Grilled Eggplant Parmigiana on Arteflame | New York Style

Introduction

Experience a healthy and flavorful twist on a classic Italian favorite with this Grilled Eggplant Parmigiana. Using the Arteflame grill, we sear the eggplant to golden perfection on the flat cooktop griddle, bringing out its smokey richness without excess oil. It's an ideal summertime dish that’s easy to prepare entirely outdoors. With marinara, bubbling mozzarella, and perfectly grilled eggplant, this New York-style dish is a crowd-pleaser for vegetarians and meat lovers alike.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons unsalted butter (melted)
• Fresh basil leaves, for garnish
• Vegetable oil (for lighting grill)
• 3 paper napkins
• Firewood for Arteflame grill

Instructions

Step 1: Fire up the Arteflame grill

1. Place 3 paper napkins in the fire bowl and pour vegetable oil over them.
2. Stack firewood over the napkins and light the paper.
3. Let it burn for about 20 minutes until the cooktop is hot and ready. The area near the center will be hottest.

Step 2: Prepare the eggplant

1. Salt the eggplant slices and let sit for 15 minutes to draw out bitterness.
2. Pat dry with a paper towel.
3. Brush both sides with melted butter and season with black pepper.

Step 3: Grill the eggplant

1. Place eggplant slices on the Arteflame flat top cooktop, close to the center for high heat.
2. Grill for about 3–4 minutes per side until browned and tender.
3. Move to a medium heat zone on the griddle to stay warm.

Step 4: Assemble the Parmigiana stacks

1. Layer grilled eggplant slices with marinara sauce, shredded mozzarella, and Parmesan directly on the griddle.
2. Continue layering for 2–3 layers per stack.
3. Let the cheese melt with the lid off — bubbles form after 5–6 minutes in medium heat zones.

Step 5: Serve and garnish

1. Carefully slide the stacks onto plates.
2. Top with fresh basil leaves and extra Parmesan if desired.

Tips

• Use the hottest inner ring of the Arteflame cooktop to sear the eggplant slices beautifully and avoid sogginess.
• Butter gives richer flavor than oil; don’t skip it.
• Cover stacks loosely with a metal bowl (as a dome) for faster cheese melting, while keeping the Arteflame's open-top aesthetic.
• Make use of temperature control by cooking sauces near the outer edges and searing food closer to the center.

Variations

1. Spicy Eggplant Parmigiana: Add red pepper flakes to the marinara and layer sliced jalapeños with the cheese for heat.
2. Mediterranean Parmigiana: Substitute mozzarella with crumbled feta and black olives; use roasted red pepper strips for depth of flavor.
3. Eggplant & Zucchini Stack: Alternate grilled zucchini slices with eggplant for variety in texture and color.
4. Vegan Parmigiana: Use vegan mozzarella and Parmesan alternatives; ensure the butter is plant-based.
5. Meat Lover’s Parmigiana: Add a slice of grilled prosciutto between each layer for a salty-savory kick.

Best pairings

• Rustic garlic bread grilled on the Arteflame with herbed butter
• A crisp arugula salad with lemon vinaigrette
• A fruity red wine like Chianti or a New York Cabernet Franc
• Grilled peaches for dessert with vanilla ice cream

Conclusion

This New York-style Grilled Eggplant Parmigiana delivers all the comfort and flavor of the original without turning on your oven. Whether you’re feeding guests or making family dinner extra special, the Arteflame grill makes this dish unforgettable.