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Our favorite eggplant recipes - 115 recipes

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More Eggplant recipes

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Eggplant can get a bad rap

  • serves 3 to 4
  • 1 large eggplant, halved lengthwise
  • 1 teaspoon kosher salt, divided
  • 1 small onion, sliced
  • 1/4 olive oil
  • 14-oz can whole tomatoes (about 3-4 tomatoes, cut into 1/2-inch pieces)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
4.5/5 (2 Votes)

By

Rated 4 stars out of 5 PER SERVING (entire recipe): 280 calories, 6g fat, 905mg sodium, 31

  • 2 frozen meatless hamburger-style patties with about 100 calories each
  • 1 eggplant, about the width of the patties
  • 1/2 cup canned crushed tomatoes
  • 1/4 teaspoon Italian seasoning
  • Chopped fresh basil, for garnish
4.5/5 (2 Votes)

By

Found a recipe similar to this in a book in the kitchen of a house we rented at the Outer Banks in May 2013

  • 1 medium to large eggplant
  • Salt
  • Vegetable oil, enough to come 1/2" up the side of the pan (I use less!)
  • 1/2 cup onion, thinly sliced
  • 1-1/2 tsp chopped garlic
  • 2 cups imported canned Italian plum tomatoes, drained and cut into thin strips without their juice (in summer I use fresh tomatoes)
  • Freshly ground pepper
  • 1 pound spaghetti (or other pasta that you like)
  • 3 Tbs. grated mild pecorino romano cheese
  • 3 Tbs. fresh ricotta
  • 8-10 fresh basil leaves, cut into chiffonade. If out of season, use 2 Tbs. chopped parsley
  • Freshly ground Parmesan for the table
4.5/5 (2 Votes)

By

Preheat the oven to 350 degrees F

  • 1 medium eggplant
  • 4 cloves of garlic, minced
  • 2 tablespoons of water
  • 1 3/4 cups of gluten free or old fashioned oats
  • 1 organic egg
  • 1 cup of loosely packed basil
  • 1 tablespoon of parmesan cheese (*optional)
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of dried parsley
  • Sea salt and pepper
  • Extra virgin olive oil
  • 4 zucchinis/yellow squash
  • Marinara sauce (we used Rao's Roasted Eggplant Sauce)
4.4/5 (7 Votes)

By

Eggplant is one of those vegetables you're not sure what to do with sometimes

  • 1 egg
  • 1/4 cup (60 mL) milk
  • 1/2 cup (125 mL) panko breadcrumbs
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) sea salt
  • 1/2 tsp (2 mL) ground black pepper
  • 2 Tbsp (30 mL) olive oil
  • 1 small eggplant, unpeeled, cut into 1/2-inch (i cm) slices
  • 1 large tomato, sliced
  • 1/4 cup (60 mL) fresh basil, chopped
  • 1 ball mozzarella, sliced
4.4/5 (7 Votes)

By

Served on a bed of fluffy couscous, this colorful vegetarian dish is full of big, bold flavors

  • 1 can(s) (8-ounce) tomato sauce
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) curry powder
  • Kosher salt
  • Pepper
  • 1 can(s) (15-ounce) diced tomatoes
  • 1 medium onion, finely chopped
  • 1 medium (about 3/4 pound) eggplant, cut into 3/4-inch pieces
  • 1 can(s) (15-ounce) chickpeas, rinsed
  • 3/4 cup(s) couscous
  • Chopped cilantro, for serving
  • Plain Greek yogurt, for serving
4.4/5 (7 Votes)

By

A Greek version of the classic 7-layer dip that combines hummus, olives, grilled vegetables, tzatziki, bulgur, toma...

  • BULGUR:
  • 3 ounces feta cheese, crumbled, about 3/4 cup
  • 3 plum tomatoes, chopped
  • 1/4 cup mint, chopped
  • 3/4 cup parsley, chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/3 cup water
  • 1/3 cup bulgur
  • 1 tablespoon olive oil
  • salt to taste
  • TZATZIKI:
  • 1/2 cup plain Greek yogurt
  • 1/2 cup cucumber, diced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • GRILLED VEGETABLES:
  • 1 small eggplant, sliced to 1/2-inch thick
  • 1/2 medium zucchini, sliced lengthwise to 1/2-inch thick
  • olive oil, to coat
  • salt and black pepper to taste
  • kalamata olives, pitted and coarsely chopped
  • 3/4 cup hummus, preferably roasted red pepper flavor
4.4/5 (7 Votes)

By

Fried eggplant southern style goes great with southern fried chicken and follows a similar cooking method

  • 1 large or 2 Medium-Sized Eggplant, stems removed
  • Kosher Salt
  • 1 Egg, lightly beaten
  • 1/3 cup Buttermilk
  • 3/4 cup Fine-Ground White Cornmeal
  • 2 tablespoons Cornstarch
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Fresh Ground Black Pepper
  • Oil, for frying
4.2/5 (9 Votes)

By

Eggplant Heat oven to 400

  • 3/4 c. panko bread crumbs
  • 1/4 c. grated parmesan cheese
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 egg whites
  • 1 lg. eggplant,about 1 1/2 lbs.,cut into 1/2 inch slices(about 16 slices)
  • Sauce and Pasta
  • 4 cloves garlic,peeled and sliced
  • 2 cans no-salt added diced tomatoes
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 c. fresh basil
  • 1/2 c. shredded mozzarells
  • 1/2 lb. angel hair pasta,cooked following pkg. directions.
5/5 (1 Votes)

By

WET TOWEL AND SPRINKLE BREAD CRUMBS ON TOWEL

  • 1 LARGE EGGPLANT- PEELED & CUBED. SAUTE IN OLIVE OIL & COVER, COOK UNTIL TENDER. ( ADD SOME WATER TO PAN)
  • SAUTE 3 CHOPPED ONIONS IN OIL. ADD TERIAKE & SHERRY WINE ( 3-4 TABLESPOONS)
  • 2 POUNDS CHOPPED TURKEY, BREAD CRUMBS- GRATED CHEESE, BASIL, PARSLEY, 2 EGGS. MIX WITH EGGPLANT.
5/5 (1 Votes)

By

Peel eggplant and slice about 3/4 to 1" thick

  • Crab Meat topping:
  • 1 large eggplant
  • 2 T flour
  • Oilve oil to saute
  • 1 pkg (8oz) mozzarella cheese (shredded)
  • 1 jar Italian meat sauce
  • 1 # crab meat
  • 1/4 c butter 1/2 c Sauterne wine
  • Hollandaise sauce:
  • 2 egg yolks
  • 2 c mayonnaise
  • 1/2 T Worcestershire Sauce
  • 2 T dry mustard
  • salt, white pepper to taste
5/5 (1 Votes)

By

pioneer woman

  • 2 pounds Skinless, Boneless Chicken Breasts
  • 2 pounds Gravy (Italian Red Sauce)
  • 1 whole Medium Size Eggplant
  • 8 ounces, weight Shredded Mozzarella Cheese
  • 1 cup Olive Oil, Plus 2 Tablespoons, Divided
  • 1 cup Milk
  • 1 cup Flour
  • 1 teaspoon Garlic Powder
  • Ground Pepper To Taste
5/5 (1 Votes)

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Italian Chicken and Eggplant Casserole Braised Eggplant & Tomatoes