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Our favorite eggplant recipes - 115 recipes

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Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt

  • Ingredients
  • 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
  • Kosher salt, as needed, plus 1 tablespoon
  • 5 cups fresh breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Freshly ground black pepper
  • Vegetable oil for frying
  • All-purpose flour for dredging
  • 6 large eggs, beaten
  • 2 tablespoons whole milk
  • Olive oil, as needed
  • 7 cups QUICK MARINARA SAUCE, recipe follows
  • 2/3 cup grated Parmesan, divided
  • 1 pound fresh mozzarella, thinly sliced
  • QUICK MARINARA SAUCE
  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced (about 1/3 cup)
  • 5 cloves garlic, chopped
  • 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh basil
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
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By

To make it even creamier, use half-and-half in place of the milk

  • 12 ounces egg noodles
  • 12 ounces sliced cremini mushrooms $
  • 1 cup chopped onion $
  • 1 medium eggplant (12 oz.), cut into 1-in. cubes
  • 2 About 2 tbsp. butter $
  • 2 About 2 tbsp. olive oil $
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons flour
  • 1 3/4 cups vegetable broth
  • 1 cup milk $
  • 1/4 cup sour cream or crème fraîche
  • 1/4 teaspoon nutmeg
  • 2 tablespoons chopped flat-leaf parsley
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By

1. Preheat oven to 450 degrees F

  • 1 jar (24 oz) Italian Classics Grandma's Pomodoro Sauce, divided
  • 2 medium (about 3/4 lb each) eggplants, trimmed, sliced in 1/2-inch rounds
  • 3 Tbsp. Italian Classics Toscano Extra-Virgin Olive Oil
  • 1/4 cup Italian Classics Seasoned Bread Crumbs
  • 1/2 cup Italian Classics Grated Parmigiano-Reggiano, divided
  • Lawry's Seasoned Salt, to taste
  • Cracked black pepper, to taste
  • 1 pkg (8 oz) Wegmans Shredded Whole Milk Mozzarella Cheese
  • Cooking spray
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By

Cut the eggplants lengthwise into 4 pieces, then chop into 2 inch pieces

  • 3 Chinese eggplants
  • or 1 medium sized American eggplant
  • 2 large poblano peppers
  • salt and turmeric to taste
  • 4 whole dried red chile peppers
  • 1 large red or yellow sliced onion
  • 4 cloves peeled and chopped garlic
  • 1/2 cup diced tomatoes, pureed
  • 2 inch piece of peeled minced or shredded fresh ginger
  • 4 Tablespoons soy sauce
  • chopped green onions for garnish
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By

Peeling & Slicing the Eggplant Use black-skinned eggplants for best taste

  • Eggplant
  • Oil for frying
  • Salt
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By

Melanzane Arroste Sottoaceto

  • 1 large eggplant, cut in 1/2-inch thick slices
  • 1/2 teaspoon salt
  • 1/3 cup + 8 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • 8 tablespoons balsamic vinegar
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By

Heat oven to 400 degrees. Arrange eggplant halves, cut sides up in a 9 x 13 inch baking pan

  • 2 large eggplants, halved lengthwise
  • 2 tsps. Kosher or sea salt, divided
  • 1 medium sized onion, cut into wedges
  • 1/4 cup olive oil
  • 1 large tomato, cut into 1/2 inch pieces
  • 1/4 cup chopped fresh parsley
  • 2 tbs. chopped fresh basil
  • 1 tbsp. granulated sugar
  • 1/2 cup chicken or vegetable broth
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In large pot, saute turkey, onion & peppers & garlic over med heat until browned

  • 1 # ground turkey breast
  • 1 Tbs. minced garlic
  • 1 1/2 diced onion & peppers
  • 1 1/2 pound fresh eggplant, diced not peeled
  • 28 oz crushed tomatoes
  • 1 tsp dried basil
  • 3/4 c. italian bread crumbs
  • 1/2 c. shredded parmesan cheese
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By

Peel eggplant and cut into squares

  • 2 - 3 eggplants
  • 2 onions, small, chopped
  • 3 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 2 lbs. raw shrimp
  • 1/2 cup olive oil
  • 1 loaf french bread, cut into small pieces
  • 1 Tbs. garlic powder
  • 1 Tbs. Tony Chachere seasoning
  • 1 Tbs. Worchestshire sauce
  • salt and pepper to taste
  • 2 cups bread crumbs
  • 2 cups mozzarella cheese, shredded
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By

1. heat covered 4 quart saucepan of salted water to boiling over high heat 2

  • 2 large garlic cloves
  • 1 medium red pepper
  • 1 small eggplant cut lengthwise in half
  • 2 tsp olive oil
  • 12 oz farfalle or bow tie pasta
  • 4 dried tomato halves
  • 4 oz part-skim mozzarella cut into 1/2 inch dice
  • 1/2 cup heavy or whipping cream
  • 10 medium basil leaves, thinly sliced
  • 1 cup grated parmesean
  • 1/2 cup part-skim ricotta
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By

Bring salted water (1 t salt) to a boil in a large saucepan

  • 1 large eggplant, cubed
  • 1 8 oz can tomato sauce
  • 1 lb. ground lamb or beef (used QFC seasond lamb patties + plain ground beef)
  • 1/4 cup cheddar cheese, grated
  • 3/4 cup feta cheese
  • 2 tsp salt, divided
  • 1 tsp sugar
  • 1/4 tsp black pepper
  • 1 med red onion, chopped
  • 1 cup mushrooms, sliced
  • Oregano, to taste
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By

Heat oil in heavy stew pan

  • 2 to 3 tablespoons vegetable or olive oil
  • 1 medium onion, chopped
  • 1 small red bell pepper, coarsely chopped
  • 6 large cloves garlic, minced
  • 1 1/4 pounds eggplant, cut into 1-inch dice
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • Salt and freshly ground black pepper
  • 1 1/2 pounds ripe tomatoes, diced, or 1 can (28 ounces) diced tomatoes
  • 1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
  • 1 tablespoon tomato paste, optional
  • 1 to 2 teaspoons hot sauce, to taste
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