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By mirelsonp

Rate this recipe 4.4/5 (12 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 (115 Votes)

By

Cooking Light JUNE 1999

  • 1/4 cup fat-free mayonnaise
  • 1 (3/4-pound) eggplant, cut crosswise into 24 slices
  • 1/2 cup crushed saltine crackers (about 12 crackers)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • Cooking spray
4.5/5 (179 Votes)

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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
4.5/5 (185 Votes)

By

6 servings: 1 cup: 98 cal

  • 3-4 small eggplant
  • 2 small peppers
  • 2 medium-large tomatoes
  • 1 tbsp olive oil
  • 2 medium yellow onions, chopped
  • 2 carrots, chopped
  • 4 cups (32 ounces) chicken stock (use veggie for vegetarian)
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 cup water
  • Cilantro for garnish (optional)
  • Feta cheese for topping (optional)
4.4/5 (135 Votes)

By

his roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper

  • 1 medium eggplant (about 1 pound)
  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup crumbled feta cheese, preferably Greek
  • 1/2 cup finely chopped red onion
  • 1 small red bell pepper, finely chopped
  • 1 small chile pepper, such as jalapeño, seeded and minced optional
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt
  • Pinch of sugar, optional
4.5/5 (93 Votes)

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Simple, easy and delicious, baked slices of breaded eggplant are layered on top of Italian bread and smothered in t...

  • 2 large eggs
  • Coarse salt and ground pepper
  • 3/4 cup plain dried breadcrumbs
  • Olive oil, for baking sheet
  • 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
  • 1 loaf soft Italian bread. 8 ounces
  • 2 cups store-bought tomato sauce
  • 8 ounces part-skim mozzarella cheese, thinly sliced
4.6/5 (49 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
4.5/5 (55 Votes)

By

Try this eggplant parmigiana for dinner, this recipe will impress your guest!

  • 1/4 cup extra-virgin olive oil
  • 3 medium yellow onions, peeled, halved, and cut into thin slices
  • 6 cloves garlic, peeled and grated
  • Kosher salt
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon granulated sugar
  • 3 (28-ounce) cans San Marzano whole plum tomatoes
  • THE EGGPLANT
  • 2 medium eggplants, washed and cut into 1/2-inch thick rounds
  • 1/2 cup all-purpose flour
  • Freshly ground black pepper
  • 5 large eggs
  • 3 tablespoons whole milk
  • 4 cups Italian-style breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme leaves
  • Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
  • 1 1/2 pounds mozzarella cheese, cut into thin slices
  • 1/2 cup grated Parmesan
  • 1 pound provolone cheese, grated
  • 2 handfuls fresh basil, leaves only, torn
  • Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/eggplant-parmigiana-recipe/index.html?oc=linkback
4.5/5 (44 Votes)

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Eggplant is layered with tomato sauce, ricotta, Pecorino Romano, mozzarella and parsley to make a rich, but not hea...

  • 1 large eggplant, about two pounds
  • 1 tablespoon olive oil
  • 12 ounces fat-free ricotta
  • 1/4 cup plus 2 tablespoons Pecorino Romano
  • 1/4 cup fresh parsley, chopped
  • 1 medium egg
  • 2 cups reduced fat mozzarella (I use Sargento)
  • 3 cups homemade tomato sauce
  • Salt, to taste
4.6/5 (38 Votes)

By

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
4.6/5 (40 Votes)

By

Peel and slice eggplant lengthwise into sixteen 1/8-in

  • SAUCE:
  • 1 large eggplant
  • 1/2 teaspoon salt
  • 1/3 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cans (28 ounces each) crushed tomatoes
  • 1/4 cup dry red wine or vegetable broth
  • 1 tablespoon sugar
  • 2 teaspoons each dried oregano and dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • ROLLATINI:
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1 large zucchini, thinly sliced
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 2 eggs, lightly beaten
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
4.7/5 (29 Votes)

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