Grilled Eggplant Parmesan with Ground Lamb Bolognese

Cook Time

45 Mins

Cooking Method






Prep Time

15 Mins




2 tbsp Basil, Chopped

1 Carrot, chopped

1 Celery Stalk, chopped

28 oz crushed tomatoes

1 Eggplant

For Serving, Fresh Basil

8 oz Fresh Mozzarella, sliced

2 Garlic Cloves, Minced

1 lb ground lamb

3 tbsp Olive Oil

3 tbsp Olive Oil (for Sauce)

3 tbsp Parmesan Cheese, grated

1/4 cup Parsley, chopped

To Taste, Smokey Spicy Sweet Hot

To Taste, Smokey Spicy Sweet Hot (for Sauce)

1 Yellow Onion, chopped

Cooking Instructions

Our elevated take on classic Eggplant Parmesan features a succulent ground lamb Bolognese and smoky grilled eggplant. The rich Bolognese sauce is cooked directly on the grill to infuse wood-fired flavor, then spooned over lightly charred eggplant and gooey mozzarella for a memorable dinner.

Wood Pellet Recommendation

In order to add a smoky twist to this Italian mainstay, we recommend using our Competition Blend Hardwood Pellets.

Note: This recipe uses Louisiana Grills Smokey Spicy Sweet Hot Seasoning.

  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat.
  2. Slice eggplant into ¼ to ½ inch slices, then brush with olive oil. Season with Smokey Spicy Sweet Hot. Set aside.
  3. Prepare the Bolognese: Set a cast iron skillet on the grill and heat the olive oil. Add the onion and garlic and sauté for 2 minutes, until onions are translucent. Add the celery and carrot and sauté for 3 more minutes. Add the ground lamb and season with Smokey Spicy Sweet Hot. Stir often, breaking up into smaller pieces with a wooden spoon. Sauté for 5 minutes, until the lamb is no longer pink. Add the tomatoes, parsley and basil and simmer for 15 minutes. Taste and season with additional Smokey Spicy Sweet Hot, if desired. Stir in grated parmesan. Set aside.
  4. Grill the sliced eggplant 3 to 5 minutes, until tender, flipping halfway through. Transfer half of the grilled eggplant to a cast iron skillet, then top each with 1 tablespoon of Bolognese, sliced mozzarella, remaining eggplant, and additional Bolognese. Close the lid and cook for 10 minutes, until the cheese melts.
  5. Remove eggplant parmesan from the grill, and serve warm with fresh basil.

Special Tools

  • Basting Brush
  • Cast Iron Skillet
  • Wooden Spoon


Always brush oil on sliced eggplant, versus drizzling. Eggplant loves to soak up moisture and brushing on oil allows for even distribution, without saturating the delicate flesh.

Diet Info

  • Flexible Dieting