Garlic Parmesan Grilled Eggplant

The sizzling sound of eggplant on the grill is nothing short of a culinary delight. This Garlic Parmesan Grilled Eggplant recipe takes just under 30 minutes and perfectly marries the earthy flavors of eggplant with the savory goodness of garlic and parmesan. The combination of grilling and the right seasoning creates a beautifully caramelized exterior while keeping the insides tender and flavorful.

This recipe is ideal for vegetarians, grill lovers, or anyone looking to add a delicious side dish to their summer cookouts. It’s perfect for a weekend barbecue or even as a simple, health-conscious dinner side. Plus, you can make it ahead of time and store it in the fridge for up to four days.

Why You’ll Love This Recipe

• The grilling process enhances the natural sweetness of the eggplant.
• Garlic and parmesan create a rich, savory flavor profile.
• It’s a quick and easy dish that needs minimal prep.
• This side dish pairs well with a variety of main courses.

What You’ll Need

Gather these ingredients to create your Garlic Parmesan Grilled Eggplant masterpiece.

For the Eggplant

• 2 eggplants, washed and sliced into 1/4 inch thick slices
• 1 tbsp Himalayan salt (for removing water content from the eggplant)

For the Marinade

• 1/4 cup olive oil, extra virgin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp oregano
• 2 tbsp parmesan, freshly grated

Consider using coarse sea salt for better flavor.

Substitutions & Swaps

• Olive oil: can use any cooking oil
• Parmesan: substitute with nutritional yeast for vegan
• Himalayan salt: regular salt works too
• Oregano: try Italian seasoning as an alternative

How to Make It

Start grilling these eggplants in just a few easy steps.

Wash and Slice

Wash eggplant and cut into 1/4 inch thick slices. Lay on paper towels and sprinkle with Himalayan salt. Let sit for 15 minutes to extract water content.

Preheat Grill

Preheat a BBQ or grill on medium heat. Dust off salt from the eggplant slices.

Combine Ingredients

In a large bowl, combine olive oil, salt, pepper, garlic powder, oregano, and parmesan.

Coat Eggplant

Dip the eggplant slices into the garlic and parmesan blend, coating evenly on each side.

Grill Eggplant

Transfer the coated eggplant slices to the grill and grill for 5-6 minutes per side or until browned nicely.

How to Store It

Fridge: store for up to 4 days in an airtight container.
Freezer: no, as eggplant texture changes.
Reheat: in a skillet over medium heat for about 3-4 minutes.

Tips for Best Results

• Ensure the grill is at the right temperature for perfect grilling.
• Don’t skip the salting step; it draws out bitterness.
• Use freshly grated parmesan for creamier flavor.
• Monitor closely to prevent burning on the grill.

Serving Suggestions

• Serve alongside grilled chicken or steak for a hearty meal.
• Pair with a fresh salad for a light lunch.
• Great for summer picnics or as an appetizer at gatherings.