Grilled Eggplant Parmesan

July 29, 2014

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


  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Yield: Makes 4 sandwiches


  • 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.

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