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A cedar plank with a knife and fork, and two layered eggplant parmesans, with three metal bowls in the background.
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5 / 4 votes

Cedar-Plank Grilled Eggplant Parmesan

Cedar-plank grilled eggplant Parmesan is nothing short of genius. The eggplant slices are grilled then added as layers to the Parmesan. Best of all: all that flavor is imbued with the smokiness of the cedar.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Mains
Cuisine: Italian
Servings: 2 servings
Calories: 813

Equipment

  • 4 square or 2 long rectangular cedar planks, soaked
  • Gas or charcoal grill

Ingredients

For the eggplant

  • 1 to 2 medium (about 14 ounces) eggplants
  • Extra virgin olive oil, for brushing and drizzling
  • Coarse salt and freshly ground black pepper
  • 1 to 2 teaspoons dried oregano, preferably Italian
  • Mild vegetable oil, for oiling the grill grate

To assemble

  • 12 ounces fresh burrata, sliced (cream reserved), or mozzarella
  • 2 cups store-bought or homemade chunky tomato sauce
  • 1/2 cup freshly and finely grated Parmigiano-Reggiano cheese
  • 4 fresh basil leaves, thinly slivered (optional)
  • 1/2 cup dried plain breadcrumbs, or panko (optional)
US - Metric

Instructions

Grill the eggplant

  • Set up your grill for direct grilling and heat to high. Char the cedar planks on one side until they darken and smoke, but not so long they catch fire, 2 to 4 minutes. Let cool on a heat-proof surface.
  • Meanwhile, cut the eggplant crosswise into 12 slices, each about 1/4 inch (6 mm) thick. Lightly brush each on both sides with olive oil and season on both sides with salt, pepper, and oregano.
  • Brush or scrape the grill grate clean and oil it well.
  • Arrange the eggplant slices on the grate. Grill until well browned on both sides and soft in the center, 4 to 6 minutes per side. Alternatively, you can grill the eggplant on a preheated plancha. Transfer the eggplant slices to a rimmed baking sheet and let cool.

Assemble the eggplant parmesan

  • Place a slice of eggplant on each plank (2 slices if using long planks). Top each slice with a slice of burrata (spoon on some of the cream as well), followed by a generous dollop of tomato sauce.
  • Sprinkle with Parmigiano-Reggiano and a tuft of slivered basil, if using. Build the second layer of eggplant, burrata, tomato sauce, Parmigiano-Reggiano, and basil. Crown with a slice of eggplant.
  • If you like a crisp top, sprinkle the top eggplant slice with breadcrumbs and drizzle with extra virgin olive oil. The eggplant Parmesans can be assembled and refrigerated several hours ahead of time and grilled at the last minute.
  • Return the assembled eggplant Parmesans on their planks to the grill, placing over indirect heat. Grill until the tomato sauce is bubbling, the cheese is melted, and the tops are browned, 10 to 20 minutes.
  • Serve immediately, preferably still on the cedar planks.

Notes

How do I prepare cedar planks for grilling?

In a large container, soak the cedar planks for 15 to 30 minutes. Use a heavy object to keep the planks submerged. Soaking the planks keeps the wood from burning and also keeps the food on top moist during grilling. Some grillers use salted water for soaking, which is nice but not necessary.

I thought you had to soak cedar grilling planks overnight?

That seems to be a common misconception, and one David followed for a long time. But long soaks actually leech the flavor out of the wood, which is the last thing you want. A soak of up to 60 minutes, the maximum, is all you need for optimal results.

Nutrition

Serving: 1portion | Calories: 813kcal | Carbohydrates: 34g | Protein: 45g | Fat: 65g | Saturated Fat: 35g | Monounsaturated Fat: 8g | Cholesterol: 138mg | Sodium: 1902mg | Fiber: 5g | Sugar: 12g