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Eggplant Parm Salad

A heavy Italian-American dish gets a summer makeover when eggplant is marinated and grilled instead of breaded and fried.

Serves 4
Ready in 15 mins
Prep time 7 mins
Cooking time 8 mins
255 calories per serving


> 2 medium eggplants
> 1/2 cup Italian dressing, divided
> 2 plum tomatoes
> 1 cup shredded part-skim mozzarella 
> 1 (5 oz) pkg arugula
> 2 oz chunk Parmesan cheese


Set grill to medium. Thinly slice the eggplants into rounds. Place in a baking dish and add ¼ cup Italian dressing. Season with salt and pepper. Toss to coat.
Thinly slice the tomatoes. Grill the eggplants, covered, 3–4 min. per side, until tender. Top each with a slice of tomato and mozzarella. Cover and grill 1 min., until cheese melts. Remove from heat.
In a large bowl, toss the arugula with remaining ¼ cup Italian dressing. Divide among 4 plates. Top with eggplant rounds. With a vegetable peeler, shave the Parmesan on top.

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