Grilled Eggplant Parmesan

I love Eggplant Parmesan, but it’s often a heavily breaded and heavily sauced meal generally reserved for the winter months. But with a few minor changes, it transforms into a delightfully lighter, but still delicious sandwich. What’s not to love?

Sam the Cooking Guy

Grilled Eggplant Parmesan

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: Makes 4 sandwiches

Grilled Eggplant Parmesan


1 large globe eggplant

2-3 large tomatoes

8 slices mozzarella cheese

4 crusty Italian rolls, split in half

1/3 cup mayonnaise

2 large garlic cloves, minced

6 large basil leaves, finally chopped

Olive oil

Kosher salt

Fresh Ground Pepper


  1. Heat grill to medium.
  2. Cut eggplant and tomatoes into eight 1/4 inch slices of each. Brush both with olive oil, season with salt & pepper, and put eggplant on the grill. Grill until soft and marked with grill lines.
  3. While they cook combine mayo, minced garlic and basil – mix well and set aside.
  4. Add tomatoes and buns to grill and cook until also marked on both sides.
  5. Build the sandwich: Bottom bun, some of the garlic/basil mayo, 2 slices of eggplant, 2 slices of tomato and top bun.
  6. Slice in half and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

The following two tabs change content below.

Sam Zien

is host of the TV show Sam the Cooking Guy, author of 3 cookbooks and a frequent guest in the Today Show kitchen. He’s also and proud of his “big in taste but small in effort” cooking style — “food that anyone can make,” he likes to say.

Latest posts by Sam Zien (see all)

Leave a Comment

Previous post:

Next post: