Description
Sliced eggplant brushed with garlic‑olive oil and parmesan, then grilled to a golden, cheesy finish—a light and flavorful side or appetizer.
Ingredients
- 2 medium eggplants (about 1½–2 lb), sliced into ½–1‑inch rounds or planks
- ¼ cup extra‑virgin olive oil
- 2–3 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp dried oregano or Italian seasoning (optional)
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Prep eggplant: Slice into even rounds or planks and (optional) lightly salt and sit 10–15 min to draw out moisture, then pat dry.
- Mix garlic‑oil: Whisk olive oil, minced garlic, salt, pepper, and oregano.
- Coat: Brush or dip eggplant slices in garlic‑oil mixture, coating both sides.
- Preheat grill: Heat outdoor grill or grill pan to medium‑high.
- Grill first side: Place eggplant on grill, cook 3–5 min until browned and tender.
- Add cheese: Flip slices, top with Parmesan, close lid or cover pan briefly to melt cheese (approx. 3–5 min).
- Finish & serve: Remove from heat, garnish with chopped parsley/basil, serve immediately.
Notes
- For extra flavor, lightly toast panko breadcrumbs with Parmesan and sprinkle before closing the lid.
- Use salted eggplant rested beforehand to reduce bitterness and moisture.
- Works well with fresh mozzarella or marinara sauce for a grilled “parm”-style twist.
- If no outdoor grill, use a stovetop grill pan over medium‑high heat and cover when melting cheese.