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Eggplant Parmigiana Skewers topped with mozzarella and cubed tomato.

Grilled Eggplant Parmigiana Skewers

Course: Appetizer
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 2
Catch a glimpse of tasty Sicilian cuisine with a lighter & quicker version of the classic Parmigiana di Melanzane ( Eggplant Parmigiana).
Print Recipe


  • 1 large eggplant sliced into ¼ inch rounds
  • 2 fresh tomatoes peeled and seeded
  • 4 basil leaves chopped
  • 1 mozzarella finely cubed
  • 2 tablespoon Parmesan cheese grated
  • Extavirgin olive oil
  • Salt & Pepper


  • Brush the eggplant slices on both sides with olive oil, and season to taste.
  • Heat a large grilling pan over medium heat.
  • Grill the eggplant 2 mins per side, until crisp and cooked through.
  • Remove the eggplant slices from the pan and allow to cool slightly.
  • In the meantime, cube the tomatoes and fold into a small bowl. Add basil, drizzle with little oil and season to taste with salt and black pepper.
  • Arrange 1 tablespoon mozzarella and 1 teaspoon of chopped tomatoes on top of an eggplant slice and sprinkle with a pinch of Parmesan. Gently roll and pierce with a wooden skewer. Continue until you have 4- 5 rolls per skewers.
  • Grill the skewers until nicely charred on both sides, about 2-3 minutes.
  • Serve the skewers with the remaining tomato tartare on top and decorate with extra basil leaves. Enjoy!