Grilled Eggplant Parmesan with Sun-Dried Tomato and Basil Panko
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¼ cup olive oil plus more for drizzling
  • 2 garlic cloves, sliced thinly
  • 2 tbsp chopped sun-dried tomato
  • 1 cup gluten-free panko (I used Aleia's)
  • ⅓ cup chopped basil
  • salt and pepper to taste
  • 2 - 1lb eggplants cut lengthwise into 1" pieces (Should yield 7-8 pieces. I used Zebra but you can use any variety.)
  • 1 cup marinara sauce (I used Rao's)
  • ½ lb fresh mozzarella, sliced thinly
  1. Heat grill or grill pan to medium-high
  2. In a medium skillet, heat ¼ cup oil, garlic and sun-dried tomato over medium-low heat, about 8-10 minutes, until oil is infused with flavor. Lower heat, if needed to avoid browning the garlic.
  3. In the meantime, drizzle olive oil over the eggplant and season both sides with salt and pepper. Grill about 3-4 minutes on each side until nice char marks appear and surface is beginning to soften. Arrange grilled eggplant on a rimmed baking sheet.
  4. Add panko and basil to pan with olive oil, garlic and sun-dried tomato and raise heat to medium. Toss for about 3-5 minutes until panko is toasted and golden-brown. Season well with with salt and pepper to taste.
  5. Heat broiler.
  6. Spoon marinara sauce over each piece of eggplant, sprinkle generously with toasted, seasoned panko. Top with mozzarella slices and additional panko.
  7. Broil eggplant for 3-4 minutes until cheese is melted.
  8. Remove from oven, cool for a couple of minutes and serve.
Recipe by Jackie Ourman at