Photo of Grilled Eggplant Parmesan by WW

Grilled Eggplant Parmesan

Total Time
25 min
10 min
15 min
This eggplant Parm takes the classic Italian dish and brings it closer to its garden roots. For a fresher take, we skipped the fried breading and grilled the star ingredient for smoky flavour. The melted cheeses are still here, but slabs of juicy fresh tomato stand in for marinara sauce. To complete the theme, torn fresh basil tops it all off.


Cooking spray

4 spray(s)


2 medium, (about 1 lb each), trimmed, each cut lengthwise into 4 thick slices

Italian seasoning

1 tsp(s)

Table salt

¾ tsp(s)

Garlic powder

½ tsp(s)

Shredded part-skim mozzarella cheese

1 cup(s)


2 medium, cut into 8 slices

Grated Parmesan cheese

¼ cup(s)

Fresh basil

¼ cup(s), torn


  1. Coat an outdoor grill rack with cooking spray. Preheat the grill to medium-high. Arrange the eggplant slices in a single layer on a sheet pan. Sprinkle the tops of the eggplant slices with the Italian seasoning, salt, and garlic powder.
  2. Arrange the eggplant, seasoned-side down, on the grill rack. Close the grill lid and cook for 5 minutes. Turn the slices over. Top with the mozzarella, tomato slices, and Parmesan. Close the grill lid and cook until the cheeses melt and the eggplant is tender, 6 to 8 minutes. Arrange the eggplant slices on a platter. Garnish with the basil.
  3. Serving size: 2 topped eggplant slices