Grilled Eggplant Parmesan

4.8 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 227.6
  • Total Fat: 7.8 g
  • Cholesterol: 18.0 mg
  • Sodium: 694.9 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 9.6 g
  • Protein: 15.1 g

View full nutritional breakdown of Grilled Eggplant Parmesan calories by ingredient

Number of Servings: 2


    1 eggplant
    olive oil spray
    400 grams crushed tomato
    2 teaspoons Emeril's Italian Seasoning + additional sprinkle
    4 basil leaves
    1/2 cup shredded parmesan + 2 tablespoons


Cut eggplant in four slices, lengthwise. Spray with olive oil and sprinkle with Italian Seasoning. Grill on George Foreman or charcoal grill.

Combine crushed tomato, 2 teaspoons Italian Seasoning and 2 tablespoons of parmesan.

Place two slices of eggplant in baking dish sprayed with cooking spray. Spread 1/4 of tomato mixture on each slice. Layer two basil leaves on each slice then 1/8 cup of parmesan. Place the remaining two slices of eggplant on top. Spread the remaining tomato mixture on top and cover with remaining parmesan.

Cover with foil. Bake at 350 for 20 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user LORABENEDETTI.

Member Ratings For This Recipe

  • no profile photo

    Great recipe! Right size (for 2), simple, uses fresh tomatoes instead of canned sauce, and delicious. With my oven, it needed 30 min for the Parmesan to melt. Next time, I will peel my home grown eggplants (purple globe), and remove the foil for the last 10-15 min to help melt/brown the cheese. - 9/5/13

  • no profile photo

    Eggplant is my favorite vegetable! - 2/26/09