Exploding Eggplant:Grilled Italian Eggplant Slices

October 11, 2010

Anyone else have eggplant exploding from their garden? Well, actually, our garden isn’t exploding with eggplant; we’ve got enough mint to open a Mojito factory, but no eggplant. Luckily, I have several neighbors with an eggplant  problem, though, so we’ve benefitted nicely.

I avoid a lot of eggplant recipes. Thing is, eggplant is like a sponge, and the amount of olive oil called for in most eggplant recipes makes the hair stand up on my neck. My ass gets bigger just looking at those recipes. I don’t know about you, but if I’m looking at backside expansion, it’s going down with Twizzlers or nachos or mashed potatoes, thank you very much. I am not wasting butt space on eggplant.

Also, eggplant can be bitter, especially if you use the big, T-Rex sized eggplant that has tons of seeds. I really encourage you–unlike the recipe states–to use 2 smaller, younger eggplant rather than one big honker. You won’t be sorry, I promise.

I came across this recipe in Taste of Home magazine, the Healthy Cooking edition. These cute little eggplant slices will only set you back 134 calories (for two slices). That’s a pretty good bargain. Gobble these down and you have plenty of wiggle room for some nice garlic bread or perhaps a Mojito or two. Let me know if you need any mint, would you?

Grilled Italian Eggplant Slices

from Taste of Home

serves 4-5 as a side

1/4 cup shredded Parmesan cheese

3 tablespoons fresh lemon juice

2 tablespoons minced fresh basil

5 teaspoons olive oil

3 garlic cloves, minced

1 teaspoon minced fresh oregano (I used rosemary)

1 large eggplant, cut into 8-10 slices (I used 2 medium eggplants)

8-10 slices tomato

1/2 cup shredded part-skim mozzarella cheese (I used fresh)*

In a small bowl, combine the first six ingredients.

Heat a grill pan or outdoor grill to medium. Grill eggplant,covered, for about 3 minutes. Turn eggplant. Spoon Parmesan mixture evenly over the slices and top each with a tomato. Sprinkle with the mozzarella cheese. Grill, covered, 2-3 minutes longer or until cheese is melted.

* I’ll fess up: I used twice the amount of cheese called for. What can I say? KitchyWitchy has a bit of a cheese addiction. But I did some extra crunches at the gym, so I say, “screw it.”

{ 52 comments… read them below or add one }

Kelly October 11, 2010 at 5:35 am

Looks delicious. Do you do tutorials, like, for basic stuff? Like, don’t you want to teach me how to prepare an eggplant for using. Because it’s not just slice and grill, right?


Tiffany October 11, 2010 at 6:03 am

I need a garden STAT!!! :) I love eggplant…and a small backside.


Futureblackmail October 11, 2010 at 6:53 am

I’ve never tried eggplant but my family seems to enjoy all your (what I deem crazy recipes because they don’t involve beef) so I might try this one too. :)


Belinda October 11, 2010 at 7:56 am

Mmmm! I love serving this as an appetizer at dinner parties. It’s so simple and delicious. I wonder if pregnant women can eat it when the fresh mozzarella is grilled?


Corinne October 11, 2010 at 8:09 am

I love love love eggplant, that sounds divine! :)


Gale @ Ten Dollar Thoughts October 11, 2010 at 8:21 am

I love eating eggplant, but I never know how to prepare it (you know, other than to dredge it in egg and breadcrumbs and fry it!) so I really appreciate this recipe. It’s been gorgeous here lately, so it looks like grill season isn’t quite over yet!


Phoo-d October 11, 2010 at 8:56 am

I do! I do! Seriously I’m staring to see eggplant in my sleep. I swear they are multiplying on my counter. This recipe is just what I need and sounds perfect for a light lunch!


Wendi @ Bon Appetit Hon October 11, 2010 at 9:46 am

This post and Phood’s comment make me sorta ok with the fact that I may never be able to grow a garden. Because vegetables running amok does not sound like good times to me.


TKW October 11, 2010 at 11:14 am


Many times, when you use eggplant in a recipe, they recommend that you cut it, salt it, and drain it over a colander for 30 minutes. Then rinse, pat dry, and proceed.

But in this recipe you actually can just slice it and grill!


Cathy October 11, 2010 at 11:55 am

Oh sounds very yummy. I am curious though, was the eggplant bitter at all? I usually soak the eggplant after slicing in salt water to help with that.


Cathy October 11, 2010 at 11:56 am

Oops – should’ve read your comment above before posting… good to know!


Nancy C October 11, 2010 at 11:58 am

I’m with you completely when it comes to eggplant. However, I found a similar recipe where you just dribble the eggplant with olive oil instead of deep soaking it. Delicious.


M @ Betty Crapper October 11, 2010 at 11:58 am

isn’t olive oil supposed to be good for you? and cheese has calcium. that’s good too. right?

seriously good looking food. mmmm


Justine October 11, 2010 at 12:03 pm

I love eggplant but usually just roast the whole thing and puree it with other roasted veggies just because I don’t enjoy the fussiness of cooking it by the slice. Read: I’m too lazy. But 134 calories is calling to me. Perhaps I’ll break out of my lazy ass mold just this once for this.


Lanita October 11, 2010 at 12:06 pm

Only you could use terms such as “exploding,” “wasting butt space,” “T-Rex sized,” and “honker” to describe eggplant. Bravo!


Jenna October 11, 2010 at 12:59 pm

I’ve had the same hang-up with eggplant–it absorbs SO MUCH OIL!! Thanks for sharing this way of preparing it, because I really do love the flavor.


Jennifer October 11, 2010 at 1:15 pm

I actually just gave some eggplant away. I wasn’t sure what to do with it and I don’t eat it so I passed it along. I printed this out for David to check out. He’ll eat it I’m sure.


Melissa October 11, 2010 at 1:47 pm

Honestly, though, which would you rather have: a mojito factory or a fried eggplant factory?


~Laura October 11, 2010 at 2:37 pm

This sounds great. I love eggplant, esp those little ones you mentioned. This will probably make our table sometime this week. Thanks for the suggestion.


Christine October 11, 2010 at 3:14 pm

I’d much rather waste butt room on a delicious apple crumble :-) Just sayin’
Also, I never cook with eggplant, mostly because it doesn’t look welcoming when it’s cooked.


The Curious Cat October 11, 2010 at 3:28 pm

Yummmmmmyummmmyummmmero! Never had a big aubergine with seeds…an experience yet to come across…xxx


Lyndsey October 11, 2010 at 4:22 pm

This is something I would gobble up. I wish I could grow eggplant of mint for that matter. I had some mint this summer, but it didn’t last. I know up north they have a hard time controlling it. Now my bananas are looking good and when they are ready you have to harvest the whole bunch!


Jenn M October 11, 2010 at 5:13 pm

I didn’t even PLANT mint, it just grows wild in my flower gardens! I’ll send you some of mine, hehe


Aging Mommy October 11, 2010 at 4:38 pm

I agree with you about eggplant, it can be so spongy and bitter, but also can be good, like in greek recipes. This recipe sounds very good, and easy!


Jenn M October 11, 2010 at 5:12 pm

I have only ever eaten eggplant once, and it was SO terrible that I’ve never tried it again. This looks really yummy, though…maybe I should give it another try?


Merrilymarylee October 11, 2010 at 5:54 pm

Do you know how to sex eggplants? (Maybe you have more pressing matters.)

I think the males have fewer seeds.


Heather October 11, 2010 at 6:33 pm

Grilled eggplant is the ONLY way to eat eggplant! And, I’m always willing to expand my ass a bit for fresh mozzarella!


Allison October 11, 2010 at 6:44 pm

Mmmmmmm, I can just taste this. I love eggplant but never make it.


Maria October 11, 2010 at 7:00 pm

Oh my! Does that look luscious! I LOVE eggplant. And cheese….YUM!


Naptimewriting October 11, 2010 at 10:30 pm

So for those of us who hate eggplant, this recipe is cheese, Twizzlers, and mashed potatoes? Mmmm okay. Consider it dinner over here.


SuziCate October 12, 2010 at 5:41 am

I have only made egg plant a few times, but it was pretty good as parmesan and fried.


Biz October 12, 2010 at 7:09 am

I wish I liked eggplant – its been a few years since I tried it, so maybe I should give it another chance!

Looks delicious as always KW!


TKW October 12, 2010 at 7:45 am

Mary Lee: how DO you sex an eggplant? Dare I Google it?


Mary Lee October 12, 2010 at 3:54 pm

Yes, you should Google it! I can’t bear to think of you going through life eating seedy eggplants!

Oh. . . my great-grandmother, famous for her fried eggplant, sliced it, salted it on a plate and put a second plate on top and a weight on top of that for an hour of so. Then rinse and blot dry to get rid of all the brown liquid.

I bought the (male) eggplant, but forgot the cheese. Tomorrow!!!!


Lori @ In Pursuit of Martha Points October 12, 2010 at 9:51 am

My tomatoes all got boiled on the vine with a late 100+ degree heat wave.

It was kinda heartbreaking, actually.


soccermom October 12, 2010 at 10:55 am

Um, Im not a big egg plant fan, but you always make everything look so yummy. I love to visit your blog. : )


Bonnie October 12, 2010 at 11:49 am

I love eggplant when it is really freshly picked. Alas, we don’t have a neighbor with eggplant but it’s always fresh at the farmers’ market. This looks like a delicious recipe to bookmark for when the market reopens next spring–sob!!



Velva October 12, 2010 at 11:53 am

I often say that eggplant is the summer vegetable gift that just keeps on giving, long after you wanted it to stop.

Your eggplant dish looks fabulous.


Contemporary Troubadour October 12, 2010 at 2:03 pm

Did you say you’re going to open a mojito factory?!?

Damn, got my hopes up ;)

And no kidding about the olive oil in most eggplant recipes — I couldn’t understand why something so good for you was such a calorie bust, but yes, it’s totally in the preparation.


Amy @ Never-True Tales October 12, 2010 at 2:12 pm

Yum! I love eggplant, but when I’ve tried to use it in recipes, it’s turned out rubbery. Is that just the way it is? Because it doesn’t get that way when you order it in restaurants (usually). Maybe I need to try to grill it!


Ink October 12, 2010 at 5:54 pm



elizabeth October 12, 2010 at 7:43 pm

Well, if you’re going to be all virtuous and use eggplant, you should have some extra cheese! After all–Sally Field says that eating calcium-rich foods like spinach, yogurt and cheese helps stave off osteoporosis, so why not?

This looks pretty damn good–not needing to salt/drain it is a plus.


Paula October 12, 2010 at 8:38 pm

“Not wasting butt space on eggplants”? You crack me up girl. I LOVE eggplant and this looks wonderful. But I agree. Gotta watch out for the sponge effect. That’s why I usually roast it before using it in whatever. About the same as grilling I suspect.


jc October 12, 2010 at 9:17 pm

totally crackin up over sexing the eggplant!


Amber October 12, 2010 at 9:49 pm

Wow. We live in the wrong neck of the woods over here. No sharing of egg plants or any other kind of plant. Off to the farmer’s market!!


katie o. October 13, 2010 at 3:52 am

If i could pay my husband to eat eggplant, I’d be a happy girl. Because that right up there, looks goooood.


Barbara October 13, 2010 at 6:10 am

As I’m sure I’ve mentioned, I’m an eggplant freak! I love it. This looks absolutely divine. And all that cheese? I’m wishing I had the makings in the fridge. Garlic, basil, oregano….the ingredient list is killing me!


rebecca @ altared spaces October 13, 2010 at 7:45 am

I’m sorry, I’ve never met an eggplant I liked. But I was just recently introduced to mojitos! So, that’s my take away today…more mint.


Rudri October 15, 2010 at 7:47 am

We are eggplant fans. I will be trying this soon.
Totally get the nachos comment – I am a sucker for nachos (only with jalepenos).


grace October 17, 2010 at 10:04 pm

double cheese? you’re a gal after my own heart. more of that melty goodness is definitely worth a couple hundred extra crunches. :)


Web Directory July 13, 2012 at 5:42 am

bYrtvc Enjoyed every bit of your article.Really thank you! Great.


site July 14, 2012 at 7:43 pm

TI6JH51D59L42P TI6JH51D59L42P TI6JH51D59L42P 928510 TI6JH51D59L42P


Leave a Comment

{ 1 trackback }

Previous post:

Next post: