Nebraska Grilled Eggplant Parmesan on Arteflame

Introduction

If you're craving a hearty and flavorful vegetarian dish with that irresistible grilled twist, this Nebraska Grilled Eggplant Parmesan on the Arteflame grill is calling your name. This recipe transforms the traditional Italian comfort food into a wood-fired masterpiece using the Arteflame’s distinct center grill grate and flat top griddle. With buttery grilled eggplant slices, rich marinara, and gooey layers of melted cheese, you’ll be amazed at how this dish rivals its oven-baked cousin—all prepared outside under the Nebraska skies.

Ingredients

• 2 large eggplants, sliced into ½-inch rounds
• 2 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• ½ cup freshly grated parmesan cheese
• 4 tbsp salted butter, melted
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• Fresh basil leaves for garnish

Instructions

Step 1: Get the Arteflame Grill Ready

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the paper and allow the grill to fully heat—you're ready to cook in about 20 minutes.

Step 2: Prepare the Eggplant

1. While the grill heats, slice the eggplants into ½-inch thick rounds.
2. Brush both sides of each slice with melted butter.
3. Sprinkle salt, pepper, and garlic powder evenly over each slice.

Step 3: Grill the Eggplant

1. Place eggplant slices on the hot flat top cooktop near the center for a higher sear temp.
2. Grill for 4–5 minutes per side, until golden brown and tender.
3. Once cooked, move slices toward the cooler edge of the cooktop to hold warm.

Step 4: Assemble the Parmesan Layers

1. On a section of the grill’s flat top, layer slices of grilled eggplant in small stacks.
2. Top each stack with a spoonful of marinara sauce.
3. Sprinkle mozzarella and parmesan cheese over each stack generously.
4. Let the cheese melt slowly on the warm part of the cooktop until bubbly.

Step 5: Serve and Garnish

1. Once cheese is fully melted, remove stacks using a spatula.
2. Garnish with fresh basil leaves.
3. Serve hot right off the grill for that authentic Nebraska outdoor grilled flavor.

Tips

• Choose eggplants that are firm with shiny skin and feel heavy for size.
• The closer to the center of the cooktop you grill, the hotter the surface. Use this to your advantage for sears and faster melts.
• Butter adds a richer flavor and better sear than olive oil.
• Monitor the cheese so it melts without spilling over too far—use the lower heat zones to control it.
• Want smoky flavor? Add a few wood chunks to the firewood for a subtle smoked aroma.

Variations

1. Spicy Grilled Eggplant Parmesan: Add red pepper flakes to the butter before brushing for a kick.
2. Pesto Eggplant Stack: Replace marinara with fresh basil pesto and a slice of provolone.
3. Zucchini-Eggplant Combo: Mix in grilled zucchini slices for layered vegetable flavor.
4. Caprese Style: Add sliced grilled tomato and fresh mozzarella on each stack with a balsamic drizzle.
5. Mediterranean: Use feta cheese, kalamata olives, and sun-dried tomatoes instead of marinara.

Best pairings

• A crisp glass of chilled Chardonnay or Sauvignon Blanc
• Grilled rosemary focaccia or garlic flatbread
• Fresh garden salad with balsamic vinaigrette
• Roasted or grilled asparagus spears
• Lemon sorbet or grilled peaches for dessert

Conclusion

This Nebraska Grilled Eggplant Parmesan is more than just a vegetarian delight—it's an experience in outdoor grilling, using the Arteflame for maximum flavor and presentation. From the buttery sear to the creamy cheese and robust sauce, every bite is a celebration of texture, taste, and char. Give this a try the next time you're firing up your Arteflame in Nebraska—you might never use your oven again.