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Our favorite eggplant recipes - 115 recipes

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Trim some of the skin off the sides of the eggplants then cut them into thin planks lengthwise about 1/4- to 1/2-in...

  • Pomodoro Sauce:
  • 3 firm, medium eggplant
  • Salt
  • Olive oil, for shallow frying
  • 1 1/2 pounds fresh mozzarella, diced into small pieces
  • 1 12 cups freshly grated Parmigiano-Reggiano cheese
  • 2 quarts Pomodoro Sauce
  • A handful of basil leaves
  • A handful of parsley, finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt
  • 1/2 cup chicken or vegetable stock
  • 2 28- to 32-ounce cans Italian tomatoes
  • A few leaves of basil, torn
4.2/5 (26 Votes)

By

reheat the oven to 350 degrees F

  • 2 medium eggplant, thinly sliced (1/4 inch thick)
  • Sea salt
  • Olive oil
  • 1 small yellow onion, diced
  • 2 large garlic cloves
  • 1/4 teaspoon red chili flakes
  • Dash of cinnamon
  • One 15 ounce can diced tomatoes
  • 2 tablespoons finely chopped fresh parsley, divided
  • See more at: http://feedmephoebe.com/2014/07/meatless-monday-turkish-eggplant-casserole-recipe-tomatoes-imam-bayildi/#sthash.AYWXfYfD.dpuf
4.6/5 (12 Votes)

By

Moussaka is a special dish for me personally

  • MEAT SAUCE:
  • 1 large eggplant
  • 2 large russet potatoes
  • 1/2 cup olive oil
  • Salt to taste
  • 2 to 3 tablespoons olive oil
  • 1 pound ground beef
  • 1/2 cup tomato paste
  • 1/2 cup tomato puree
  • 1/2 cup red wine
  • 1 bay leaf
  • 1 tablespoon dry oregano
  • 1 tablespoon garlic powder
  • 1/2 teaspoon allspice
  • 1 teaspoon honey
  • Salt, to taste
  • BECHAMEL SAUCE:
  • 6 tablespoons butter
  • 1/2 cup flour
  • 2 1/2 cups milk
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 3 egg yolks
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon cinnamon
  • TOPPING:
  • 1/3 cup Pecorino-Romano cheese, grated
4.5/5 (15 Votes)

By

Your pressure cooker makes quick work of this dish and creates perfect tender moist morsels of chicken and veggies,...

  • 2 tablespoons vegetable oil
  • 3 medium cloves garlic, crushed
  • 3 Thai green bird's eye chilies, halved
  • 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 2 tablespoons Thai green curry paste
  • 1 (14-ounce) can coconut milk
  • 6 cups cubed skin-on Kabocha squash (from about half of one small 4-pound squash)
  • 1 medium (12-ounce) eggplant, cubed (about 4 cups)
  • 1 (4-pound) whole chicken, cut into 8 pieces, or 4 pounds chicken drumsticks and thighs
  • Kosher salt
  • 1 tablespoon fish sauce
  • 4 ounces spinach (about 4 packed cups), roughly chopped
  • 1/2 cup loosely packed fresh cilantro leaves and tender stems (from about 5 sprigs)
  • 1/2 cup loosely packed fresh Thai basil leaves (from about 5 sprigs)
  • Freshly ground black pepper
  • Cooked rice, barley, or other grain, for serving
  • Lime wedges, for serving
4.3/5 (4 Votes)

By

Faux cheeses made with nuts are key to vegan cooking

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  • Involtini
  • 2 cups raw cashews (10 ounces)
  • 1 teaspoon nutritional yeast
  • 1/2 cup water
  • 1/4 cup pitted kalamata olives, finely chopped
  • Salt and freshly ground pepper
  • Two 1-pound eggplants, sliced lengthwise 1/4 inch thick
  • Extra-virgin olive oil, for brushing
  • Ratatouille
  • 1 pound tomatoes, sliced crosswise 1/2 inch thick
  • 2 medium red onions, sliced crosswise 1/2 inch thick
  • 4 Italian frying peppers
  • 1 eggplant (1 pound), sliced crosswise 1 inch thick
  • 2 small zucchini (1 pound), halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • 1 bay leaf
  • 1 teaspoon chopped thyme
  • 1 teaspoon dried oregano, crumbled
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1/2 cup shredded basil
  • Harissa, for serving
4.7/5 (3 Votes)

By

Until now Eggplant Parmegian was my favorite way to kick up this bland vegetable

  • 1 large eggplant, 1/4-inch slices
  • salt and fresh ground pepper
  • 1/4 cup honey
  • 1 T soy sauce
  • lemon: zest and 1T juice
  • 5 scallions sliced thin, white and green separated. 2T greens for garnish
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 1 cup all-purpose flour
  • Oil for flash frying
4.5/5 (16 Votes)

By

If you like a classic eggplant parm, then you'll absolutely love our eggplant parmesan lasagna with ricotta, marina

  • 1 tablespoon olive oil, plus more for the baking sheet and foil
  • 1 large egg
  • 2 egg whites
  • 1 cup panko bread crumbs
  • 1/2 cup all-purpose flour
  • 2 medium eggplants
  • 16 ounces lowfat small-curd cottage cheese
  • 15 ounces part-skim ricotta
  • 6 ounces part-skim mozzarella, grated, about 1 1/2 cups
  • 1/2 cup grated Romano or Parmesan cheese
  • 2 tablespoons grated Romano or Parmesan cheese
  • Black pepper, to taste
  • 1 cup fresh basil, roughly chopped
  • 1/2 cup fresh flat-leaf parsley, roughly chopped
  • 2.50 cups jarred marinara sauce
4.5/5 (20 Votes)

By

8 servings

  • 2 large firm eggplants, cut into 1/2-inch slices
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt, more as needed
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 pound ground lamb or beef (80 percent lean)
  • 1/2 teaspoon ground cinnamon
  • Black pepper
  • 1/2 tablespoon unsalted butter
  • 1/2 cup pine nuts
  • 1 (28-ounce) can tomato sauce, or 31/2 cups homemade sauce (see recipe)
  • 12 ounces fresh mozzarella, sliced
4/5 (25 Votes)

By

Bon Appetit

  • Dipping Sauce
  • 1 1 1 cup plain low-fat yogurt
  • 1 1 1 tablespoon chopped kosher pickle or pickle relish
  • 2 2 2 teaspoons finely grated lemon zest
  • 2 2 2 teaspoons chopped fresh oregano
  • Kosher salt and freshly ground black pepper
  • Fries
  • Vegetable oil (for frying)
  • 1 1 1 cup rice flour
  • 2 2 1 tablespoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
  • 1 1/2 1 1/2 1/2 tablespoons za'atar
  • 1 1 1 tablespoon garlic powder
  • 1 1 1 teaspoon fine sea salt plus more for seasoning
3.9/5 (12 Votes)

By

Preparation time:10 minutesCooking time:10 minutesMakes:4 Servin

  • John Cullen
  • Ingredients
  • 1 tsp vegetable oil
  • 250 g lean ground pork
  • 2 garlic cloves, minced
  • 1 tsp finely grated fresh ginger
  • half medium eggplant or 2 Japanese eggplants, cut into 1/2 inch dice
  • half 530 g pkg regular tofu, cut into 1/2 inch dice
  • 2 tbsp oyster sauce
  • 1 to 2 tsp hot chili-garlic sauce
  • 1 green onion, thinly sliced
  • sliced fresh red chilies for garnish (optional)
  • If you’re a lover of eggplant, this recipe will surely please your palette. Cooked with garlic, ginger, chilies and oyster sauce, the aromatic flavours meld together into one delicious dish. Bon appetit!
  • additions: parsnips, red pepper, broccoli served over rice, lentils, or quinoa.
4.6/5 (9 Votes)

By

Preheat oven to 350F. Heat a large non-stick skillet over medium-high heat

  • 3 tbsp olive oil, divided
  • 2 eggplants, thinly sliced
  • 1 garlic clove, minced
  • 1 lb extra lean ground beef
  • 3/4 cup marinara sauce
  • salt and pepper to taste
  • About half a bunch of fresh basil, leaves chopped
  • 1 cup grated parmesan
  • 1 cup grated light mozzarella
4.6/5 (7 Votes)

By

Heat the canola oil in a skillet over high heat

  • 3 tablespoons coconut oil
  • 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
  • 1 cup water
  • 1 tablespoon crushed red pepper flakes
  • 3 tablespoons garlic powder
  • 5 teaspoons coconut sugar
  • 1 teaspoon arrowroot
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
4.6/5 (5 Votes)

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