Grilled Eggplant Parm

Traditional eggplant parmesan can be heavy, but this version is lightened up for summer by losing the fried breading while keeping lots of flavor from grilling.

Serves: 8Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 2 medium eggplants, cut into ½” slices
  • 1 cup Private Selection™ Tomato Bruschetta
  • 16 ounces fresh mozzarella cheese, sliced


  • Heat grill to medium heat.
  • In a small bowl combine oil, salt, garlic and pepper. Brush eggplant slices with oil mixture.
  • Grill eggplant for 5-7 minutes until nicely marked. Flip and top each slice with about 1 teaspoon tomato bruschetta and a slice of mozzarella.
  • Close grill lid and cook another 4-5 minutes, until eggplant is tender and cheese is melted. Refrigerate leftovers.