20 minute meal! This Grilled Eggplant Parmesan recipe with zucchini is a fantastic vegetarian option for your next barbecue! And it couldn’t be easier to make.Let’s get right to the point – this healthy grilled Eggplant Parmesan is nothing short of spectacular, in both presentation and flavor. The flavors remind me of some of the best Eggplant Parmesan dishes I’ve eaten in restaurants and at friends’ tables, but the calorie and fat total rings in far less in this grilled version.I have to ‘fess up – this eggplant Parmesan doesn’t actually include Parmesan. I was aiming for a vegetarian recipe and Parmesan cheeses contain rennet, which is an enzyme found in the lining of the stomach of calves and goats. So yeah, not vegetarian! But thanks to the flavor and texture of melted fresh mozzarella, I promise that you’ll never miss the Parmesan!Eggplant is a veggie that often isn’t appreciated until adulthood (still working on my kids!), but I was lucky to have a mum who shared her love of eggplant with me when I was young by always slipping me a bite of moussaka at our favorite Greek restaurant. I have a feeling she’ll love this recipe.Tips for making this easy Grilled Eggplant Parmesan recipe:This recipe comes together very quickly, making it ideal for a quick weeknight meal or an easy entertaining option.Start by preheating your grill to medium heat.For the eggplant, use a large globe eggplant rather than long, skinny or miniature versions. Cut the eggplant into 1/2-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into 1/4/-inch slices (total 8 slices).To make it easy to transport the vegetables to and from the grill, arrange the eggplant and zucchini slices on a baking sheet. Lightly coat on both sides with olive oil spray, and season with salt and pepper.The veggies don’t take long to cook. The
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