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Our favorite eggplant recipes - 115 recipes

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Suggestions: Eggplant Parmesan

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This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano

  • Filling:
  • 1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes
  • Coarse kosher salt
  • 7 tablespoons (or more) extra-virgin olive oil, divided
  • 2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
  • All purpose flour
  • 3 cups chopped onions
  • 1 cup dry white wine
  • 1 28-ounce can diced tomatoes in juice
  • 3 cups beef broth (preferably organic)
  • 8 garlic cloves, chopped
  • 1 tablespoon dried oregano
  • Topping:
  • 2 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 3/4 cup whole milk
  • 1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)
5/5 (1 Votes)

By

For the favorite Mideast taste, grill the eggplants; otherwise, broil or roast them, then peel them

  • 2 eggplants - (2 to 3 lbs total)
  • 1/4 cup extra-virgin olive oil
  • 7 large garlic cloves - (to 8) finely chopped
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon ground cumin
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons finely-chopped cilantro
  • Cilantro sprigs for garnish
5/5 (1 Votes)

By

Heat the grill or broiler

  • 2 eggplants - (2 to 3 lbs total)
  • 1 large garlic clove - (to 2) minced
  • 1 tablespoon minced onion, preferably mild (optional)
  • 1/3 cup mayonnaise - (to 1/2)
  • 2 teaspoons strained fresh lemon juice - (to 4)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 hard-boiled egg - (to 2) coarsely grated
5/5 (1 Votes)

By

"I've never met a vegetarian dish I loved quite as much as this one

  • 2 (1-lb) eggplants, peeled and sliced lengthwise into 1/2" slices
  • 1 Tbsp + 1 tsp kosher salt, divided
  • 1 tsp ground black pepper
  • 1/4 cup flour
  • 3 eggs, beaten
  • 1-1/4 cups Italian seasoned breadcrumbs
  • 4-1/2 cups marinara sauce
  • 4 cups Mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • Oil, for frying eggplant
4.3/5 (17 Votes)

By

1.Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt...

  • 1/2 pound plum tomatoes, halved and seeded
  • 1 clove garlic
  • 4 tablespoons olive oil
  • kosher salt and black pepper
  • 2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
  • 1 cup ricotta
  • 1 large egg
  • 1/2 cup fresh basil, chopped
  • 1/4 cup grated Asiago or Parmesan (1 ounce)
  • 4 cups mixed greens
4.4/5 (11 Votes)

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Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temp...

  • MARINARA:
  • 1/4 cup olive oil
  • 1 head garlic, cloves crushed
  • 1 large red onion, chopped
  • 3 oil-packed anchovy fillets, optional
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • 1/4 cup dry white wine
  • 2 (28 ounce) cans whole peeled tomatoes
  • 1/4 cup torn basil leaves
  • 1/2 teaspoon dried oregano
  • Kosher salt
  • Eggplant and Assembly
  • 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise 1/2–3/4 inch thick
  • Kosher salt
  • 3 cups panko (Japanese breadcrumbs)
  • 1 1/2 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups Parmesan, finely grated & divided
  • 1 1/2 cups all-purpose flour
  • 5 large eggs, beaten to blend
  • 1 1/3 cups olive oil
  • 1/2 cup finely chopped basil and parsley, plus basil leaves for serving
  • 6 ounces low-moisture mozzarella, grated (1 1/3 cups)
  • 8 ounces fresh mozzarella, thinly sliced
4.4/5 (8 Votes)

By

Preheat Oven 350 degrees: Set up two shallow bowls one with the egg-wash and one with the flour

  • For the Eggplant
  • 2 eggplants – sliced
  • 3 eggs – beaten plus splash of water
  • 1 1/2 cups flour
  • Drizzle of vegetable oil
  • For the Salad
  • 2 stalks celery – chopped
  • 3-4 cloves of garlic – chopped
  • 1 tomato – diced
  • 1/2 cup of Italian parsley – chopped
  • 1 red onion – sliced
  • 15 oz. can of black beans – drained
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. dried oregano
  • 1/2 tsp. black pepper
  • Parmesan or Romano cheese for grating
  • Juice of one lemon
  • 3-4 tablespoons of olive oil
4.4/5 (5 Votes)

By

Preheat the oven to 375 degrees

  • 1 eggplant, approximately 1 lb.
  • 1 lb. ripe tomatoes, peeled and chopped
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons ea. parsley & cilantro, finely minced
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice
4.4/5 (5 Votes)

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Layer breaded eggplant cutlets and hearty zucchini slices with rich ricotta, mozzarella and parmesan cheese - and t...

  • Cheese mixture
  • Cheese mixture
  • 2 pounds fresh ricotta cheese
  • 2 pounds fresh mozzarella cheese
  • 1/2 pound grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 4 eggs
  • Eggplant and zucchini pie
  • Salt and pepper to taste
  • 2 eggplants, peeled
  • 4 zucchini
  • 4 cups all-purpose flour
  • 10 eggs
  • 4 cups bread crumbs (store bought)
  • 11/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper
  • 2 quarts extra-virgin olive oil
  • 5 cups tomato sauce
  • Tomato sauce
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 2 pounds ripe tomatoes, peeled, seeded, and chopped
  • 1/4 to 1 teaspoon crushed hot red pepper flakes
  • 1 teaspoon salt
  • 8 fresh basil leaves, finely shredded
  • Freshly grated Parmigiano-Reggiano cheese for serving
4.3/5 (10 Votes)

By

The perfect starter for a great meal

  • 1 pound eggplant
  • 1/4 cup olive oil
  • 1/3 cup white wine vinegar
  • 1 fresh or dried long chili, finely chopped (or to taste)
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced (or to taste)
  • 1 teaspoon dried oregano
3.9/5 (16 Votes)

By

For those wishing to try the Chex option, three cups of Rice Chex yields approximately one cup of crumbs

  • 2 pounds small to medium-size eggplant (about 6 depending on exact size)
  • 2 large eggs
  • 3/4 cup finely grated Parmesan cheese
  • 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
  • 1 teaspoon dried Italian Seasoning
  • 1/2 teaspoon each kosher salt and freshly ground pepper
  • Olive oil, for baking sheets
  • Optional: marinara sauce for dipping
4.3/5 (15 Votes)

By

1. Preheat oven to 400°F

  • 1 TABLESPOON LEMON JUICE
  • 2 MEDIUM-SIZE EGGPLANTS, HALVED
  • STICKS SALTED BUTTER
  • LARGE ONION, DICED
  • 1 TABLESPOON PARSLEY, FINELY CHOPPED
  • 1 BELL PEPPER, DICED CLOVES GARLIC, MINCED
  • 1 POUND RAW, MEDIUM-SIZE SHRIMP
  • 1 CUP ITALIAN BREADCRUMBS (I would replace with rice, cauliflower, or GF bread crumbs)
  • 1 TABLESPOON WORCESTERSHIRE SAUCE
  • 2 TEASPOONS TABASCO SAUCE
  • 1/2 CUP GRATED PARMESAN CHEESE
  • SALT AND PEPPER TO TASTE
4.2/5 (13 Votes)

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