This Grilled Eggplant Parmesan with Basil Pesto is a modern twist on a classic comfort dish, perfect for summer grilling. The smoky eggplant, combined with fresh pesto, creates a flavorful and satisfying meal that's lighter than traditional versions.
Eggplants are the star here, providing a hearty base with a wonderful, meaty texture that soaks up the smoky flavors from the grill. You’ll slice them into 1/4-inch rounds to ensure they cook evenly.
Olive oil is used to brush the eggplant slices, ensuring they don’t stick to the grill and helping them develop those beautiful grill marks.
Salt and Pepper are essential for seasoning, enhancing the natural flavors of the eggplant and balancing the dish.
Basil leaves form the base of our pesto, bringing freshness and a herby aroma to the dish. Make sure they’re fresh for the best flavor.
Pine nuts add a nutty richness to the pesto. Toast them lightly for extra depth of flavor.
Garlic gives the pesto a little bite, melding beautifully with the basil and Parmesan.
Parmesan cheese is used in both the pesto and the final topping, adding a savory, umami-rich element.
Extra-virgin olive oil emulsifies the pesto, giving it a smooth and creamy texture.
Fresh mozzarella cheese melts into gooey perfection, providing a creamy contrast to the grilled eggplant.
Marinara sauce adds a tangy, tomato-rich layer that complements the other ingredients wonderfully.
Breadcrumbs provide a crispy, golden topping that adds texture and a bit of crunch.
Fresh parsley is the final touch, offering a pop of color and a hint of fresh flavor to round out the dish.
This dish pairs wonderfully with a simple arugula salad dressed with lemon and olive oil. A glass of chilled white wine, like a Sauvignon Blanc, complements the fresh basil and rich cheese flavors perfectly.
First, preheat your grill to medium-high heat. This is key to achieving those perfect grill marks on your eggplant. While the grill is heating, slice the eggplants into 1/4-inch rounds. Aim for even slices for consistent cooking.
Brush each eggplant slice with a bit of olive oil. Don’t be shy — this helps prevent sticking and adds a nice touch of flavor. Season them with salt and pepper. Grill the slices for about 5 minutes per side. You’re looking for tenderness and visible grill marks.
While your eggplant is grilling, it’s time to make the pesto. In a blender, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Start the blender and slowly drizzle in the extra-virgin olive oil. Blend until smooth, adjusting seasoning as necessary.
Preheat your oven to 375°F (190°C). In a baking dish, start layering: a slice of grilled eggplant, a slice of mozzarella, a spoonful of pesto, and a bit of marinara sauce. Repeat these layers until you’ve used all your ingredients. Top everything off with breadcrumbs and any remaining Parmesan cheese.
Bake for 20-25 minutes. You’ll know it’s ready when the cheese is melted, and the top is a beautiful golden brown. Before serving, sprinkle with chopped fresh parsley for a fresh finish.
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