Grilled Eggplant Parmigiana – 55-Minute Recipe
A lighter take on the classic Italian dish, featuring char‑grilled eggplant slices layered with mozzarella, Parmesan, and a sweet, slow‑reduced tomato sauce. The result is a vibrant, satisfying dinner that's perfect for warm evenings.
Recipe by Francesco Mattana· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
55 min estimated total time for 2 servings.
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Ingredients
- 1 eggplant
- 4 2/5 oz mozzarella
- 1 4/5 oz Parmesan
- 14 oz plum tomatoes
- 1 tbsp tomato puree
- 1 shallot
- 1 clove garlic
- 2 sprig basil
- to taste sea salt
- to taste black pepper
- 2 tbsp olive oil
Instructions
- 1Preheat the grill to medium‑high heat.
- 2Brush the eggplant slices with olive oil and season with sea salt and freshly ground black pepper.
- 3Grill the eggplant slices for 3–4 minutes per side, until tender and lightly charred; set aside.
- 4In a saucepan, heat a drizzle of olive oil over medium heat and sauté the diced shallot and minced garlic until translucent, about 2 minutes.
- 5Add the peeled plum tomatoes and the heaped tablespoon of tomato puree; stir to combine.
- 6Reduce the heat to low and simmer the sauce gently for 20–25 minutes, stirring occasionally, until it thickens and develops a sweet, rich flavor.
- 7Preheat the oven to 356°F (350°F).
- 8In a baking dish, spread a thin layer of the tomato sauce, then arrange a layer of grilled eggplant slices.
- 9Sprinkle the mozzarella and Parmesan evenly over the eggplant, then repeat the layering process, finishing with a generous topping of cheese.
- 10Bake the assembled Parmigiana for 15–20 minutes, or until the cheese is melted, bubbling, and golden brown.
- 11Remove the dish from the oven and let it rest for at least 15 minutes to allow the flavors to meld and the slices to set.
- 12Garnish with fresh basil sprigs and serve warm.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Season before grilling
Brush the eggplant slices with olive oil and season with sea salt and black pepper before placing them on the grill.
Simmer sauce low and slow
Reduce heat to low and simmer the tomato sauce for 20–25 minutes, stirring occasionally, until it thickens.
Rest after baking
Let the baked Parmigiana rest for at least 15 minutes before serving.
Preheat grill to medium‑high
Start by preheating the grill to medium‑high heat.
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Frequently asked questions
- How long does it take to make Grilled Eggplant Parmigiana?
- About 55 minutes in total: 20 minutes of prep and 35 minutes of cooking.
- How many servings does this Grilled Eggplant Parmigiana recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Grilled Eggplant Parmigiana recipe come from?
- It was shared by Francesco Mattana on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.