Jul 18, 2014

Eggplant Parmigiana Recipe by Jamie Purviance

Rating: 5 stars

4 Reviews

Serves: 4 // Prep time: 20 minutes | Grilling time: 20 to 24 minutes

Grocery List

Fresh Produce

  • .5 oz fresh basil
  • .25 oz fresh oregano
  • 2 garlic cloves
  • 1 globe eggplants
  • 8 plum tomatoes, each 3 to 4 oz
  • 1 yellow onions

Oil and Spices

  • .5 cups extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 1.5 tsp kosher salt


  • 4 oz fresh mozzarella cheese
  • 1 oz Parmigiano-Reggiano® cheese


  • 4 oz Italian bread


  • 8 plum tomatoes
  • 2 slices yellow onion, each about ½ inch thick
  • Extra-virgin olive oil
  • ½ cup tightly packed fresh basil leaves
  • 1 tablespoon fresh oregano leaves
  • 2 garlic cloves, roughly chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 globe eggplant, about 1 pound, cut crosswise into 8 one-inch slices
  • 4 slices crusty Italian bread, each about 1 inch thick
  • 8 slices fresh mozzarella cheese, each about ¼ inch thick
  • ¼ cup freshly grated Parmigiano-Reggiano® cheese


  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. Lightly brush the tomatoes and onions with oil. Grill over direct medium heat, with the lid closed, until the tomatoes are blackened and blistered in spots and the onion slices are tender, 10 to 12 minutes, turning occasionally. Carefully slip off the tomato skins and discard. In a food processor combine the tomatoes, onion, basil, oregano, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper; puree until smooth, about 1 minute. Transfer the sauce to a medium saucepan and bring to a boil. Then reduce the heat and simmer gently until the sauce is thickened, about 10 minutes, stirring occasionally.

  3. Brush the eggplant with oil and season generously with salt and pepper. Brush the bread on both sides with oil and season lightly with salt. Grill the eggplant over direct medium heat, with the lid closed, until marked and tender but not limp, 10 to 12 minutes, turning once. During the last minute of grilling time, toast the bread over direct heat, turning once, and top each eggplant slice with two tablespoons sauce and a slice of mozzarella cheese to melt. Remove from the grill and top the eggplant with the remaining sauce and Parmigiano-Reggiano cheese. Serve warm with the bread.

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 27, 2014

Bernie M

Lots of flavor!!!

I made this on my large kettle with oak hardwood charcoal.
To make the sauce, I used an electric hand processor to control the consistency of the sauce. Letting it simmer for a little longer and the sauce flavors intensify nicely.
I made extra sauce and froze it for future use with this excellent recipe.

In toasting the bread, I infused my olive oil with a bit of garlic. This added another layer to the feast.
This recipe looks complex, but it's really easy after one try.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jul 27, 2014

Pierre H

Easy but great!

This was easy but great. Everyone at the table was very impressed. You can make the sauce ahead of time and then heat it on the burner.

Type of Griller


Would you recommend this recipe? YES

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Eggplant Parmigiana