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Our favorite eggplant recipes - 115 recipes

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Preheat Oven 350 degrees: In a baking pan combine all of the above ingredients

  • Dressing:
  • 2 bell peppers – sliced
  • 1 eggplant – cut into quarters
  • 3 vine ripe tomatoes – quartered
  • 4 cloves of garlic – chopped
  • 1 large onion – sliced
  • 1 tsp. of capers plus a little caper juice
  • 1 handful of fresh basil – chopped
  • 1 handful of fresh Italian parsley – chopped
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. garlic powder
  • 3 tbs. olive oil
  • 1 tsp. sugar
  • 2 tablespoon vinegar
  • 2 tablespoon olive oil
4.3/5 (8 Votes)

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Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions

  • 1 pound eggplant, peeled, cut into 1-inch dice
  • 1 teaspoon garlic
  • 1 tablespoon cornstarch, mixed with
  • 2 tablespoons water, to make a paste
  • canola oil, for deep-frying
  • Spicy Sauce
  • 2 tablespoons vegetarian oyster sauce (or regular oyster sauce)
  • 2 tablespoons lite soy sauce
  • 2 tablespoons water
  • 1 tablespoon white vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon chili paste (Sambal Oleck preferred)
  • 1/2 teaspoon ground bean sauce (Koon Chun preferred)
  • 1/2 teaspoon sesame oil
3.9/5 (90 Votes)

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Djuvec is a very popular casserole in Serbia that features a variety of vegetable and your choice of meat

  • 1/2 cup oil
  • 2 pounds meat, cut into medium pieces (1 kg), can use chicken or beef
  • 1 1/2 pounds onion (3/4 kg)
  • 3 1/4 pounds tomatoes (1 1/2 kg)
  • 1 medium sized eggplant
  • 1 green pepper
  • 2 zucchini
  • 2 celery stalks, sliced
  • 2 cups water
  • 1/4 cup vegetable oil
  • 1 cup rice (60 g)
  • Parsley
  • Salt and pepper, to taste
4.2/5 (25 Votes)

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In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt & pepper

  • 2 cups flour
  • 1 egg, beaten
  • 2 tsp dried parsley
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • salt & pepper to taste
  • 1 cup beer
  • 1 large eggplant, cut in 1/4" slices
  • 1 cup oil
4.2/5 (12 Votes)

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PREPARATION: First prepare the Creole Sauce

  • Creamy Crab Sauce:
  • Creole Sauce (see Recipe in Sauces)
  • 4 tablespoons butter
  • 1/4 cup finely chopped shallot
  • 2 tablespoons flour
  • 1 cup milk
  • 3 tablespoons dry white wine or dry Champagne
  • 1/2 teaspoon salt
  • dash Creole seasoning
  • dash ground black or white pepper
  • 1 egg yolk, beaten
  • 1 cup lump crabmeat
  • Fried Eggplant: _
  • 1 cup plain fine dry bread crumbs
  • 1/4 cup fresh grated Parmesan cheese
  • few sprigs parsley .
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon salt
  • dash pepper
  • 1 large egg
  • 1 tablespoon milk
  • 1 medium eggplant
4.2/5 (6 Votes)

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In a bowl, dissolve 2 teaspoons of salt in 1 quart of water

  • Kosher salt
  • 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
  • 1/4 cup plus 2 1/2 tablespoons vegetable oil
  • 4 lamb shanks (about 1 1/4 pounds each)
  • Freshly ground pepper
  • 1 large white onion, chopped
  • 1/2 cup pomegranate molasses (see Note)
  • 1/2 cup dried yellow split peas (3 ounces)
  • 4 dried red chiles
  • 2 teaspoons baharat spice blend (see Note) or garam masala
  • 2 teaspoons ground coriander
  • 8 small pita breads, warmed and torn into large pieces
4.2/5 (5 Votes)

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Special equipment: a broiler-safe 9-by-13-inch baking dish Position 2 oven racks in the middle and upper third of ...

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Kosher salt
  • One 28-ounce can no-salt whole tomatoes, crushed well by hand
  • 1 small bunch curly kale, stripped from the stems and chopped (about 6 cups)
  • 1 cup torn fresh basil leaves
  • 1 cup almond flour
  • 1/2 cup whole-wheat breadcrumbs
  • 2 large egg whites
  • 2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds)
  • Freshly ground black pepper
  • 1 cup shredded part-skim mozzarella
  • 1/4 cup grated Parmesan
  • 2 tablespoons fresh parsley leaves, chopped
4.2/5 (6 Votes)

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Preheat the oven to 350 degrees F

  • 3 medium zucchini (about 1 1/2 pounds)
  • 1 small/medium eggplant (about 3/4 pound)
  • 1 pint cherry or grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • 4 large cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup freshly grated parmesan cheese, divided (about 2 1/2 ounces)
  • 1/4 cup chopped fresh basil, divided
  • 1/4 cup chopped fresh parsley, divided
3.6/5 (11 Votes)

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Preheat oven to 425. Arrange eggplant slices on nonstick baking sheets in single layer

  • 2 eggplants (8-9" long), cut into 18 (1/4" thick) slices
  • 1 pkg. frozen chopped spinach, thawed & squeezed dry
  • 1 c. ricotta cheese
  • 1/2 c. grated parm. cheese
  • 1 1/4 c. shredded Gruyere cheese
  • tomato sauce
4/5 (8 Votes)

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Spread the sliced eggplant in a single layer onto paper towels

  • 1 medium eggplant, cut into 1/4-inch slices
  • 2 eggs
  • 1 Tbsp water
  • 1 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 2 Tbsps olive oil
  • 1 (25 ounce) jar tomato sauce
  • 8 ounces mozzarella cheese, shredded
  • julienned fresh basil, optional
4.2/5 (13 Votes)

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from Cooking Light Magazine

  • 4 Portobello mushroom caps, stems removed
  • 3 tablespoons virgin olive oil, divided
  • Kosher salt and pepper to taste
  • Small eggplant sliced thinly, about 2 cups
  • 1/2 ½ cup prepared marinara sauce
  • 4 oz. Sargento® Shredded Reduced Sodium Mozzarella Cheese
  • 1/2 ½ oz. Sargento® Grated Parmesan & Romano Cheese
  • 4 slices vine ripened tomato
  • Basil leaves for garnish
3.9/5 (17 Votes)

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1.Pre-heat the oven to 300 F

  • 1 large eggplant, chopped into large chunks
  • 1 onion, diced
  • 1 clove garlic, chopped fine
  • 2 medium-size sweet peppers
  • 1 large tomato
  • 4 small potatoes, chopped in 1/2-inch pieces
  • 1 cup red wine (optional*)
  • 1 cup vegetable broth
  • 1 tsp. paprika
  • 4 sprigs fresh marjoram, more to garnish
  • salt & pepper (to taste)
  • If you choose not to use wine, simply add an extra cup of vegetable broth to the recipe
4.5/5 (4 Votes)

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