On this week’s trip to the farmer’s market, I spotted the biggest eggplant I’ve ever seen! Normally, I’d turn it into eggplant Parmesan the classic way: breaded, baked, or air‑fried. But it’s grilling season, and I wanted to capture those same flavors with a little smoky summer twist.

The result? Absolute magic. We didn’t miss the breading one bit.

Let’s Cook!

• Place the eggplant slices on paper towels and sprinkle generously with the sea salt. Let sit on the counter for at least 30 minutes to get some of the extra water out
• Brush the slices with olive oil (I love a rosemary-infused blend for this) and the spices.
• Grill for about 5 minutes a side to get some nice marks on it (you can also do this in the air fryer at 390 degrees)
• Sprinkle with the cheese and grill for another couple minutes or until the cheese melts.

Serving Ideas
Here’s where you get to choose your own adventure:

• Fresh Lunch Platter
  Layer the grilled eggplant with fresh tomato slices, extra Parmesan (always), a drizzle of balsamic, and a handful of basil or arugula from the garden.
• Eggplant Parmesan Subs
  Warm up some marinara, tuck the eggplant into crusty bread, top with melty cheese, and enjoy.

Either way, it’s summer on a plate.

What’s your favorite way to serve one vegetable many ways? Let us know! I’m always looking to try new things!

Eat well friends!

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