Barbecued Parmesan Eggplant
Elevate your summer grilling game with this irresistible Barbecued Parmesan Eggplant recipe, a perfect blend of smoky, savory, and cheesy goodness. This quick and easy dish features thick, tender eggplant rounds brushed with a flavorful olive oil blend infused with garlic, paprika, and oregano. Topped with a golden, crispy layer of Parmesan and breadcrumbs, each bite delivers the perfect combination of textures and a burst of Mediterranean-inspired flavor. Ready in under 30 minutes, this versatile recipe is ideal as a vegetarian main course or a delightful side dish. Garnished with fresh parsley and a squeeze of lemon for a bright, zesty finish, these grilled eggplant slices are sure to be a hit at every barbecue or casual dinner. Bring out the grill and savor this savory delight!
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Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.75 cups grated Parmesan cheese
- 0.5 cups breadcrumbs
- 2 tablespoons fresh parsley
- 4 pieces (optional) lemon wedges
Directions
Step 1
Slice the eggplants into 1/2-inch thick rounds and place them on a large plate or tray.
Step 2
Sprinkle both sides of the eggplant slices with salt, about 1/2 teaspoon total, and let them sit for 10 minutes to draw out moisture.
Step 3
Rinse the eggplant slices under cold water to remove the salt and pat them dry with a clean towel.
Step 4
In a small bowl, mix the olive oil, garlic powder, dried oregano, paprika, remaining salt, and black pepper. Brush both sides of the eggplant slices with the seasoned oil mixture.
Step 5
In another bowl, combine the grated Parmesan cheese, breadcrumbs, and finely chopped parsley.
Step 6
Preheat a grill or barbecue to medium-high heat. Lightly oil the grates to prevent sticking.
Step 7
Grill the eggplant slices for about 4 minutes on one side until tender and slightly charred. Flip the slices and sprinkle the Parmesan breadcrumb mixture generously over the cooked side.
Step 8
Close the lid of the grill and cook for another 4-5 minutes, until the topping is golden brown and bubbly.
Step 9
Remove the eggplant slices from the grill and transfer them to a serving platter. Garnish with additional parsley if desired.
Step 10
Serve hot with optional lemon wedges on the side for a zesty finish.
Nutrition Facts
| Serving size | (1136.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1226.0 |
| Total Fat 78.9g | 0% |
| Saturated Fat 21.6g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 60mg | 0% |
| Sodium 5398.2mg | 0% |
| Total Carbohydrate 105.6g | 0% |
| Dietary Fiber 33.3g | 0% |
| Total Sugars 39.3g | |
| Protein 42.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 819.5mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 2418.0mg | 0% |
Source of Calories