Grilled Eggplant Parmesan

Grilled Eggplant Parmesan | by Sonia! The Healthy Foodie

I can’t believe I missed my own 500th post.


This would be post number 501.

Yay me! Way to miss an important milestone…This is almost like missing my own birthday.

Oh well.

Not much I can do about it I guess. I’ll just have to hold the celebration until we get to number 750. That’s if I don’t manage to miss that one too!

You know what else I can’t believe? Summer is already coming to an end. Days are getting shorter, mornings are getting way colder, it’s getting harder and harder to leave the comfort of my bed when the alarm goes off.

This means that I will soon have to put my precious grill away for the cold winter months.

I really wish I didn’t have to do that. I really wish I had access to it year round.

Mind you, I say this now, but I might very soon forget just how much I appreciate it. As soon as winter squash starts to hit the market, thus inspiring me to make all sorts of comfort food again, maybe I won’t be wanting my grill so bad.

But for the time being, I still like to throw just about everything on it, as you all probably know by now.

Which reminds me… I still owe you guys a Grilled Fruit Salad. It’s coming soon, I swear!

But first, I need to follow-up on my Grilled Chicken Parmesan.

Grilled Eggplant Parmesan | by Sonia! The Healthy Foodie

After I posted the recipe, the conversation in the comments started turning around Eggplant Parmesan and I decided I HAD to make a grilled version of this big favorite.

After all, it was only natural; I grill so many eggplants and zucchinis over the course of a summer, I  can’t even understand how come I didn’t think of this sooner.

And the result was more than satisfactory: it’s almost like the dish was meant to be prepared this way!

The smokey flavor conferred to the vegetables by the grill adds so much depth to an already flavorful meal.

Grilled Eggplant Parmesan | by Sonia! The Healthy Foodie

I’m also real happy with the “faux” Bechamel I came up with. Using nutritional yeast not only added TONS of flavor but it also increased the protein content quite considerably.

For someone like me, who doesn’t eat much meat but tries to eat a fair deal of protein each day, that’s just plain awesome!

Now I will HAVE to make this summer version at least one more time before the grill gets put away for winter, but you can be certain that I will also be making an “indoor” version when the cooler months are here.

Grilled Eggplant Parmesan | by Sonia! The Healthy Foodie

You might find that the recipe appears to be extremely long and complicated, but really, it’s not so bad. It looks a lot worse than it actually is.

Please don’t let that discourage you from giving this tasty and super healthy dish a try.

Trust me, it’s definitely worth it. And soon, it’ll be too late to even consider.

Well, at least until summer is back again! 😉

Grilled Eggplant Parmesan

Yield: Serves 2

Nutrition Facts based on: 371

Macros per serving: Carbs 48g | Fat 8g | Protein 32g


  • 1 large aubergine, sliced rather thickly
  • 1 large zucchini, sliced rather thickly, lenghtwise
  • Salt and pepper to taste
  • 30g low fat mozzerella cheese, grated
  • 30g fresh parmesan cheese, grated
  • For the "faux" bechamel
  • 1 small onion, finely chopped
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup unsweetened soy milk
  • ¼ cup nutritional yeast
  • ½ fat free plain Greek yogurt
  • For the tomato sauce
  • 1 small onion, finely chopped
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp dried oregano
  • 1 small can (410g) diced tomatoes
  • 1-2 tbsp tomato paste
  • 10-12 fresh basil leaves


  1. Start by cutting your aubergine and courgette in thick slices (round for the aubergine, long for the courgettes) and sprinkle them with salt and pepper. Transfer to a plate and set to rest in the refrigerator while you work on the tomato sauce and "faux" bechamel.
  2. For the tomato sauce, coat a large saucepan with a little bit of olive oil and heat over medium high heat. When pan is hot enough, add the onion, celery, salt, pepper and oregano and cook for about 5 minutes, stirring often, until fragrant and onion becomes translucent. Stir in garlic and continue cooking for another minute. Add tomatoes and tomato paste, stir well and bring to the boil then reduce heat and simmer gently for 10-15 minutes, stirring from time to time.
  3. For the faux bechamel, coat a medium saucepan with a little bit of olive oil and heat over medium heat. When the saucepan is hot enough, add the onion, salt and pepper and cook for about 5 minutes, stirring often, until fragrant and onion becomes translucent.Stir in milk and nutritional yeast and continue cooking while whisking continuously until yeast is completely "melted" and the sauce has a nice creamy texture to it. Remove from heat and whisk in plain yogurt. It's important that you do not cook the yogurt, as yogurt has a tendendy to curdle when cooked.
  4. Now, preheat your outdoor grill to medium high heat and your oven to 375F. Place the aubergine and zucchini slices on the grill and cook for about 4-5 minutes per side, or until the veggies become soft and have nice grill marks on them.
  5. When the vegetables are ready, pile them into individual oven safe dishes, alternating between eggplant and zucchini. Top with tomato sauce, followed by "faux" bechamel, then divide the grated cheeses between the two dishes.
  6. Place in the oven and cook for about 10-15 minutes then set your oven to broil and continue cooking just until cheeses melt and start to bubble and turn golden brown.
  7. Serve with a side of salad

Grilled Eggplant Parmesan | by Sonia! The Healthy Foodie

Grilled Eggplant Parmesan | by Sonia! The Healthy Foodie

Grilled Eggplant Parmesan | by Sonia! The Healthy Foodie

Grilled Eggplant Parmesan | by Sonia! The Healthy Foodie



  1. Eha says

    I DO have to try this, as have not used eggplant baked with cheese for ages! Looks very moreish :) ! Since you missed your 500th, why not do something outside the square? Like celebrate 525 or 555? I’m a real odd bird regarding birthdays and anniversaries; always far too busy to remember! Regarding eggplant: I may have brought this up already: for us it is eggplant [aubergine] and avocado and fennel season NOW: in the US/Canada you seem to deem these as summer produce. And, no, I am talking of local and not imported stuff, tho’ some of such may come from northern [warmer] states of Oz! Puzzlement!!!! Hope you enjoyed the Olympics: wonderfully rocking Closing Ceremony – got up at 5am this morning to watch!! Now to Pro-Cycling Colorado in some 8 days time: even worse TV timing for us Down Under, but everybody is going to be there!!!!

    • says

      You are quite right, Eha. I could very well celebrate another milestone. Or just plain wait for my 2nd blogiversary, which is coming up soon.

      I think I will try to recreate a healthy version of the fist thing I ever posted for the occasion. Oooooh, tough. Not sure it can even be done. Or maybe a healthy Halloween treat? Yeah, I started blogging on Halloween, go figure. I need to start planning for that right away. I always miss Holidays… I’m very bad when it comes to that. Well, I manage to miss my own “Holidays”… maybe I should also start planning for Xmas right away. 😉

      Aurbergines and courgettes are also in season here. Well, A LOT of fruits and veggies are. It would be my favorite time of the year just now. The markets are just FILLED with local produce. Love it, love it, love it! Every time I hit the market, I feel like a kid in a candy store and want to buy everything in sight. I think I need to take someone with me to control me, as I always end up buying way too much and then I can’t go back for well over a week because I have to eat everyting I already purchased… I need to learn to buy less and go more often. I wish we had fresh, local produce like that year round. Oh, why can’t it be summer all the time?

  2. says

    I absolutely agree with you that eggplant parmesan was meant to be grilled! In fact, I grew up hating the dish (made in the traditional way with breaded eggplant) and only started to love it once I came across a grilled eggplant parm recipe a few years ago. Now I can’t get enough. It’s that smoky flavor – so fantastic!

  3. says

    Yum, I love parmigiana. I’m really intrigued by your faux bechamel – as a vegetarian, getting enough protein is very important for me. I’m very tempted to give this a go!

  4. says

    Congrats on 500! This looks absolutely amazing! Eggplant is one of those veggies I have to force myself to eat. I don’t usually enjoy it, but maybe that’s because I haven’t tried preparing it the right way. This really looks so delicious. Maybe I’ll get up the courage to try it some day 😀

    • says

      Oh, you really should Heidi! I used to despise eggplant too, when I was a kid. It’s one of my favorite veggies now. So creamy and mild… and GORGEOUS! It looks like a giant gem, with its deep purple color. I hope you do work up the courage to give it another try!

    • says

      Thank you so much Jill! I’m truly flattered! :)

      ps… sorry I took so long to answer… I came “this” close to completely miss out on your kind comment! For some reason, it had landed in the spam box. Thank goodness I screened it! I hate the thought of missing out on one of your comments! :)


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