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Grilled Eggplant Parmigiana

Recipe by Francesco Mattana on InstagramAdded 4 August 2026.

20 minutes to prep, 35 to cook. A lighter take on the classic Italian dish, featuring char‑grilled eggplant slices layered with mozzarella, Parmesan, and a sweet, slow‑reduced tomato sauce. The result is a vibrant, satisfying dinner that's perfect for warm evenings.

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Grilled Eggplant Parmigiana by Francesco Mattana, a frame from the Instagram video

Method

  1. Preheat the grill to medium‑high heat.

  2. Brush the eggplant slices with olive oil and season with sea salt and freshly ground black pepper.

  3. Grill the eggplant slices for 3–4 minutes per side, until tender and lightly charred; set aside.

    Kitchen notes · Added by ReelsMeals: The eggplant is tender with light char marks.

  4. In a saucepan, heat a drizzle of olive oil over medium heat and sauté the diced shallot and minced garlic until translucent, about 2 minutes.

  5. Add the peeled plum tomatoes and the heaped tablespoon of tomato puree; stir to combine.

  6. Reduce the heat to low and simmer the sauce gently for 20–25 minutes, stirring occasionally, until it thickens and develops a sweet, rich flavor.

    Kitchen notes · Added by ReelsMeals: The tomato sauce thickens while simmering.

  7. Preheat the oven to 350°F (350°F).

  8. In a baking dish, spread a thin layer of the tomato sauce, then arrange a layer of grilled eggplant slices.

  9. Sprinkle the mozzarella and Parmesan evenly over the eggplant, then repeat the layering process, finishing with a generous topping of cheese.

    Kitchen notes · Added by ReelsMeals: The mozzarella and Parmesan cover each layer, with cheese finishing the top.

  10. Bake the assembled Parmigiana for 15–20 minutes, or until the cheese is melted, bubbling, and golden brown.

    Kitchen notes · Added by ReelsMeals: The cheese is melted, bubbling and golden brown.

  11. Remove the dish from the oven and let it rest for at least 15 minutes to allow the flavors to meld and the slices to set.

    Kitchen notes · Added by ReelsMeals: The baked layers rest until they hold together for serving.

  12. Garnish with fresh basil sprigs and serve warm.

Tips while you cook

Season before grilling
Brush the eggplant slices with olive oil and season with sea salt and black pepper before placing them on the grill.
Simmer sauce low and slow
Reduce heat to low and simmer the tomato sauce for 20–25 minutes, stirring occasionally, until it thickens.
Rest after baking
Let the baked Parmigiana rest for at least 15 minutes before serving.
Preheat grill to medium‑high
Start by preheating the grill to medium‑high heat.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Francesco Mattana made this.

The recipe comes from Francesco Mattana’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Francesco Mattana and want this changed? Email [email protected].

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