal ingredients.
Serve atop quinoa as shown here or with rice or pasta. Also a great side dish to any meal. Mangia!
Grilled Eggplant Parmesean
Recipe Type: Meatless Dinner or side
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
Meatless, healthy alternative to traditional eggplant parm
Ingredients
- 2 large eggplants or 4 baby eggplants
- 1 cup your favorite marinara sauce
- 1 cup low fat mozzarella
- olive oil, salt, pepper, oregano, basil
Instructions
- Prepare grill and pre heat
- Wash eggplant and discard tops
- slice vertically and generously coat both sides with olive oil, salt and pepper to taste
- Grill each side of the eggplant for approx 10 min or until soft
- carefully spoon on marinara sauce
- sprinkle on cheese
- close grill and cook approx 5 min until cheese is melted
- garnish with basil & orgegano
- serve atop quinoa, pasta or rice
Stay tuned for a new Meatless Monday link up beginning in September co-hosted by Tina Muir
Susie @ SuzLyfe says
08/18/2014 at 6:54 amLove eggplant and eggplant parm variations! The key really is proper prep–otherwise, it gets all soggy.
Susie @ SuzLyfe recently posted…Get Back in the Kitchen #MIMM
Deborah Brooks says
08/18/2014 at 8:36 amexactly! This was really good prepared this way and you don’t miss the bread crumbs at all!
Tina Muir says
08/18/2014 at 8:01 amYay! Love this, and sounds wonderful! I have always wanted to give this a try! Excited for our future linkup 🙂
Tina Muir recently posted…Meatless Monday: How to Create the Perfect Grilled Flatbread
Deborah Brooks says
08/18/2014 at 8:36 amMe too! This was really easy and so good 🙂
Chaitali says
08/18/2014 at 10:06 amYum, this looks delicious! I love eggplant parmesan but it’s usually such a calorie bomb. Weight Watchers has a recipe I use which involves coating the eggplant slices in oats and baking them. It ends up pretty delicious as well.
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Deborah Brooks says
08/18/2014 at 10:12 amHaven’t tried coating with oats-interesting! Thanks for the tip
Lena says
08/18/2014 at 10:10 amSO super deliciously-looking! I have a ton of egg plants in my garden this year, could definitely use cooking ideas for those 🙂 Thanks for sharing!
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Deborah Brooks says
08/18/2014 at 10:12 amawesome hope you try it! On my list next spring is to start a garden of my own!
Lauren @ Lauren's Glass Slipper says
08/18/2014 at 10:12 amI’ve never tried eggplant before, but I’ve heard eggplant parm is just delicious!
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Deborah Brooks says
08/18/2014 at 12:00 pmwhat you’ve never had eggplant?! That’s crazy! You must try it immediately and report back to me 🙂
Salt says
08/18/2014 at 3:59 pmI need to get on board the eggplant train. I’ve never had it before and there are so many delicious sounding eggplant recipes popping up on blogs right now!
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Deborah Brooks says
08/18/2014 at 7:00 pmWhat?! Seriously?! You must try it and report back to me ASAP!
Mary Beth Jackson says
08/19/2014 at 5:36 amI love eggplant and this looks super easy! I am racking up some nice recipes with your meatless Monday posts! Thanks!
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Deborah Brooks says
08/19/2014 at 8:18 amWell I like to hear that! Maybe you will link up with one of your own some time.
Alex @ DelishKnowledge says
08/19/2014 at 4:31 pmI was just giving a giant basket of eggplant from my neighbors and I wasn’t sure what I was going to do with it yet until now! This looks perfect! making it for dinner tonight 🙂
Alex @ DelishKnowledge recently posted…Tropical Tempeh Kebobs
Deborah Brooks says
08/19/2014 at 9:18 pmAwesome let me know how it goes!
Nicole @ Fitful Focus says
08/21/2014 at 1:55 pmooooo this looks delicious! I wonder if I could make it in the oven.
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Deborah Brooks says
08/21/2014 at 3:53 pmYou could definitely make it in the oven you just wouldn’t have the grill marks. Hope you give it a try