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Grilled Eggplant Parmesan, Gluten Free

Grilling brings out the eggplant's flavor, and cuts the fat!
Prep Time15 mins
Cook Time50 mins
Resting time30 mins
Total Time1 hr 5 mins
Course: Main Dish
Cuisine: Italian
Keyword: eggplant
Servings: 4
Calories: 408kcal
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
  • ¾ c. grated Parmesan cheese
  • Oregano


  • Spray or coat the bottom of a baking dish with oil.
  • Slice eggplant into coins, about 3/4 inch thick. Grill over medium heat, turning over occasionally to prevent scorching. This takes about 10 minutes.
  • 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.
  • 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.
  • Bake at 350°F for 30-45 minutes, or until cheese begins to turn golden and bubble.
  • Remove pan from oven and let cool for about 10 minutes before serving.