Grilled Eggplant Parmesan

5 from 68 votes

Low-Carb Grilled Eggplant Parmesan made with tomatoes and Parmesan cheese. Delicious yummy bites that you can add on top of salad or pasta.

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This is eggplant Parmesan with a lighter take because it’s grilled instead of baked, and made without the traditional breading. It’s low carb, easy-to-prepare and makes a delicious summertime appetizer or main meal served with spaghetti.

Grilled eggplant parmesan topped with grilled tomatoes, mozzarella cheese and parmesan breadcrumbs
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  • Eggplant: Trim the eggplant and slice it into similar sized rounds. Try to use a medium or large eggplant for more surface area.
  • Tomato: Sliced tomatoes top the eggplant rounds. Use vine ripened for the best flavor.
  • Mozzarella: This creamy cheese has a low melting point so it gets nice and stringy. Use a large mozzarella ball and cut it into slices to top the eggplant and tomato.
  • Panko breadcrumbs: For a really crispy texture. Use whole wheat or plain, or gluten-free if you have an intolerance. You can use plain breadcrumbs instead, but they won’t be as crispy.
  • Parmesan: Use freshly grated parmesan for the best flavor and texture, rather than pre-grated.
  • Garlic: Grate the garlic cloves for the strongest flavor and use fresh for the best taste.
  • Oil: Use olive oil for a nice rounded flavor for cooking and seasoning. You can use other high heat oils like vegetable or canola in a pinch.
Ingredients to make the recipe

how to make grilled eggplant parmesan

toast the breadcrumbs

Toast the panko in a skillet in a little oil until golden brown. Take off of the heat and toss them with grated parmesan and some salt and pepper.

Pan with olive oil and breadcrumbs getting toasted

grill the eggplant

  1. Place the eggplant rounds into a hot grill pan.
  2. Grill on both sides until browned.
  3. Grill the tomatoes on each side.
  4. Top the eggplant with the tomato and top with mozzarella and cook until melted. Top with the panko breadcrumbs and a little fresh basil. And you’ve got eggplant parmesan!
4 image collage to show how to make the recipe in a grill pan

Tips for grilling eggplant parm

  1. Cut the eggplant and tomatoes into evenly sized rounds. The eggplant should be around half an inch in thickness to ensure that it cooks through in the grill pan.
  2. Make it in a skillet. If you don’t have a grill pan, you can also make this grilled eggplant parmesan in a regular skillet. You just won’t get the grill marks, but it will till taste delicious!
  3. Cover the pan with a lid when you add the mozzarella. The steam that collects in the pan will melt the cheese so it’s nice and gooey. Use a glass lid if you can so that you can see when it has melted and is ready to serve.
  4. Toast the panko breadcrumbs. This gets them nice and crispy and they are easy to top the mozzarella just when you are ready to serve.

Frequently Asked Questions

Can you make it ahead of time?

These eggplant parmesan stacks are best served as soon as you’ve made them as the eggplant and tomato can get a bit soggy if you make them too far ahead of time. Luckily though, they are quick to prep and cook so they are perfect for an easy weeknight meal.

Is it low carb?

Yes! This is one delicious low carb dinner recipe. Each serving is around 9g carbs and it’s a great recipe if you are following a keto lifestyle. They are also low calories and you get lots of health benefits from the eggplant and tomato.

What do you serve it with?

This grilled eggplant parmesan is great to serve on a bed of pasta, or you can keep it low carb by serving with zoodles or even cauliflower rice. Easy to pair with all of your favorite potato and veggie side dishes too.

3 slices of eggplant parmesan on top of spaghetti

This grilled eggplant parmesan recipe is a great lighter alternative and it’s perfect for easy weeknight meals. The stacks look so pretty on the plate and it’s ready to serve in less than 30 minutes. Perfect!

For more eggplant recipes:

If you try this healthy-ish feel good Grilled Eggplant Parmesan recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Grilled Eggplant Parmesan

Low-Carb Grilled Eggplant Parmesan made with tomatoes and Parmesan cheese. Delicious yummy bites that you can add on top of salad or pasta.
5 from 68 votes
Servings 4 servings
Course Appetizer
Calories 477
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • ½ cup olive oil plus 1 tablespoon divided
  • 3 large cloves garlic grated
  • ¼ cup panko bread crumbs
  • 2 tablespoons grated parmesan
  • 1 medium eggplant end trimmed and sliced into ½ inch circular planks
  • 2 medium tomatoes cut into ½ inch slices
  • 8 ounces fresh mozzarella cut into ¼ inch slices
  • Kosher salt to taste
  • freshly cracked black pepper to taste
  • 2 tablespoons chopped fresh basil


  • Make the breadcrumbs. Heat 1 tablespoon oil in a small skillet over medium heat. Add breadcrumbs and cook until golden, 5 minutes. Fold in the grated parmesan cheese and season with salt and pepper and set aside.
  • In a small bowl, mix ½ cup olive oil plus garlic. Brush half the garlic oil on both sides of the eggplant and season with salt and black pepper. Use the other half of the oil to brush the tomato slices on both sides.
  • Heat a grill or grill pan over medium high heat. Lay eggplant down and cook until browned and slightly softened, 5 minutes on both sides. Remove to a plate.
  • Lay tomato slices down and char slightly, 3 minutes. Transfer each tomato on top of a grilled eggplant round and return the stack to the grill. Top with a slice of cheese and cover. Cook until cheese is melted, 2 minutes.
  • Transfer to a serving platter and top with toasted breadcrumbs, basil, salt and pepper. Serve immediately.


Storage: Store any leftovers in an airtight container for up to 3 days. Reheat in a toaster oven, oven or grill pan to keep it firm and crisp.


Calories: 477kcal, Carbohydrates: 14g, Protein: 16g, Fat: 41g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 24g, Cholesterol: 47mg, Sodium: 433mg, Potassium: 475mg, Fiber: 4g, Sugar: 7g, Vitamin A: 996IU, Vitamin C: 12mg, Calcium: 338mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Italian
Course: Appetizer

Rate and comment

Recipe Rating


  1. This looks good. However, there is no way it is 83 calories per serving. The 2 oz. of mozzarella per person is 180 calories.

    1. You’re so right! I am sorry for the confusion, it’s about 477 calories per serving. The nutrition is calculated using software and every once and a while it doesn’t pick up all the ingredients and this was one of those cases. Again, I apologize and hope you make it!

  2. SO GOOD (in yumna’s voice!) seriously those were bomb. I added some marinara sauce and zucchini pasta and it was delicious. Thank you so much!!

    1. Love, love, love eggplant! Excellent recipe. Made a small recipe for one to two people. Turned out great! Then I used the leftover eggplant, etc for ratatouille. Also, made it with pasta, with a dry red wine…outstanding.