Easy grilled eggplant

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Enjoy the simplicity of Italian grilled eggplant, "melanzane grigliate". This delicious easy dish features marinated eggplant cooked to perfection until tender and golden brown. Serve it the Italian way with grilled meats. It's my favorite eggplant recipe!

– 2 medium eggplants about 1 lb each – 2 tablespoons sea salt – ½ cup extra virgin olive oil – 2 tbsp chopped fresh oregano – ¼ tsp salt or more, to season when cooked – 2 Tablespoons Italian parsley leaves  chopped, for garnish (optional)


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Cook time: 10 min

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appetizer, side dish

prep Time

10 min


why you'll love this italian grilled eggplant recipe:Mamma's recipe: Like my almond biscotti I just shared, this is another special recipe from mom! So, yes! That earns it the number 1 reason to love this recipe. – Keeps its shape: I know this may seem like a silly reason, but it's an important one. And it's because of how thick mom slices them. It is on the thicker side. But they have a tender center and a delightful charred exterior.

What if I don't have a grill or grill pan? No problem. You could broil in the oven 3-4 minutes per side, or until it's cooked all the way through. Just keep an eye on it so it doesn't burn.


How to cut eggplant for grilling? An easy way to cut the eggplant is cut it crosswise. Make sure you do 1/2-inch thick slices, and that all slices are same width so will cook evenly. You could cut lengthwise, if you prefer long slices. You could use Asian eggplants. Just cut them into chunks.


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