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Smoky Charred Eggplant Parmesan

This variation of classic Eggplant Parmesan involves grilling eggplant slices over open flames until charred and smoky, then layering them with seasoned tomato sauce and cheese. The dish features tender, smoky, and slightly crisp eggplant layers topped with melted cheese, creating a flavorful, layered casserole with a rustic appearance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants sliced into 1/2-inch thick rounds
  • 2 cups marinara sauce seasoned and warmed
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 2 tablespoons olive oil for brushing
  • to taste salt and pepper for seasoning

Equipment

  • Grill or open flame
  • Baking sheet
  • Cooking tongs
  • Oven broiler
  • Cooking brush
  • Mixing bowls

Method
 

  1. Preheat your grill or prepare an open flame. Brush the eggplant slices lightly with olive oil and season with salt and pepper. Place the slices directly over the flame or on the grill grates, charring each side until the skin blisters and the flesh develops a smoky aroma, about 3-4 minutes per side.
  2. Remove the eggplant slices from the heat and let them cool slightly until they are comfortable to handle, about 5 minutes.
  3. Lay the grilled eggplant slices flat on a baking sheet. If some slices are larger, cut them into manageable pieces for layering.
  4. Spoon a generous layer of seasoned marinara sauce over each eggplant slice, covering the surface evenly.
  5. Sprinkle shredded mozzarella over the tomato sauce layer, followed by a sprinkle of grated Parmesan cheese for added flavor.
  6. Repeat the layering process—eggplant, sauce, cheese—until all slices are assembled into a layered stack or casserole.
  7. Place the assembled dish under the broiler in the oven until the cheese is bubbly and golden, about 5-7 minutes. Keep an eye on it to prevent burning.
  8. Remove from the oven, let it rest for a few minutes to set, then serve hot, enjoying the smoky, cheesy layers.

Notes

For extra smoky flavor, you can also add a touch of smoked paprika to the eggplant before grilling.