Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}

If you ever thought that grilling vegetarian-style meant nothing more than floppy vegetables and meals that left you craving more, then think again (see Ten Vegetarian Recipes for the Grill). This grilled and healthy version of Eggplant Parmesan is nothing short of spectacular, in both presentation and flavor. The Italian-influenced herbs remind me of some of the best Eggplant Parmesan dishes I’ve eaten in restaurants and at friends’ tables, but the calorie and fat total rings in far less in this version.

I realize that the claim of “no breading or frying” isn’t always a selling point but, in this case, the clean flavors of the grilled eggplant and zucchini, along with the tomato sauce and basil, are more than satisfying. And, of course, there has to be a little cheese. Always a little cheese! In this case, it’s fresh mozzarella, melted over the eggplant rounds in the last few seconds of grilling.

As an aside, I am thinking of my mum today. It is her birthday and how I wish we lived closer so that I could give her a birthday hug. She shared her love of eggplant with me when I was young by always slipping me a bite of moussaka at her favorite Greek restaurant. I have a feeling she’d love this recipe. Perhaps I’ll put it on the menu during the our next visit. Happy Birthday, Mum! xoxo

The recipe:

Preheat the grill to medium heat.

Cut the eggplant into 1/2-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into 1/4/-inch slices (total 8 slices).

Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.

Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.

In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.

Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.

Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.

Serve immediately.

Other grilled eggplant recipes:

Cookin’ Canuck’s Grilled Summer Vegetable Salad

• Kalyn’s Kitchen’s Spicy Grilled Eggplant with Red Pepper, Parsley & Mint
• Bebe Love Okazu’s Grilled Japanese Eggplant with Ginger, Dried Bonito & Soy Sauce
• Veggie Belly’s Grilled Eggplant, Halloumi & Pesto Burgers
• Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
• From the kitchen of Cookin Canuck. www.cookincanuck.com
• Ingredients
• 1 (1 1/2 lb.) eggplant
• 1 large zucchini
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 oz. fresh mozzarella, thinly sliced
• 1 1/2 cups tomato sauce (your favorite kind)
• 10 large basil leaves

Instructions

Preheat the grill to medium heat.

Cut the eggplant into 1/2-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into 1/4/-inch slices (total 8 slices).

Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.

Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.

In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.

Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.

Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.

Serve immediately.

2.0

eggplant,

eggplant parmesan,

grilled,

MeatlessMonday,

mozzarella cheese,

recipe,

tomato sauce,

vegetarian,

zucchini