Discover how to make crispy grilled eggplant and zucchini with a Parmesan breadcrumb crust. Perfect for summer grilling, this easy recipe is a crowd-pleaser!
Looking to elevate your summer grilling game? This crispy grilled eggplant and zucchini recipe is your ticket to a flavorful, smoky delight. With a Parmesan breadcrumb crust and a hint of ancho chili, it’s a dish that promises to impress.
Ingredients:
1 medium eggplant or 2 medium zucchinis, sliced into 1-inch rounds
Ingredients:
1. Breadcrumbs:
For a crispier coating, use 1 cup of panko breadcrumbs instead of regular breadcrumbs. Panko’s larger flakes create a lighter, crunchier texture.
2. Parmesan Cheese:
Increase the Parmesan to ½ cup, finely grated. This not only boosts flavor but also enhances the crispness of the coating.
3. Seasonings:
Add 1 teaspoon of garlic powder and 1 teaspoon of dried oregano to the dry mix for additional depth of flavor.
4. Salt:
Reduce salt to 1 teaspoon to balance the increased Parmesan, which is naturally salty.
5. Binding Agent:
Use a light egg wash (1 beaten egg with 1 tablespoon of water) before dredging the slices in the breadcrumb mixture. This helps the coating adhere better and creates a more cohesive crust.
Grilling Tips
Uniform Slices: Ensure all vegetable slices are of equal thickness for even cooking.
Preheat the Grill: Allow your grill to reach the desired temperature before placing vegetables on it.
Use a Grill Mat: This prevents sticking and makes flipping easier.
Monitor Closely: Keep an eye on the vegetables to prevent overcooking, especially zucchini, which cooks quickly.
By making these slight adjustments to your grilling times, you’ll achieve perfectly cooked eggplant and zucchini with delightful textures and flavors.
Grilling Times
Eggplant (1-inch slices):
Grill Temperature: 400°F
Time: Approximately 4–5 minutes per side
Total Time: 8–10 minutes
Resources for grilling eggplant.
The Chopping Block
+20
+20
Foolproof Living
+20
Green Healthy Cooking
+6
Spend With Pennies
+6
La Cucina Italiana
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This duration ensures the eggplant becomes tender with well-defined grill marks. Overcooking can lead to a mushy texture, so monitor closely.
Zucchini (1-inch slices):
Grill Temperature: 400°F
Time: Approximately 3–4 minutes per side
Total Time: 6–8 minutes
Resources for grilling zucchini.
Spend With Pennies
+1
The Chopping Block
+1
The Spruce Eats
+13
Hey Grill, Hey
+13
La Cucina Italiana
+13
Foolproof Living
Zucchini cooks faster due to its higher water content. Grilling for this duration will yield tender slices with a slight crispness.
Gimme Some Grilling ®
+4
Allrecipes
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Allrecipes
+4
Flavor Boost: The optional ancho chili powder adds a smoky kick.
Pairing Suggestions:
Main Course: Serve alongside grilled chicken or steak.
Vegetarian Option: Pair with a quinoa salad or grilled portobello mushrooms.
Wine Pairing: A chilled Sauvignon Blanc complements the smoky flavors.
simplyrecipes.com
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Additional Resources:
For more grilled vegetable recipes, check out Allrecipes’ Grilled Eggplant and Zucchini.
Explore variations like the Grilled Zucchini Parmesan for a cheesy twist.
Allrecipes
thejoyfulplateful.com
Happy Grilling,
Jerry
This article came at the perfect time. The steak cubes are marinating for the shish-kabobs I was going to grill for dinner. Now I know which veggies I’m going to use.
My grandmother used to fry battered eggplant and zucchini all the time and I loved it. But it’s been decades since I’ve had either, and I’ve never tried it grilled.
Great recipe!
Ken,
Timing is everything! I am thankful you have your grandmother’s cooking as a guide. Please let me know how much you enjoyed this recipe. My family can’t get enough, especially when I add onion or cherry tomatoes.
Happy Grilling,
Jerry
I love grilling veggies in the summer, and this crispy eggplant and zucchini combo sounds absolutely perfect. The idea of getting that smoky flavor without losing the veggies’ texture is exactly what I’m after. I usually toss mine with olive oil and garlic before grilling, but now I’m interested in trying your seasoning suggestions too. Do you think this would pair well with a yogurt dipping sauce or something spicier?
Marlinda,
It should go well with a yogurt dipping sauce. I also like the idea of a spicier dipping sauce. There are times when I add an onion to this mixture and do it as a skewer. I have done this combination year-round, but that will depend on the weather in your area.
Happy Grilling,
Jerry
This looks delicious! As someone from the UK, we call them courgettes and aubergines, and I’ll be honest—I never really know how to cook them well. I usually end up roasting them until they’re mushy! Grilling with a crispy Parmesan breadcrumb crust sounds like a game-changer. I might have to give this a go at the next barbecue (weather permitting, of course ????). Any tips for getting them just right on a stovetop grill pan instead of an outdoor grill? My daughter is a vegetarian so it would be good to know.
Lesley,
When doing this in the oven, preheat your oven to 400°F (204). Roast for 4-5 minutes per side for the perfect cooking time. You will find as time goes on it becomes easier to cook for a vegetarian. The cooking and grilling world are becoming more flexible when cooking for someone who is a vegetarian.
Happy Grilling,
Jerry
This recipe sounds like the perfect addition to any summer cookout! I’ve always loved the smoky flavor that grilling brings out in vegetables, and eggplant and zucchini are such great choices—they soak up marinades beautifully and get that crispy outside while staying tender inside.
I’ve found that brushing them with a mix of olive oil, garlic, and a touch of balsamic really brings out their natural sweetness. Do you typically grill them directly on the grates, or do you prefer using a grill basket for more control?
It’s great to see more veggie-forward grilling ideas that can stand on their own or complement any main dish. Definitely adding this to my weekend grilling lineup—thanks for sharing!
Tommy,
Depending upon the other items of food that is being grilled determines whether or not a grill basket is used. If there are several items to be grilled, I may use a basket for convenience. I prefer to grill my vegetables and my proteins are resting, so all of my meal comes off at the same time. This allows my food to be hot when being served.
Happy Grilling,
Jerry
I love eggplant and I love zucchini. I don’t eat a lot of carbs, so how is this recipe without adding the breadcrumbs? I like the idea of being nice and crispy, I just don’t want the bread LOL. Anything I can use in its place? Or do I just follow the recipe minus the bread crumbs. Have you made this without the bread crumbs?
Leahrae,
Just leave the breadcrumbs out of the recipe. Of course, this means your vegetables will not be as crisp but will still have a great flavor. Finding the flavor profile you prefer is what grilling is all about.
Happy Grilling,
Jerry
It’s awesome how food can tie us back to those familiar moments, even decades later.
Grilling definitely gives eggplant and zucchini a whole new life—especially with that Parmesan breadcrumb crust. It’s a lighter take, but still packed with flavor and crunch. And pairing them with your marinated steak kabobs sounds like the perfect balance. Hope you give it a go—I’d love to hear how it turns out on the grill compared to the classic fried version!
Darren,
Grilled zucchini is in a class all its own. Using a Parmesan crust elevates the flavor of zucchini without compromising its flavor. Grilled zucchini is great for pairing with different kabobs without becoming too soft. You need to remember there is a great deal of moisture in zucchini.
Happy Grilling,
Jerry