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Our favorite eggplant recipes - 115 recipes

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Try something new for toppings on your pizza

  • 1 pizza dough
  • 4 ounces uncooked tomato sauce
  • 4 ounces low moisture mozzarella, grated
  • 4 ounces saute’d eggplant
  • 2 egg yolks and water
  • 2 ounces breadcrumbs
4.6/5 (7 Votes)

By

When winter gets nearer and the nights are getting colder and longer, what better way to warm up than with this del...

  • 2 medium to large eggplant, sliced 1/2″ thick
  • Salt & pepper
  • Olive oil
  • 1 quart simple tomato sauce
  • 3 tablespoons chives, minced
  • 3 tablespoons parsley, minced
  • 1 tablespoon thyme leaves
  • 12 ounces creme fraiche or heavy cream
  • 4 ounces parmesan cheese, grated
4.3/5 (28 Votes)

By

Eggplant Enchilladas

  • 1 eggplant
  • kosher salt
  • olive oil for frying (I used canola oil)
  • tomato sauce, this is the one I adore, but feel free to use your favorite store-bought
  • heavy cream
  • freshly grated Asiago cheese or Parmigiano Reggiano (I used parm)
  • Stuffing
  • bread crumbs, about 1/2 cup, made from about 3 slices day-old bread*
  • 1 cup whole milk ricotta, homemade is easy and delicious
  • grated zest of 1 lemon
  • juice of 1/2 lemon
  • 1 tsp. fresh thyme leaves, minced
  • 1/4 tsp. kosher salt
4.3/5 (23 Votes)

By

The eggplant: Trim the ends off the eggplant and slice into ¼-inch thick rounds

  • 1/2 pound hot or mild Italian sausage, either pork or poultry (ok, hot pork is the way to go)
  • 1 medium eggplant, about 1 pound
  • 4 medium tomatoes, about 1 3/4 pound, or 28 ounces of canned tomatoes, preferably no salt added
  • 1 medium onion, chopped
  • 1 small bell pepper, seeded and chopped
  • 4 or 5 cloves garlic, minced
  • 3 or 4 fresh oregano leaves
  • 4 or 5 fresh basil leaves
  • 1 small sprig flat leaf parsley
  • 1 tsp. crushed dry red pepper, or to taste (optional)
  • 1/2 tsp. sugar (optional but recommended with canned tomatoes to bring out their flavor)
  • 1/4 dry red wine
  • Generous grind black pepper
  • 1/2 pound shredded part-skim mozzarella
  • 1/4 cup grated parmesan
  • Extra virgin olive oil
  • Salt
4.1/5 (30 Votes)

By

Peel and slice eggplants. Pour several Tbsp

  • 6-8 Chinese eggplants (or more if small) you judge, can't have too many
  • 1 large onion chopped
  • Tony Chachere's Seasoning (to taste)
  • 1/2 cup garlic seasoned bread crumbs
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup grated Swiss cheese
  • 1 can of drained Rotel tomatoes
  • 1 egg
  • olive oil
  • water
  • Topping: combine
  • 1 sleeve of Ritz crackers crushed into small pieces
  • 3/4 stick of butter, melted
4.5/5 (8 Votes)

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A tasty stir-fry using portabella mushrooms and eggplants

  • Sauce:
  • 4 T soy sauce
  • 4 T Worcestershire sauce
  • 2 teas tomato paste or ketchup
  • 2 teas sesame oil
  • 2 teas sugar
  • 1/2 teas cornstarch
  • 4 T olive oil
  • 1 lb boneless chicken breasts or thighs cut into bite-sizes cubes
  • Eggplant about 1 lb. cut into cubes, skin on
  • 1 T ginger grated
  • 1 clove garlic, minced
  • 1/4 lb portabella mushrooms only caps cut into bite size pieces
  • Rice for serving
  • To make eggplant less bitter, toss cubed eggplant with 1 T salt, place in a colander and let stand for 15 minutes. Pat dry before stir frying. Salt draws out the bitterness and moisture.
4.5/5 (11 Votes)

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Two ways: Regular and Italian methods

  • Regular:
  • 1 small eggplant
  • 1 tablespoon olive oil
  • 1/4 cup dry bread crumbs spread on plate
  • 1 egg mixed with milk below put on plate
  • 3 tablespoons of milk
  • sprinkle with Parmesan Cheese
  • Italian:
  • 1 small eggplant
  • 1/2 cup butter
  • 3/4 cup dry bread crumbs
  • 8 oz. of spaghetti sauce with mushrooms
  • 1 tablespoon crushed oregano
  • 1 cup shredded Mozzarella cheese (sprinkle)
  • sprinkle with oregano
4.5/5 (6 Votes)

By

Preheat the oven to 450°F

  • Ingredients
  • 1 large eggplant, quartered and cut into 1/4 inch slices
  • 1 large red onion, quartered and cut into 1/4 inch slices
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon cumin
  • 1 lemon, juiced
  • zest of 1 lemon
  • 1 garlic clove, minced
  • 1 cup Israeli couscous
  • 1/2 cup chopped cilantro leaves
4.5/5 (6 Votes)

By

This delicious Italian dish epitomizes summer on a plate

  • 2 tablespoons brined capers, drained
  • 1/4 cup extra-virgin olive oil
  • 1 (1-pound) eggplant, peeled and cut into 1/3-inch dice
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 medium tomato, finely chopped
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon pine nuts
  • Salt, to taste
  • Black pepper, freshly ground
  • 1 Hass avocado, diced
4.4/5 (12 Votes)

By

Peel eggplant. Cut lengthwise and then cut each halve in two and slice in food processor

  • 1 medium eggplant
  • Italian breadcrumbs
  • 2 eggs
  • Sauce of your choice
  • Italian mix shredded cheese
  • Mild Cheddar Cheese
  • Feta cheese
  • Pizza crust (homemade or packaged)
4.5/5 (4 Votes)

By

Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl

  • 1 eggplant – peeled and cut into chunks
  • 28 oz. can - crushed tomatoes
  • 1 red onion - sliced
  • 3 large cloves of garlic – chopped
  • 1 pint of grape tomatoes – halved
  • 1 tablespoon of lemon juice
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1/4 tsp. red pepper
  • 1 tsp. dried oregano
  • 1/2 cup fresh basil – chopped
  • 1/4 cup red wine
  • 1 lb. favorite macaroni
  • Fresh grated Romano cheese
  • Olive oil
4.5/5 (4 Votes)

By

Substitute cauliflower rice in this wonderfully cheesy eggplant for a lower carb version!

  • 1 medium eggplant
  • 1/2 cup rice, cooked
  • 1 cup tomatoes, chopped
  • 1/4 cup peppers, chopped
  • 1/4 cup onion, chopped
  • 1/2 teaspoon salt
  • 1/2 cup mozzarella cheese, grated
  • 2 tablespoons butter
  • 1 cup soft breadcrumbs
4.5/5 (2 Votes)

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