12 Mouthwatering Eggplant Recipes

Easy Eggplant

Ingredients

1 medium eggplant, peeled and sliced into 1/2 inch rounds

4 tablespoons mayonnaise, or as needed

1/2 cup seasoned bread crumbs

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

2. Place the breadcrumbs in a shallow dish.

3. Coat each slice of eggplant on both sides with mayonnaise.

4. Press into the bread crumbs to coat.

5. Place coated eggplant slices on the prepared baking sheet.

6. Bake for 20 minutes in the preheated oven, until golden brown.

7. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

Eggplant Vinaigrette

Ingredients

2 pounds small eggplants

1 whole head garlic, peeled and chopped

1 cup olive oil

1/2 cup red wine vinegar

salt and pepper to taste

cayenne pepper to taste

Instructions

1. Rinse eggplants, and remove the stems.

2. Place in a large pot of lightly salted water.

3. Bring to a boil, and cook for 10 minutes. Drain, and set aside to cool.

4. In a medium bowl, stir together the garlic, salt, pepper, and cayenne.

5. Cut a slit lengthwise down the center of each eggplant and pack full of the garlic mixture.

6. Place the eggplants in a glass jar or glass baking dish.

7. Whisk together the oil and vinegar, and pour over the eggplants to cover.

8. Refrigerate for 2 days before slicing and serving.

Pan Fried Eggplant with Saffron and Mayonnaise

Ingredients

1 pinch of saffron

1 tablespoon hot water

1/2 cup mayonnaise

1 teaspoon minced garlic

1/2 cup all-purpose flour

1 teaspoon cayenne pepper

2 teaspoons garlic powder

1 teaspoon kosher salt

4 small eggplant, cut lengthwise into

1/4 inch thick slices

2 eggs, beaten

1/2 cup olive oil, or as needed

8 sprigs parsley, for garnish

Instructions

1. Stir saffron into hot water, and set aside for 5 to 10 minutes.

2. Stir together saffron water, mayonnaise, and minced garlic until smooth. Set aside.

3. Whisk together flour, cayenne pepper, garlic powder, and kosher salt in a shallow bowl.

4. Dip the eggplant slices into beaten egg, then dust with flour.

5. Gently shake off excess flour, and place eggplant slices onto a baking sheet.

6. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.

7. Fry the eggplant slices until golden brown on each side, about 2 minutes per side.

8. Add 2 tablespoons of olive oil before frying each batch of eggplant.

9. Once all of the eggplants has been fried, roll up into cylinders and secure with toothpicks.

10. Garnish with parsley and serve with saffron mayonnaise.

Stuffed Eggplant Parmesan

Ingredients

2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim

1/2 cup chopped onion

2 cloves garlic, crushed

1 teaspoon dried oregano

freshly ground black pepper to taste

1/4 cup grated Parmesan cheese

1/2 cup bread crumbs

1 teaspoon chopped fresh Italian parsley

2 cups tomato sauce

1 cup shredded mozzarella cheese

2 tablespoons olive oil

Instructions

1. Preheat oven to 325 degrees F (165 degrees C).

2. Heat olive oil in a large skillet over medium-high heat.

3. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper.

4. Cook and stir until lightly browned.

5. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley.

6. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.

7. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Roasted Eggplant and Mushrooms

Ingredients

1 medium eggplant, peeled and cubed

2 small zucchini, cubed

1/2 small yellow onion, chopped

1 (8 oz) package mushrooms, sliced

1 1/2 tablespoons tomato paste

1 clove garlic, minced

1/2 teaspoon dried basil

salt and pepper to taste

1/2 cup water

Instructions

1. Preheat oven to 450 degrees F (230 degrees C).

2. Place eggplant, zucchini, onion, and mushrooms in a 2-quart casserole dish.

3. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt, and pepper.

4. Pour over the vegetables and mix well.

5. Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally.

6. Add water as necessary if vegetables begin to stick. However, vegetables should be fairly dry, with slightly browned edges.

Eggplant Mexicano

Ingredients

1/2 cup vegetable oil

1 teaspoon garlic powder

1 teaspoon dried oregano

2/3 cup salsa, warmed

1 medium eggplant, peeled and cut into 1/2 inch slices

1/2 cup shredded Monterey Jack cheese

Instructions

1. In a bowl, combine the oil, garlic powder, and oregano

2. Brush over both sides of eggplant.

3. Grill, uncovered, over medium heat for 4 minutes on each side or until tender.

4. To serve, spoon a small amount of salsa into the center of each.

5. Sprinkle with cheese.

Eggplant and Zucchini Casserole

Ingredients

2 cups water

4 tablespoons butter

8 ounces dry bread stuffing mix

1 large eggplant, diced

2 large zucchini, diced

1 onion, chopped

1 tomato, chopped

1 teaspoon dried thyme

2 cups shredded Colby cheese salt to taste

ground black pepper to taste

Instructions

1. In a microwavable bowl, mix water and margarine (cut into pieces).

2. Stir in stuffing mix and cover with a microwavable lid.

3. Cook on HIGH for 8 to 10 minutes. Fluff with fork.

4. Place eggplant, zucchini, tomato, onion into a large skillet.

5. Season with thyme, salt, and pepper.

6. Cook and stir over medium-low heat for 15 to 20 minutes. Remove from heat.

7. Preheat oven to 350 degrees F ( 175 degrees C).  Grease a 2-quart casserole dish.

8. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.

9. Bake for 30 to 40 minutes.

Rich and Creamy Roasted Eggplant Soup

Ingredients

3 tomatoes, halved

1 eggplant, halved lengthwise

1 small onion, halved

6 cloves garlic, peeled

2 tablespoons vegetable oil

1 tablespoon chopped fresh thyme

4 cups chicken broth

1 cup heavy cream

3 1/2 ounces crumbled goat cheese

salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.

3. Roast in preheated oven until very tender and brown in spots, 45 minutes.

4. Scoop out eggplant pulp and discard skin.

5. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth.

6. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.

7. Puree in batches in a food processor or blender, or using an immersion blender.

8. Return to low heat and stir in cream.

9. Bring to a simmer, thinning with more broth, if necessary.

10. Season with salt and pepper.

11. Ladle into bowls and sprinkle with goat cheese.

Eggplant and Pepper Parmesan Sandwiches

Ingredients

1 eggplant, seeded and cut lengthwise into 1/4 inch slices

1 red bell pepper, sliced into thin strips

salt and pepper to taste

1 French baguette

2 ounces soft goat cheese

1/4 cup tapenade (olive spread)

1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven broiler.

2. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper.

3. Broil 5 to 10 minutes, until tender and slightly browned.

4. Cut baguette in half lengthwise.

5. Spread bottom half with goat cheese, followed by tapenade.

6. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese.

7. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

Eggplant Snack Sticks

Ingredients

1 medium eggplant

1/2 cup toasted wheat germ

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

3/4 teaspoon garlic salt

1/2 cup egg substitute

1 cup meatless spaghetti sauce, warmed

Instructions

1. Cut eggplant lengthwise into 1/2-in.-thick slices then cut each slice lengthwise into 1/2-in. strips.

2. In a shallow dish, combine the wheat germ, Parmesan cheese, Italian seasoning, and garlic salt.

3. Dip eggplant sticks in egg substitute, then coat with wheat germ mixture.

4. Arrange in a single layer on a baking sheet coated with nonstick cooking spray.

5. Spritz eggplant with cooking spray. Broil 4 in. from the heat for 3 minutes.

6. Remove from the oven. Turn sticks and spritz with cooking spray.

7. Broil 2 minutes longer or until golden brown.

8. Serve immediately with spaghetti sauce.

Eggplant and Tomato Bake

Ingredients

3 large eggplants

1 1/2 teaspoons salt

2 onions, chopped

2 cloves garlic, crushed

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 (10.75 oz) can  tomato puree

1 pinch of ground black pepper

2 (8 oz) containers plain low-fat yogurt

1/4 cup wheat germ or whole wheat breadcrumbs

2 tablespoons grated Parmesan cheese

Instructions

1. Slice the eggplants into 1/4 inch slices and lightly salt them.

2. Leave them to sweat for 30 minutes.

3. While the eggplant is set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist.

4. Saute the onions until they are soft and turning gold in color.

5. Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes.

6. While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove.

7. Preheat oven to 350 degrees F (175 degrees C).

8. Grease a 9×13 inch baking dish with non-aerosol cooking spray.

9. Spread 2 to 3 tablespoons of the  tomato sauce mixture over the bottom of the prepared baking dish.

10. Arrange one layer of the eggplants on the bottom of the dish.

11. Pour one-third of the tomato sauce over the eggplant.

12. Pour one container of yogurt over the tomato sauce.

13. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce.

14. Cover dish with foil and bake for 30 minutes.

15. Uncover and sprinkle the wheat germ or bread crumbs over the top of the casserole, followed by the Parmesan cheese.

16. Bake for another 20 to 30 minutes; until topping is golden brown.

Eggplant with Garlic Sauce

Ingredients

4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons

1 tablespoon crushed red pepper flakes

3 tablespoons garlic powder

5 teaspoons white sugar

1 teaspoon cornstarch

2 tablespoons light soy sauce

2 tablespoons oyster sauce

3 tablespoons canola oil

1 cup water

Instructions

1. Heat the canola oil in a skillet over high heat.

2. Cook and stir the eggplant until soft, about 4 minutes.

3. Stir in the water, red pepper flakes, and garlic powder.

4. Cover and simmer until all the water is absorbed.

5. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved.

6. Stir sauce into the eggplant, making sure to evenly coat the eggplant.

7. Cook until the sauce has thickened.