1. Prepare the Eggplant

Start by washing and drying the eggplants. Cut off both ends, then slice the eggplants into 1/2-inch thick rounds. If the eggplants are large, you can slice them in half vertically before cutting them into rounds to make more manageable pieces.

Place the sliced eggplant on a paper towel or clean kitchen towel, and lightly sprinkle with salt. Allow the eggplant to sit for about 15-20 minutes. This step helps draw out any excess moisture and bitterness from the eggplant. After resting, use a paper towel to blot the slices dry.

2. Prepare the Grill

Preheat your grill to medium-high heat. If you’re using an outdoor grill, make sure the grates are clean and lightly oiled to prevent sticking. If you’re using an indoor grill pan, preheat it over medium-high heat as well. Brushing the eggplant slices with olive oil before grilling will help them achieve a beautiful char.

3. Grill the Eggplant

Brush both sides of each eggplant slice with olive oil and season with salt, pepper, and garlic powder, if using. Place the eggplant slices on the grill and cook for 4-5 minutes per side, or until grill marks appear and the eggplant is tender. Be sure not to overcrowd the grill—grill the eggplant in batches if necessary.

Once the eggplant slices are grilled to perfection, remove them from the grill and set them aside. If you’re adding crushed red pepper flakes for a little heat, sprinkle them over the grilled eggplant now.

4. Assemble the Grilled Eggplant Parmesan

Preheat your oven to 375°F (190°C). Once the eggplant is grilled, it’s time to assemble the Grilled Eggplant Parmesan.

Start by spreading a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of grilled eggplant slices on top of the sauce. Top the eggplant with a generous amount of shredded mozzarella cheese, followed by a sprinkling of grated Parmesan cheese. If you’re using fresh basil, scatter some basil leaves between the layers for a fresh, aromatic flavor.

Continue layering with marinara sauce, eggplant, mozzarella, Parmesan, and basil until you’ve used all the eggplant slices. Finish the final layer with the remaining mozzarella and Parmesan cheeses, ensuring the top is generously covered with cheese.

5. Bake the Grilled Eggplant Parmesan

Once the dish is assembled, cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, or until the cheese is melted and bubbly. After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the top is golden and crispy.

If you prefer a more caramelized top, you can broil the dish for 1-2 minutes, but be sure to watch it closely to prevent burning.

6. Prepare the Breadcrumb Coating (Optional)

If you want to add a crispy breadcrumb topping, this is the time to prepare it. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, parsley (if using), Italian seasoning, and garlic powder. Toss to combine. Once the Grilled Eggplant Parmesan is finished baking, sprinkle the breadcrumb mixture over the top and return it to the oven for 2-3 minutes to crisp up the topping.

7. Serve the Grilled Eggplant Parmesan

Once the Grilled Eggplant Parmesan is finished baking and the cheese is golden and bubbly, remove it from the oven. Let the dish rest for 5-10 minutes to allow the flavors to settle and make it easier to slice.

Serve the dish warm, garnished with extra fresh basil or parsley for a pop of color and added flavor. Grilled Eggplant Parmesan pairs beautifully with a side of garlic bread, a light salad, or roasted vegetables for a complete meal.