Photo of grilled eggplant Parmesan

Grilled Eggplant Parmesan, Gluten Free

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I love fried foods, but hate frying. Mostly, because of the mess. Fried foods are not so healthy, either. So, last night, I decided to grill some eggplant slices and then prep them like a Parmesan casserole.  It was amazing! Time to share.

Grilled Eggplant

Let the eggplant rest and absorb olive oil after grilling. It will be easier to assemble, and the flavor will shine.

Photo of grilled eggplant
Grilled eggplant

When rest time is over, you’ll add the sauce, cheeses, and oregano.

Photo of layered sauce and cheese atop eggplant
Layer sauce and cheese atop eggplant.

For a meatless meal, add a green salad and crusty bread. Yum.

Photo of eggplant and side salad
Eggplant and side salad

That’s it! So good, satisfying, meatless and gluten-free. Hooray!

Grilled Eggplant Parmesan, Gluten Free
Prep Time
15 mins
Cook Time
50 mins
Resting time
30 mins
Total Time
1 hr 5 mins

Grilling brings out the eggplant's flavor, and cuts the fat!

Course: Main Dish
Cuisine: Italian
Keyword: eggplant
Servings: 4
Calories: 408 kcal
Author: A. JoAnn
  • Spray oil
  • 1 medium eggplant
  • 4 tbsp Olive oil to drizzle
  • 1 24 oz. jar marinara sauce
  • 8 oz. fresh mozzarella sliced
  • 3/4 c. grated Parmesan cheese
  • Oregano
  1. Spray or coat the bottom of a baking dish with oil.
  2. Slice eggplant into coins, about 3/4 inch thick. Grill over medium heat, turning over occasionally to prevent scorching. This takes about 10 minutes.
  3. Remove the eggplant to the baking pan and drizzle evenly with olive oil. Allow the eggplant to sit and absorb the oil, about 15 minutes.
  4. Cover the eggplant slices with marinara sauce. Sprinkle half of the Parmesan over the sauce. Layer the mozzarella on top of the sauce, then finish with the remaining Parmesan. Liberally sprinkle with oregano.
  5. Bake at 350°F for 30-45 minutes, or until cheese begins to turn golden and bubble.
  6. Remove pan from oven and let cool for about 10 minutes before serving.


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4 comments on “Grilled Eggplant Parmesan, Gluten Free”
  1. A. JoAnn says:

    Thank you! I like that adding the olive oil after grilling allows me to control how much is absorbed.

  2. Grilled eggplant tastes so much better in my opinion. Frying it , eggplant is a sponge and sucks every bit of oil on the pan. It renders it way too heavy fried. Eggplant is a great substitute for meat. Great recipe. ??

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