Grilled Eggplant Parmesan in Pan

Dinner

Grilled Eggplant Parmesan

4 Servings

Prep time: 50 minutes | Total time: 1 hour 20 minutes

Diet Style

GF
LC
V

Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting Board
  • Brush
  • 2 Baking Sheets or Colander
  • Paper Towels
  • 9x9 or 8x10 Baking Dish
  • Grill or Grill Pan

Ingredients

  • 2–3 large eggplants, sliced into ½-inch thick rounds
  • ½ cup extra virgin olive oil for brushing
  • Kosher salt and pepper to taste
  • (1) 15 oz. can crushed tomatoes, low sodium and no sugar added
  • 4–5 slices provolone cheese
  • ½ cup shredded parmesan cheese
  • Fresh chopped basil for garnish

Directions

  1. Prep work station

    Line a large baking sheet or cutting board with paper towels.

  2. Season and arrange

    Season eggplant slices all over with salt, and place on a baking sheet or cutting board in a single layer. Top with another layer of paper towels and continue to layer as needed.

  3. Preheat grill

    Preheat grill or grill pan to medium heat.

  4. Let eggplant sit

    Let sit for 20–30 minutes to release excess moisture. Pat dry.

  5. Grill eggplant

    Brush eggplant on both sides with olive oil and grill for approximately 4–5 minutes per side, until slightly golden and tender. Be careful not to overcook as the eggplant will fall apart.

  6. Assemble

    Using either a 9x9 or 8x10 baking dish, spread 2–3 tablespoons of the tomatoes or sauce in a thin layer on the bottom of the dish. Top the sauce with a light sprinkle of parmesan and a layer of eggplant. (Don’t worry if the eggplant overlaps a little.) Repeat with remaining tomatoes/sauce, parmesan, and eggplant until you have used up all your eggplant. Then add the remaining tomatoes/sauce. Top with provolone.

  7. Bake for 30 minutes

    Bake at 375º for about 30 minutes until sauce is bubbly and cheese is melted and begins to brown.

  8. Remove and garnish

    Remove from oven, garnish with basil, and serve hot.

Chef Gary in YMCA chef uniform

Chef's Note:

Eggplant (brushed with oil) can be roasted on a foil-lined large baking sheet in the middle of a 450° oven, turning over once, for about 20 minutes. It may seem time-consuming, but salting and draining the eggplant cuts down on its bitterness, as well as extracts moisture that can give it a less-than-desirable texture. If it’s more convenient, you can place the eggplant in a colander in the sink. Remove and pat dry with paper towels after 30 minutes. This dish can be made a day in advance and stored in the refrigerator prior to baking.

Nutrition Info

Per Each Serving

  • Calories

    546

  • Fat

    42g

  • Saturated Fat

    12g

  • Protein

    20g

  • Total Carbs

    26g

  • Fiber

    12g

  • Sugar

    14g

  • Sodium

    937mg

  • Cholestrol

    37mg