Garlic Parmesan Grilled Eggplant

Garlic Parmesan Grilled Eggplant is a savory and satisfying side dish (or meatless main!) that highlights the natural flavors of eggplant with a bold combination of garlic, herbs, and freshly grated Parmesan. Grilled until tender and slightly charred, this easy dish is perfect for summer barbecues, weeknight dinners, or healthy meal prep.

Why You’ll Love This Recipe

• Easy to prepare with just a few ingredients
• Healthy and low-carb, yet rich in flavor
• Perfectly pairs with grilled meats, pasta, or as a vegetarian main
• Char-grilled texture with cheesy, garlicky goodness
• Customizable with herbs or sauces of your choice

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggplants (2 medium), sliced into ½-inch rounds
• Olive oil
• Fresh garlic, minced
• Salt and black pepper
• Italian seasoning (optional)
• Freshly grated Parmesan cheese
• Fresh parsley or basil, chopped (for garnish)

Directions

this recipe

1. Preheat grill or grill pan to medium-high heat.
2. Slice eggplants into ½-inch rounds and lay them out on paper towels. Sprinkle lightly with salt and let sit for 15–20 minutes to draw out moisture. Pat dry.
3. In a small bowl, mix olive oil with minced garlic and a pinch of Italian seasoning.
4. Brush eggplant slices on both sides with the garlic oil mixture.
5. Grill eggplant slices for 3–4 minutes per side, or until tender and grill marks appear.
6. While hot, sprinkle generously with Parmesan cheese.
7. Remove from grill and garnish with fresh herbs before serving.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes (includes draining time)
• Cook Time: 8–10 minutes
• Total Time: 25 minutes

Variations

• Add Mozzarella: Top with mozzarella and broil briefly for a melty twist.
• Balsamic Glaze: Drizzle with balsamic reduction before serving for extra flavor.
• Spicy Version: Add red pepper flakes to the garlic oil mixture.
• Breaded Option: Dip slices in breadcrumbs and grill or bake for more crunch.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days
• Reheating: Reheat on a skillet or in the oven at 350°F until warmed through
• Freezing: Not recommended, as eggplant can become mushy after thawing

FAQs

Do I need to peel the eggplant?

No, the skin softens during grilling and adds texture, but you can peel it if preferred.

Why salt the eggplant first?

Salting draws out bitterness and moisture, resulting in a better texture when grilled.

Can I bake instead of grill?

Yes, bake at 425°F for about 20–25 minutes, flipping halfway through.

Can I use Japanese or Chinese eggplant?

Yes, thinner varieties work well and cook even faster.

Is this dish keto-friendly?

Yes, it’s low in carbs and high in flavor.

Can I use garlic powder instead of fresh garlic?

Yes, though fresh garlic provides better flavor. Use ½ teaspoon garlic powder per clove.

What pairs well with this dish?

Serve with grilled chicken, pasta, couscous, or atop a salad.

Can I make this ahead?

Yes, grill the eggplant and refrigerate. Reheat before serving and add fresh herbs.

What kind of Parmesan should I use?

Freshly grated Parmesan works best for flavor and melting.

Is this recipe vegetarian?

Yes! Just ensure your Parmesan is a vegetarian-approved brand.

Conclusion

Garlic Parmesan Grilled Eggplant is a flavorful, healthy, and versatile dish that’s easy to make and incredibly satisfying. Whether served as a hearty side or light main, it’s a delicious way to enjoy the smoky, savory side of summer grilling—with a cheesy twist.

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