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eggplant tomato appetizers on a white plate on a wooden board with a grey towel and extra herb topping on the side.
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5 from 1 vote

Easy Grilled Eggplant with Tomato and Garlic Parmesan Appetizer

Summer is the season for grilling, and grilled eggplant is one my favorite ways to prepare eggplant. This grilled eggplant with tomato and garlic parmesan recipe is great for summer parties as an appetizer or a side dish.
Total Time25 minutes
Course: Appetizer, Dinner, Lunch, Side Dish, Starters and Sides
Cuisine: American
Diet: Gluten Free
Allergy: Gluten Free, Nut Free
Servings: 10
Calories: 70kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 1 eggplant, sliced
  • 2 Tbsp extra virgin olive oil
  • 2 medium tomatoes, sliced
  • ¼ cup parmesan cheese, grated
  • 2 Tbsp mayonnaise
  • 1 pinch salt
  • 1 pinch pepper
  • 1 clove garlic, minced
  • ⅛ cup fresh parsley, chopped, for garnish

Instructions

  • Warm up the grill or a pan.
  • In a bowl, toss sliced eggplant with extra virgin olive oil and a small pinch of salt.
    1 eggplant,, 2 Tbsp extra virgin olive oil, 1 pinch salt
    eggplant slices with olive oil salt and pepper mixed together in a glass bowl.
  • Place eggplant slices on heated grill pan. Grill each side of the slices for 4 minutes, or until eggplant begins to soften.
    eggplant slices sauteing on a black skillet.
  • In a small bowl combine, combine grated parmesan cheese, mayonnaise, garlic, salt, and a pinch of black pepper.
    ¼ cup parmesan cheese,, 2 Tbsp mayonnaise, 1 pinch salt, 1 clove garlic,, 1 pinch pepper
    parmesan mix in a white bowl with a spoon.
  • Place a slice of tomato on each grilled eggplant, and then a teaspoon of garlic-parmesan mix and garnish with fresh parsley or dill.
    2 medium tomatoes,, ⅛ cup fresh parsley,
    top view of tomato and eggplant slice appetizers on a white plate with a brown rim and with more chopped parsley on the side in a small white bowl.

Notes

  • Use a grill or medium size pan to cook the sliced eggplant. 
  • Don't cut the eggplant slices to thin, they will fall apart during cooking. 
  • For a vegan and healthier option, use avocado mayonnaise. 
  • Keep leftover eggplant side dish in an air tight container for 1-2 days in the refrigerator. 
  • If olive oil isn't an option, use avocado oil or organic canola oil instead. 

Nutrition

Calories: 70kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 64mg | Potassium: 172mg | Fiber: 2g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 0.3mg