Crispy Grilled Eggplant Parmesan Stacks with Fresh Basil
A quick and easy grilled eggplant Parmesan recipe featuring crispy breaded eggplant slices layered with melty mozzarella, tangy marinara, and fresh basil for a light yet indulgent summer meal.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 1 large globe eggplant, sliced into ½-inch thick rounds
- Salt, for drawing out moisture
- ¼ cup olive oil, plus extra for brushing the grill (extra virgin preferred)
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese, plus extra for garnish
- 1 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 2 large eggs, beaten
- 8 ounces mozzarella cheese, sliced or shredded
- 1 cup marinara sauce, homemade or store-bought
- A handful of fresh basil leaves, for layering and garnish
- Optional: red pepper flakes for heat or vegan cheese as a dairy-free substitute
Instructions
- Lay the sliced eggplant on a wire rack or paper towels and sprinkle both sides lightly with salt. Let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
- In one shallow bowl, beat the eggs until smooth. In another bowl, combine Italian-style breadcrumbs, grated Parmesan, garlic powder, and black pepper.
- Dip each eggplant slice into the beaten eggs, letting excess drip off, then press firmly into the breadcrumb mixture to coat evenly. Place breaded slices on a clean plate or rack.
- Preheat grill to medium-high heat (around 375°F). Lightly oil the grill grates with olive oil using a basting brush to prevent sticking.
- Grill the breaded eggplant slices for 4-5 minutes per side until golden brown with grill marks and tender inside. Flip carefully with tongs.
- Assemble stacks on a serving plate by layering one grilled eggplant slice, a spoonful of marinara sauce, mozzarella cheese, and a fresh basil leaf. Repeat layers 2-3 times, finishing with Parmesan and basil garnish.
- Optional: For extra melty cheese, place stacks under a broiler for 1-2 minutes or cover loosely with foil for a few minutes to soften the cheese.
Notes
Salting the eggplant slices for 20 minutes and patting dry is essential to avoid sogginess and bitterness. Press breadcrumbs firmly onto slices for a thick, crispy crust. Watch grill temperature to prevent burning breadcrumbs. If grill flares up, use a spray bottle of water to control flames. For a gluten-free version, substitute breadcrumbs with almond flour or gluten-free panko. Cheese can be swapped with vegan alternatives for dairy-free diets.
Nutrition
- Serving Size: 1 stack (approximate
- Calories: 325
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 5
- Protein: 14
Keywords: eggplant Parmesan, grilled eggplant, crispy eggplant, fresh basil, summer recipe, easy dinner, vegetarian, Italian recipe