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Jun 26, 2021

Grilled Eggplant with Garlic and Parmesan

This grilled eggplant with garlic and parmesan is so easy to make, and the grilled eggplant contrasted with the crispy Parmesan cheese and panko breadcrumb topping will turn you into an eggplant fan, even if you weren't one before.

I had never been much of an eggplant fan, but this Italian style grilled eggplant changed my entire perspective about the vegetable.

To make this grilled eggplant, I used a grill pan on my stovetop, but you can absolutely make it on your outdoor grill. I brushed slices of the eggplant with a mixture of olive oil, granulated onion, crushed red pepper, and granulated garlic.

After grilling these eggplant slices on one side, I fipped them and topped them with shaved Parmesan cheese and panko bread crumbs, and covered the slices with a domed lid to slightly melt the cheese while grilling the other side.

For me, making this grilled eggplant was an experiment, so I only bought one in case I hated the results.

When I pulled these off the grill pan, I promptly ate two slices and pretty much wanted to eat the rest.

This quick and easy grilled eggplant dish would be great for a quick dinner for two (or double it for four) with a steak, salad, and garlic bread. Once you've prepared your steaks on the grill, tent them and let them rest. While the grill is still hot, take ten minutes to make this eggplant side dish. I promise, your guests will love it.

More grilling recipes:

Grilled Crostini Four Ways
Grilled Chicken Chopped Salad
Grilled Garlic Shrimp
Grilled Salad with Onion Salad

Welcome to another Sunday Funday! Today's theme is Summer Grilling and our host is Stacy of Food Lust People Love. We have gathered a great collection of grilling recipes.

Basque Pipérade with Grilled Tuna Steaks from Culinary Adventures with Camilla
Spicy Grilled Leg of Lamb from Food Lust People Love
Stuffed Pizza Burgers from A Day in the Life on the Farm
Tandoori Gobi - Cauliflower Made On Gas Stove from Sneha’s Recipe
Tandoori Masala - Spice Mixture from Mayuri's Jikoni
Tequila Lime Chicken from Amy's Cooking Adventures
Vietnamese Lemongrass Pork Kebabs from Palatable Pastime

This recipe has been inspired by the book Mark Bittman's Kitchen Matrix: More than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. Over 700 recipes in 300 pages! This recipe came from the section Grilled Eggplant +12 Ways.

There are four sections: indirect grilling (rounds), indirect grilling (halves), medium-heat direct grilling (planks), and high-heat direct grilling (whole).

This is an updated post from October, 2018. I spent all of 2018 cooking through sections of the book every Tuesday with Wendy of A Day in the Life on The Farm and Camilla of Culinary Adventures with Camilla.

Check out Camilla's and Wendy's eggplant.

Grilled Eggplant with Garlic and Parmesan

Grilled Eggplant with Garlic and Parmesan
Yield: 4 servings
Author: Karen's Kitchen Stories
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
This grilled eggplant with garlic and parmesan is so easy to make, and the grilled eggplant, contrasted with the crispy Parmesan cheese and panko bread crumb topping will turn you into an eggplant fan, even if you weren't one before.


  • 6 tablespoons olive oil
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon crushed red pepper
  • salt and pepper
  • 3/4 inch eggplant rounds (about 4 to 5 inches in diameter)
  • 1/2 cup shaved Parmesan cheese
  • 1/4 cup panko breadcrumbs


  1. Mix the olive oil, granulated onion, granulated garlic, crushed red pepper, and salt and pepper to taste.
  2. Brush the eggplant rounds with the olive oil mixture.
  3. Heat a grill pan, gas grill, or charcoal grill over high heat. Grill the eggplant on one side for 5 minutes. Flip the slices and cover with the Parmesan and panko. Continue to grill for 5 more minutes. Serve immediately.

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Eggplant, grilling
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Would you like to comment?

  1. I love eggplant and the topping on yours looks so crusty and delicious.

  2. This looks simple and delicious! And I'm SO excited that you enjoyed the eggplant. I know it's a polarizing ingredient.

  3. Delicious! We love grilled eggplant, and you're right, one has to brush it with olive oil otherwise it turns out a bit tough and raw-like in taste. Loved your onion-garlic addition and definitely gonna try it out!

    1. Thanks so much! The olive oil is key. P.S. Someone gave me some Greek olive oil a while back and I loved it! I normally buy California olive oil but this was very special.

    2. We really wish the cost of sending something to the States wasn't as ridiculous as it is now, so we could send you a bottle of our own EVOO (this too, would have issues with FDA, as it wouldn't be produced by a company, with labels etc)...! Anyway! For the time being, we are sending you our love:)

  4. This looks like a wonderful summer side dish. Or really, perfect for any grilling weather - healthy and flavorful!

  5. I would love this recipe! I am an eggplant fan. Grumpy is not. I can't get him to eat it in any way, shape or form. All the more for me as far as I am concerned!

    1. My husband was skeptical, but actually had a slice! He tolerated it, ha ha.

  6. I love eggplant! This looks scrumptious and I cannot wait to make it!

  7. I would love this with a steak or nice roast chicken. Such great flavors.

  8. As a child, I hated eggplant. The recipe that changed that for me as an adult is eggplant Parmesan. Now I like it any which way. Can't wait to give your grilled eggplant a try!

  9. Karen, this is a lovely recipe, where my family can enjoy eggplants in a different way from the usual Indian style I make. And it gets done in a short time.

  10. I do love eggplant and am always happy for a new eggplant recipe. Thanks Karen.

  11. I love grilled eggplant, especially in burger or tortillas wraps!


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