Photo of Grilled Eggplant Parmesan by WW

Grilled Eggplant Parmesan

3
3
3
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
This fresher take on eggplant Parmesan cuts out the breading and amps up the flavour by cooking everything over coals. Thick eggplant slices are seasoned and grilled, then topped with mozzarella cheese, tomato slices, and grated Parmesan. The topped slices then grill until the cheese gets melty and bubbly and the tomato slices become tender and juicy. It’s a great way to satisfy cravings for eggplant Parm in a lighter way that also keeps your kitchen nice and cool.

Ingredients

Cooking spray

4 spray(s)

Eggplant(s)

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

Italian seasoning

1 tsp(s)

Kosher salt

¾ tsp(s)

Garlic powder

½ tsp(s)

Shredded part-skim mozzarella cheese

1 cup(s)

Fresh tomato(es)

2 medium, cut into 8 slices

Grated Parmesan cheese

¼ cup(s)

Fresh basil

¼ cup(s), thinly sliced

Instructions

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