10+ Eggplant Recipes You’ll Love to Try Today

Eggplant’s one of those veggies that can do a little bit of everything. You can grill it, roast it, bake it, or fry it, so it fits into just about any meal, any time of the year.

Some recipes are super simple, while others let you play with all the unique flavors eggplant brings to the table.

If you’re itching for new ways to cook eggplant, there’s a ton of options for every taste and skill level. You can whip up quick snacks, hearty mains, or something in the middle.

Eggplant recipes really do offer something for everyone.

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Ingredients for basic eggplant recipes:

• Eggplant
• Olive oil
• Salt
• Pepper

Cooking Instructions:

1. Wash and slice the eggplant.
2. Season with salt and pepper.
3. Grill, roast at 400°F (200°C), or fry until tender.

1) Classic Eggplant Parmesan with Mozzarella

Slice your eggplant and coat each round with flour and breadcrumbs for a crispy bite after baking. That crunch really makes a difference.

Layer the breaded eggplant with marinara and mozzarella. The cheese melts between layers, turning gooey and creamy.

Bake until the cheese bubbles and the top gets golden. It’s a classic, and honestly, it just never gets old.

Ingredients

• 2 medium eggplants
• 1 cup flour
• 1 ½ cups breadcrumbs
• 4 cups marinara sauce
• 16 oz mozzarella cheese, sliced
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for drizzling

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Slice eggplants into ½-inch rounds.
3. Coat slices with flour, then breadcrumbs.
4. Layer eggplant, marinara, and mozzarella in a baking dish.
5. Repeat layers till you run out of ingredients.
6. Sprinkle Parmesan on top.
7. Drizzle with olive oil.
8. Bake covered with foil for 25 minutes.
9. Uncover and bake 10 more minutes.

2) Garlic Sautéed Eggplant in Olive Oil

You can make a quick, tasty dish by sautéing eggplant with garlic and olive oil. Heat the oil in a skillet over medium.

Toss in diced eggplant and minced garlic. Cook until the eggplant softens, stirring so the garlic doesn’t burn.

Season with salt and pepper as you go. Fresh parsley tossed in at the end is a nice touch if you have some.

This works as a side or even as a topping for pasta or rice.

Ingredients

• 1 pound eggplant, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1-2 tablespoons fresh parsley, chopped (optional)

Cooking Instructions

1. Heat olive oil in a skillet over medium.
2. Add diced eggplant and garlic.
3. Cook, stirring often, for 8-10 minutes until soft.
4. Season with salt, pepper, and parsley if you want.
5. Serve warm.

See more at 15-Minute Garlic Sautéed Eggplant.

3) Italian Sausage and Eggplant Casserole

This casserole brings together tender eggplant, Italian sausage, and a rich tomato sauce. You get that creamy, cheesy finish on top.

Roast the eggplant first to boost its flavor and keep things from getting soggy. Use sweet or spicy sausage, depending on your mood.

Once you layer everything, bake it until the top’s bubbly and golden. It’s a cozy dinner, and leftovers reheat well.

Ingredients

• 1 medium eggplant, peeled and cubed
• 1 pound sweet or spicy Italian sausage, casings removed
• 2 cups tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan or Pecorino Romano cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Toss eggplant cubes with olive oil, salt, and pepper. Roast for 20 minutes.
3. Brown sausage in a pan, then drain the fat.
4. In a baking dish, layer eggplant, sausage, and tomato sauce.
5. Repeat the layers.
6. Sprinkle cheeses on top.
7. Bake for 25-30 minutes, until cheese is melted and bubbling.

4) Keto Grilled Eggplant Lasagna

For a low-carb twist, use grilled eggplant slices instead of noodles. Grill them until they’re soft and a little charred.

Layer the eggplant with meat sauce and a blend of ricotta, mozzarella, and parmesan. You can use ground beef or turkey for the sauce.

Keep repeating layers until your dish is full. Bake at 375°F (190°C) for about 30 minutes.

Let it cool a bit before you dig in—the flavors are even better.

Ingredients

• 2 medium eggplants, sliced
• 1 lb ground beef or turkey
• 1 cup marinara sauce (sugar-free if you’re keto)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• Salt and pepper
• Olive oil for grilling

Cooking Instructions

1. Preheat grill or grill pan to medium-high.
2. Brush eggplant slices with olive oil, salt, and pepper.
3. Grill for 3-4 minutes per side until soft and charred.
4. Brown ground meat, drain fat, stir in marinara.
5. Preheat oven to 375°F (190°C).
6. Layer grilled eggplant, meat sauce, ricotta, and mozzarella in a baking dish.
7. Repeat layers, then top with parmesan.
8. Bake for 30 minutes until cheese is bubbly and golden.
9. Let cool 5 minutes before serving.

5) Roasted Caramelized Eggplant

Roasting eggplant brings out its sweetness and gives you that caramelized flavor. Cut the eggplant into cubes or slices.

Toss with oil and salt, then spread on a baking sheet. Roast at 400°F (200°C) for about 30 minutes, flipping halfway.

You’ll know it’s ready when it’s soft inside and golden outside. It’s a great side or base for dips and sauces.

Ingredients

• 1 large eggplant
• 2 tablespoons olive oil
• Salt, to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut eggplant into cubes or slices.
3. Toss with olive oil and salt.
4. Spread on a baking sheet.
5. Roast for 30 minutes, flipping halfway.
6. Remove when tender and caramelized.

6) Eggplant Fries with Spicy Dip

Eggplant fries are a fun, lighter swap for regular fries. Slice eggplant into strips, then coat them in breadcrumbs and spices.

Bake until they’re crispy outside and soft inside. For the dip, mix mayo with Sriracha for a spicy kick, or try a cool yogurt sauce.

Baking keeps them less greasy but still crunchy. They’re great as a snack or side—honestly, you might eat the whole batch.

Ingredients

• 1 large eggplant
• ½ cup breadcrumbs or panko
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper
• ¼ cup mayonnaise
• 1-2 tbsp Sriracha

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Cut eggplant into fry-shaped strips.
3. Mix breadcrumbs, garlic powder, paprika, salt, and pepper.
4. Coat eggplant strips in the breadcrumb mix.
5. Arrange on a parchment-lined baking sheet.
6. Bake 20-25 minutes, turning halfway, until golden and crisp.
7. Mix mayo and Sriracha for the dip.
8. Serve fries warm with spicy mayo.

For more ideas, check out this baked eggplant fries with sriracha mayo recipe.

7) Mediterranean Stuffed Eggplant

Make a Mediterranean stuffed eggplant by roasting eggplant shells and filling them with couscous, chickpeas, and tomatoes. This one’s vegetarian, packed with herbs and a little cumin for warmth.

If you want something heartier, swap in spiced ground beef and bulgur for the filling. Bake the stuffed eggplants until they’re tender and the filling is hot.

You can prep this ahead for an easy, healthy dinner. Curious about the vegetarian version? Find it here. Want the meat-filled one? Here’s that recipe.

Ingredients

• 2 medium eggplants
• 1 cup couscous or bulgur
• 1 cup cooked chickpeas or spiced ground beef
• 1 cup diced tomatoes
• 1/4 cup pine nuts (optional)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Fresh parsley
• Salt and pepper

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cut eggplants in half and scoop out the flesh, leaving a shell.
3. Brush shells with olive oil and roast for 20 minutes.
4. Cook couscous or bulgur as directed.
5. Mix couscous or bulgur with chickpeas or meat, tomatoes, spices, and pine nuts.
6. Fill the eggplant shells with the mixture.
7. Bake for 25 minutes at 375°F (190°C) until heated through.
8. Top with parsley before serving.

8) Smoky Baba Ganoush Dip

Smoky baba ganoush is one of those dips that just feels right for any gathering. Roast or char the eggplants until the skin turns black and blistered—this is what brings that deep, smoky flavor.

Once the eggplants cool, scoop out the soft flesh. Throw it in a bowl with tahini, garlic, lemon juice, olive oil, and a pinch of salt.

Blend or mash everything together. The result is a creamy, savory spread that’s honestly hard to stop eating.

Want even more smokiness? Try roasting the eggplants on a wood-fired grill or smoker. That extra layer of flavor just hits differently.

Ingredients

• 2 medium eggplants
• 1/4 cup tahini
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Salt, to taste

Cooking Instructions

1. Preheat your oven or grill to 425°F (220°C).
2. Roast the eggplants whole until the skin is blackened and the inside feels soft, about 30-40 minutes.
3. Let them cool, peel, and scoop out the flesh.
4. Put the flesh in a bowl. Add tahini, garlic, lemon juice, olive oil, and salt.
5. Mix or blend until you get a smooth, creamy dip.
6. Serve with pita bread or fresh veggies.

For more details, you can see a Smoky Eggplant Baba Ganoush recipe.

9) Eggplant Ratatouille

Eggplant ratatouille is that kind of dish you make when you want something both simple and packed with veggies. Toss eggplant, zucchini, bell peppers, and tomatoes together with garlic and herbs.

You get a stew that’s warm and comforting, and honestly, it’s a great way to use up summer produce. Serve it as a side or even as a light main meal.

To make it, start by sautéing garlic and veggies. Let everything simmer until the vegetables go soft and the flavors meld together.

Ingredients:

• 1 medium eggplant, diced
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 2 cups ripe tomatoes, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried herbs like thyme or parsley

Cooking Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add garlic and cook until fragrant, about 1 minute.
3. Toss in eggplant, zucchini, and bell pepper. Cook for 5-7 minutes, stirring now and then.
4. Stir in tomatoes, herbs, salt, and pepper.
5. Lower the heat and simmer for 20 minutes, until the vegetables are soft.
6. Taste and adjust seasoning. Serve warm.

For more details, see this eggplant ratatouille recipe.

10) Moussaka with Ground Meat and Bechamel

Moussaka is a classic Greek comfort food. You layer tender eggplant with rich ground meat and top it all with creamy béchamel.

Start by roasting or frying sliced eggplants until soft. Cook ground beef or lamb with tomato sauce, cinnamon, and oregano—those spices really make the dish.

Layer the eggplants and meat sauce in a deep baking dish. Pour a smooth béchamel sauce over everything.

This sauce, made from butter, flour, and milk, bakes up golden and bubbly. The whole thing fills your kitchen with the best smells.

You can find detailed recipes for this dish, including tips on layering and baking, in this traditional Greek moussaka recipe.

Ingredients

• 2 large eggplants, sliced
• 1 lb (450g) ground beef or lamb
• 1 onion, chopped
• 2 cups tomato sauce
• 1 tsp cinnamon
• 1 tsp oregano
• Salt and pepper, to taste
• 4 tbsp butter
• 4 tbsp flour
• 3 cups milk
• 1 cup grated Parmesan or Kefalotyri cheese

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Roast or fry the eggplant slices until they’re soft. Set them aside for now.

3. Cook the onion and ground meat together until you see some browning.

4. Toss in the tomato sauce, cinnamon, oregano, salt, and pepper. Let it all simmer for about 10 minutes.

5. For the béchamel, melt the butter in a saucepan. Stir in the flour, then slowly whisk in the milk until the sauce thickens up.

6. Start layering the eggplant and meat sauce in your baking dish.

7. Pour the béchamel over everything and sprinkle with cheese.

8. Bake for 45 minutes, or until the top looks golden and bubbly.