grilled eggplant parmesan
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Italian
Serves: 4 servings
  • 2 large eggplants
  • 1 15oz can of tomato sauce
  • 2-3 garlic cloves, smashed
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 3 tbsp flour {use cornstarch to make this gluten-free}
  • 2 cups skim milk, heated
  • ¼ tsp freshly grated nutmeg
  • ½ cup freshly grated Parmesan
  • 1 cup shredded Italian blend or mozzarella cheese
  • salt, pepper, and garlic salt for seasoning
  1. Preheat the oven to 425F. Grab 1-2 large baking sheets, and lightly grease with 1 tbsp of olive oil. Set aside for now.
  2. While the oven heats, wash and dry your eggplants. Cut off the tops and bottoms, and slice in ½ inch slices. Season with garlic salt and pepper on both sides, and place on your prepared baking sheets. Bake for 25-30 minutes, switching pans halfway, until golden brown and soft.
  3. Turn the oven up to 450F when done.
  4. Meanwhile, in a small nonstick pot, heat 1 tbsp extra virgin olive oil with the smashed garlic on medium-high. As soon as the garlic starts to fizzle a little bit, add in all of the tomato sauce.
  5. Add in some salt and a pinch of sugar. This is SUPER important, it helps your tomato sauce be savory and not acidic!
  6. Stir, and let the sauce cook on medium-high until it starts to boil and spatter. Cover, and turn the heat down to low. Let the sauce simmer while you get the rest of the ingredients ready.
  7. In another medium nonstick pot, melt the butter over medium heat. As soon as it's melted, immediately add in all of the flour or cornstarch and whisk vigorously to combine.
  8. Cook the butter/flour mixture for a minute or two {to get rid of the raw flour taste}, then slowly pour in your heated milk, whisking continuously.
  9. Keep mixing until all the milk has been poured in, then season with salt, pepper, and ¼ tsp nutmeg. Whisk in ¼ cup of the parmesan cheese, and it's ready! Make sure the bechamel is the LAST thing you prepare before assembling, it starts to thicken almost immediately after it's done cooking.
  10. Grab an 8x8 baking dish, and spray with nonstick spray. Spread a small amount of bechamel in the bottom, then top with one layer of the baked eggplant slices. Top with some tomato sauce, followed by some of the shredded cheese and parmesan. Repeat until you are out of eggplants! I am usually able to get three layers. Make sure to end with the cheese!
  11. Cover the pan with foil, and bake in your 450F oven for about 30 minutes. Uncover, and bake 20-30 more minutes.
  12. Let cool and settle for 15-20 minutes before serving, if possible. Cut into 4-6 even pieces, and enjoy!
Recipe by The Baking Fairy at