Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo)


This side dish (or "contorno" if you want to use the Italian word) couldn't be easier! We make this often during the summer when we have an abundance of basil and parsley growing in our garden. Works well with zucchini, too.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins


  • 1 eggplant, sliced into 1/2-inch rounds

  • cup extra virgin olive oil

  • 2 cloves garlic, minced

  • teaspoon salt

  • 2 tablespoons chopped fresh basil

  • 1 tablespoon chopped fresh flat-leaf parsley


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.

  3. Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.

  4. Arrange grilled eggplant on a platter. Brush with olive oil and garlic mixture until eggplant has absorbed oil. Sprinkle with chopped basil and parsley and serve.


Can be served warm or at room temperature. Leftovers taste great on a panini.

Nutrition Facts (per serving)

204 Calories
19g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 204
% Daily Value *
Total Fat 19g 24%
Saturated Fat 3g 14%
Sodium 76mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 2g
Vitamin C 5mg 25%
Calcium 19mg 1%
Iron 1mg 3%
Potassium 330mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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