Best 5 Grilled Eggplant Chicken Parmesan Recipes
Indulge in the delightful fusion of flavors with grilled eggplant chicken parmesan, a culinary masterpiece that combines the smoky richness of grilled eggplant with the classic allure of chicken parmesan. Experience a symphony of textures and tastes as tender chicken breasts, marinated in a zesty blend of herbs and spices, are grilled to perfection, while succulent eggplant slices, brushed with aromatic olive oil and kissed by the grill's heat, add a smoky depth to each bite. These grilled gems are then lovingly layered with melted mozzarella cheese, savory marinara sauce, and a sprinkling of freshly grated Parmesan cheese, creating a symphony of flavors that will tantalize your taste buds. Accompany this delectable dish with a side of spaghetti or your favorite pasta, and immerse yourself in the culinary bliss of grilled eggplant chicken parmesan.
Let's cook with our recipes!
GRILLED EGGPLANT PARMESAN
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
- Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
- Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!
GRILLED EGGPLANT CHICKEN PARMESAN
Steps:
- Preheat the oven to 375 degrees F. Line a 9-by-13-inch baking dish with parchment.
- Heat a grill pan over medium-high heat. Sprinkle the eggplant with some of the salt and pepper.
- Combine the olive oil and balsamic vinegar in a small bowl and brush half of the mixture on one side of the eggplant.
- Working in batches if necessary, arrange the eggplant brushed-side down in a single layer and cook until you get nice grill marks on the bottom, about 2 minutes. During this time, brush the top of the eggplant with the remaining vinegar mixture. Flip and repeat the grilling on the other side, about 2 minutes. Set aside.
- Arrange 2 of the eggplant slices in the prepared baking dish. Top with 1/4 each of the tomatoes and oregano; season with some of the salt and pepper. Top with 1 of the chicken breasts, then sprinkle with 1/4 each of the mozzarella and Parmesan. Repeat these layers, ending with the Parmesan.
- Bake until the cheese is browned and the chicken is cooked through, 20 to 30 minutes. Let stand for 5 minutes before serving.
GRILLED-EGGPLANT PARMESAN
Our light, summery take on classic eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots are turned into a quick sauce, then spooned over charred eggplant and gooey mozzarella for a memorable dinner.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a bowl; season with salt and pepper.
- Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
- Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.
GRILLED EGGPLANT PARMESAN
Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
- Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
- Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
- Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 13.6 g, Cholesterol 38 mg, Fat 21.9 g, Fiber 4.8 g, Protein 16.6 g, SaturatedFat 7.8 g, Sodium 680.9 mg, Sugar 3.9 g
GRILLED EGGPLANT PARMESAN
Round out this meatless - but hearty - main course with a big spoonful of deli pasta salad on a bed of arugula, and end with purchased tiramisù topped with berries.
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
- Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.
Tips:
- To ensure the eggplant slices are tender and not bitter, salt them and let them rest for 30 minutes before patting them dry and cooking them. This process will draw out the excess moisture and prevent the eggplant from becoming soggy.
- Use a good quality marinara sauce for the best flavor. You can either make your own or use a store-bought brand that you enjoy.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers. Just be sure to toast them in a pan with some butter or olive oil before using them to give them a crispy texture.
- Don't overcrowd the pan when cooking the eggplant slices. This will prevent them from cooking evenly and becoming soggy.
- Cook the eggplant slices until they are golden brown and tender. This will ensure that they are cooked through and have a nice caramelized flavor.
- Serve the eggplant parmesan immediately with your favorite sides, such as pasta, rice, or salad.
Conclusion:
Grilled Eggplant Chicken Parmesan is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender eggplant, flavorful chicken, and melted cheese is sure to please everyone at the table. With a few simple tips, you can make this dish at home that tastes just as good as your favorite restaurant.
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