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By mirelsonp

Rate this recipe 4.4/5 (14 Votes)
Pan-Fried Eggplant with Balsamic, Basil, & Capers 1 Picture
Details

Servings 4

  • 1 ⁄2 cup balsamic vinegar
  • 1 cup olive oil
  • 2 small eggplant (about 8 ounce each) trimmed and sliced 1⁄3"-thick crosswise
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons capers
  • 4 basil leaves, thinly sliced

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Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout app...

Top rated Eggplant recipes

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1. In a large skillet, heat the 3 tablespoons of olive oil

  • 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
  • 1 onion, finely chopped
  • 3 garlic cloves, very finely chopped
  • 2 28-ounce cans whole, peeled Italian tomatoes, drained
  • Kosher salt and freshly ground pepper
  • 8 small eggplants (or 2-3 large), cut lengthwise 1/2-inch thick ( 4 pounds total)
  • 3 tablespoons coarsely chopped basil
  • 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons dry bread crumbs or panko
4.4/5 (10 Votes)

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For the dip: In a food processor, add the cream cheese, dill, cucumber and 1 teaspoon of the lemon juice and pulse ...

  • DIP:
  • 8 ounces chive and onion cream cheese
  • 1 tablespoon chopped fresh dill
  • 1 English cucumber, cut into chunks
  • 1 to 2 teaspoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • EGGPLANT:
  • 2 eggplant, peeled and cut into fry-length spears (avoid the seeded center)
  • Vegetable oil, for brushing
  • 1 cup all-purpose flour
  • 1 tablespoon Greek seasoning blend
  • Kosher salt and freshly ground black pepper
  • 2 cups all-purpose flour
  • 2 tablespoons Greek seasoning blend
  • Zest of 2 lemons
  • Kosher salt
  • 12 About 12 ounces beer
  • Peanut or vegetable oil, for frying
  • Lemon wedges, for squeezing
  • Kosher salt
4.7/5 (15 Votes)

By

Perfect if you're a vegetarian—or just love vegetables—and you want to join in the grill-out fun

  • 6 tablespoons extra-virgin olive oil
  • 5 garlic cloves, minced
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup plain whole-milk yogurt
  • 3 tablespoons fresh mint, chopped
  • 1 teaspoon lemon zest, freshly grated
  • 2 teaspoons juice
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 2 pounds eggplant, sliced into 1/4-inch-thick rounds
4.7/5 (18 Votes)

By

DIRECTIONS Trim the stem end of each eggplant

  • Involtini
  • 1 eggplant
  • kosher salt
  • olive oil for frying
  • tomato sauce
  • heavy cream
  • freshly grated Asiago cheese or Parmigiano Reggiano
  • Stuffing
  • bread crumbs, about 1/2 cup
  • 1 cup whole milk ricotta
  • grated zest of 1 lemon
  • juice of 1/2 lemon
  • 1 tsp. fresh thyme leaves, minced
  • 1/4 tsp. kosher salt
4.5/5 (117 Votes)

By

This Eggplant Tomato Pie recipe is not an exact science, so don't be afraid to wing it on the ingredients or add am...

  • 1 eggplant
  • 2 tomatoes, sliced
  • 1 onion, diced
  • 2 cloves garlic
  • Breadcrumbs
  • 1 egg
  • 1 tablespoon butter, melted
  • 1 tablespoon pesto
  • Cheddar cheese, shredded
  • Fresh parsley
3.9/5 (432 Votes)

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Easy, healthy and light! This recipe will make you fall in love with the clean, earthy flavors of eggplant, articho...

  • 2 small eggplants
  • 1 shallot
  • 3 cloves garlic, minced
  • 1 (12-ounce) bag frozen artichoke hearts
  • 1 cup ricotta cheese
  • 1 roasted red pepper, chopped
  • 1 cup fresh baby spinach, chopped
  • 1/2 cup Romano cheese, grated
  • Parsley and basil, chopped
4.3/5 (72 Votes)

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This classic Italian-American dish is perfect for a weeknight dinner! Golden-brown eggplant get layered with gooey ...

  • 1 eggplant, cut into 3/4-inch slices
  • 8 tablespoons olive oil
  • 8 ounces ricotta cheese
  • 6 ounces Mozzarella cheese, grated
  • 1/2 ground meat in sauce
  • 1/2 cup Parmesan cheese, grated
  • 1 egg beaten
  • 1/2 cup fresh basil, chopped
  • 4 cups pasta sauce
4.5/5 (41 Votes)

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Slices of eggplant are incorporated into this delicious meaty Lasagna dish

  • 2 eggplants (about 1 1/4-pounds each)
  • 1/4 cup oil
  • 1 pound ground beef
  • 2 cups Amy's Marinara Sauce
  • 16 ounces whole milk mozzarella cheese, shredded
  • 3/4 cup parmesan cheese, grated, about 3 ounces
  • Salt and pepper, to taste
4.3/5 (61 Votes)

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This is a classic Greek and Turkish casserole that combines two of the eastern Mediterranean's most popular ingredi...

  • For the meat sauce:
  • 2 or 3 eggplants, about 2 pounds.
  • Salt and fresh ground pepper
  • Olive oil
  • 1/4 cup unsalted butter
  • 2 onions, chopped
  • 4 cloves garlic, finely minced
  • 2 teaspoons cinnamon
  • 2 teaspoons oregano
  • 1 pound of ground lamb
  • 1 cup (8 oz) tomato puree or 2-3 fresh, large tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 4 tablespoons parsley
  • salt and pepper
  • For the cream sauce:
  • 2 cups milk
  • 1/4 cup unsalted butter
  • 1/4 cup plain flour
  • 1/2 teaspoon grated nutmeg
  • salt and pepper
  • 4 eggs, lightly beaten
  • 1 cup cottage cheese
  • 1/3 cup grated kasseri or parmesan cheese
  • 1/3 cup dried bread crumbs, finely crumbled
5/5 (3 Votes)

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1. Preheat oven to 425 degrees F

  • For the Eggplant:
  • 1/2 cup balsamic vinegar
  • 2 Tbsp. canola oil
  • 1 Tbsp. whole grain mustard
  • 2 Tbsp. honey
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. salt
  • 1 eggplant, cut into 1/4-inch slices
  • For the lentils and base:
  • 3/4 cup cooked black (Beluga) or green lentils
  • 1/2 cup toasted pecans or walnuts, roughly chopped (reserve some for garnish)
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. canola oil
  • 1 tsp. chopped thyme
  • 1 tsp. minced shallot
  • 2 cups thinly sliced baby spinach or baby arugula
  • 1/2 cup crumbled goat cheese, for garnish
  • 2 Tbsp. balsamic reduction, for garnish (optional)
4.4/5 (46 Votes)

By

1. Bring a large pot of salted water to a boil

  • Fine sea or Kosher salt
  • 6 small eggplants (about 8 ounces each)
  • 2 tablespoons olive oil, or as needed
  • 1 medium Spanish onion, cut into 1/2 inch dice
  • 3 cloves garlic, finely chopped
  • 6 medium white mushrooms (about 2-inch caps), cut into quarters (about 2 cups)
  • 1/2 red bell peppers, cored, seeded, and cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh parsley
  • 3 to 4 ounces herbed or plain goat cheese, crumbled (2/3 to 3/4 cup)
  • 1 cup canned vegetables stock or chicken broth
4.5/5 (39 Votes)

By

1. Heat oven to broil, and cover a baking sheet with foil

  • 10 oz shredded mozzarella (or mozzarella slices from a ball)
  • 7 oz prepared basil pesto
  • 1 jar of favorite pasta sauce (16 oz)
  • 12 frozen breaded eggplant cutlets (thawed)
  • 4 fresh basil leaves (garnish)
4.9/5 (7 Votes)

By

Delicious way to prepare eggplant! The recipe might use a lot of dishes and pots and pans, but the creamed spinach

  • 2 firm, heavy eggplants, sliced 1/2 inch thick 10-12 slices per eggplant
  • 1 cup lour, for dredging, about 1 cup
  • Salt and pepper to taste
  • 4 eggs
  • 1 cup panko or large homemade breadcrumbs
  • 1 cup fine breadcrumbs
  • 2 cups grated Parmigiano-Reggiano cheese, plus additional for sprinkling
  • Olive oil natural cooking spray or olive oil, for drizzling
  • CREAMED SPINACH
  • 2 tablespoons olive or canola oil
  • 3 large shallots, finely chopped
  • 2 to 3 cloves garlic, grated or finely chopped
  • 3 ounces Boursin herb soft cheese or cream cheese
  • 1/3 About 1/3 cup half-and-half or whole milk
  • Freshly grated nutmeg, to taste
  • Salt and pepper, to taste
  • 1 (16 ounce) bag chopped organic frozen spinach, defrosted and drained
  • 1/2 cup grated Parmigiano-Reggiano
  • MUSHROOMS
  • 3 tablespoons olive oil
  • 1 pound cremini mushrooms, sliced
  • Salt and pepper, to taste
  • 1/4 cup brandy or dry sherry
  • BECHAMEL SAUCE
  • 4 tablespoon butter
  • 4 tablespoons flour
  • 3 cups warm milk
  • Salt and pepper
  • Nutmeg, grated to taste
  • 2 cups shredded Fontina or mozzarella cheese
4.7/5 (14 Votes)

By

Preheat the oven to 400°

  • One 1 1/4-pound eggplant, quartered lengthwise
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 cup French green lentils (5 1/2 ounces)
  • 14 large sage leaves
  • 2 cups chicken stock or low-sodium broth
  • 1 cup 1 percent milk
  • 1 tablespoon fresh lemon juice
4.8/5 (6 Votes)

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