Ingredients
2 large Globe eggplants, sliced into 1/2 inch rounds
1/2 cup extra virgin olive oil
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Instructions
Step 1: Slice the eggplants into rounds and sprinkle both sides with sea salt; let them sit for 20 minutes to draw out moisture, then rinse and pat dry.
Step 2: In a small bowl, whisk together the olive oil, minced garlic, black pepper, and dried oregano.
Step 3: Preheat your grill to medium-high heat (about 400°F).
Step 4: Brush both sides of the eggplant slices generously with the garlic oil mixture.
Step 5: Place eggplant slices on the grill and cook for 4-5 minutes per side until tender and charred.
Step 6: Sprinkle the Parmesan cheese over the slices during the last minute of grilling and cover the grill briefly to melt the cheese.
Step 7: Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
For a vegan version, use a plant-based parmesan alternative. Ensure the grill is well-oiled to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 slices
- Calories: 125 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 5 mg
Keywords: grilled eggplant, garlic parmesan, healthy side dish, summer grilling, low carb recipe
