Here are our favorite Eggplant Recipes from around the globe- everything from Eggplant Parmesan to Moussaka, Chinese eggplant to Baba Ganoush, all of our favorites! Whether you are looking for baked eggplant recipes, healthy eggplant dinners, easy eggplant recipes, vegan eggplant recipes, you’ll find delicious inspiration here!
Eggplant is one of our favorite vegetables on the blog! Meaty, succulent and tender, it can become a plant-based replacement for meat. Eggplant is so versatile in the kitchen and can be treated so many different ways- bake it, grill it, stir fry it, or slow roast it! See its many health benefits below.
Baked Eggplant Recipes
Baking eggplant yields the most tender succulent results. Eggplant becomes beautifully tender and comforting. Here are a few of our favorite cozy recipes for baked eggplant.
This Eggplant Parm is lightened up just enough, to still be utterly delicious! We dredge it in panko bread crumbs and roast it in the oven instead of frying the eggplant it to keep it light. Find the recipe in the recipe card below!
Spicy Chinese Eggplant Video!
Easy Eggplant Recipes
These easy eggplant recipes are quick to make and have so much flavor! From Thailand to China to the Philippines, these flavorful eggplant recipes are incredibly delicious when served with rice.
Grilled Eggplant Recipes
During the summer months, there is no better way to treat eggplant than grilling it! Here are a few of our favorite grilled eggplant recipes from around the globe.
Eggplant Sandwiches and Wraps
Meaty, succulent eggplant takes the place of meat in these hearty wraps and sandwiches- a delicious healthy plant-based substitution!
These tasty eggplant appetizers are full of flavor, fun to make, and highlight beautiful eggplant! One of my personal favorites, this smoky baba ganoush recipe is best made on a grill, but we love it so much we make it all year long using the oven in the winter months.
We hope you enjoyed these 20 Easy delicious Eggplant Recipes as much we have. Tell us your favorites in the comments below!
Salting eggplant is optional. With especially large or bitter eggplant, salting will help remove the bitterness through “sweating” but this is generally not mandatory. You can also soak the eggplant in salted water, again, this is optional.
No need to peel eggplant as eggplant peels are edible and soften after cooking. If new to cooking eggplant or uncomfortable with the skin- feel free to remove part of the skin using a vegetable peeler, peeling in stripes.
If salting the eggplant- depending on the recipe you may need to rinse, or only pat dry. Refer to the particular recipe.
Eggplant is a versatile vegetable in the kitchen and be cooked in many ways. Most typically, it is grilled, baked, or stir-fried. But other methods work great too- smoked eggplant is heavenly, as well and pickled!
We love all the classic eggplant dishes, but when you have a garden full of eggplant to use up- it’s the perfect opportunity to get creative! Make eggplant pizza, eggplant meatballs, or a roasted eggplant salad. You could even try it in the air fryer!
Health Benefits of Eggplant
Eggplant, also known as aubergine, is not only delicious but also offers several health benefits. Here are some of the key health benefits of eggplant:
- Rich in Nutrients: Eggplant is low in calories and fat while being a good source of vitamins and minerals. It contains vitamins B6, K, and C, as well as minerals like potassium, manganese, and folate.
- Antioxidant-Rich: Eggplant is abundant in antioxidants, such as nasunin, chlorogenic acid, and anthocyanins. These compounds help protect against cell damage caused by free radicals and reduce the risk of chronic diseases.
- Heart Health: The fiber, potassium, vitamin C, and antioxidants found in eggplant contribute to heart health. These nutrients help lower blood pressure, improve blood circulation, and reduce the risk of heart disease.
- Blood Sugar Control: Eggplant has a low glycemic index, meaning it doesn’t cause a significant increase in blood sugar levels. The fiber and antioxidants in eggplant can also help regulate blood sugar levels and improve insulin sensitivity.
- Digestive Health: With its high fiber content, eggplant promotes a healthy digestive system, preventing constipation, and supports a healthy gut microbiome.
- Cancer Prevention: The antioxidants found in eggplant, particularly nasunin, have been linked to cancer prevention. They help neutralize harmful free radicals and reduce the risk of certain cancers, including breast, colon, and prostate cancer.
- Weight Management: Eggplant is low in calories and high in fiber, making it a great addition to a balanced diet for weight management. Fiber helps increase satiety, reduce appetite, and control overall calorie intake.
- Healthline – 7 Evidence-Based Health Benefits of Eggplant
- Medical News Today – Eggplant: Health benefits, nutrition, and dietary tips
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- 2 extra large eggplants, cut into -1/3 inch thick rounds ( 24 or 27 slices)
- 2 large eggs, beaten
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 cups panko breadcrumbs (panko is lighter than traditional breadcrumbs)
- 1 3/4 cups parmesan cheese (divided) save 1/2 cup for assembly.
- 1/2 teaspoon chili flakes
- Spray olive oil or olive oil for drizzling
- 28 ounces Marinara Sauce (store-bought or make your own)
- 2 fresh mozzarella balls, thinly sliced (or use 8 ounces grated)
- 1 tablespoon fresh oregano, optional
- Garnish: fresh basil, chili flakes
- Preheat oven to 400F
- Slice eggplant into ⅓ inch slices.
- In a wide, shallow bowl, whisk eggs, water, salt and pepper. In another wide shallow bowl, mix equal parts panko and parmesan.
- Line 2 large baking sheets with parchment. Dip the eggplant slices into the egg mixture, letting excess drip off, then dredge each side into the panko/parm mixture. Place on the sheet pans, repeating until all are done. Sprinkle any excess panko-parmesan mixture over top. Spray or drizzle generously with olive oil. Bake 20-25 minutes, until golden and crispy. The goal here is to get the eggplant golden and crispy, so be patient here. All ovens are different, this may take longer- feel free to use your boiler.
- Assemble: Grease a 9×13 inch baking dish. Cover the bottom with ¾ cups marinara sauce. Saving the best-looking pieces for the top, place a layer of crispy eggplant on the bottom. Drizzle with ½ of the remaining marinara, add ½ the mozzarella and half the parmesan. Add fresh oregano if you like. Add the final layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with mozzarella. Season with salt and pepper and chili flakes.
- Bake at 400 F uncovered for 20-25 minutes until beautifully golden and edges are bubbling.
- Garnish with basil ribbons.
Storage: Leftovers Eggplant Parmasan will keep up to 4 days in the fridge for freeze for up to 6 months.
Salting: Feel free to salt the eggplant before making this- slice and salt each piece, let stand 30 minutes. Rinse an pat dry.
Parmesan: Use high-quality fresh grated parmesan if possible and even though this is called “Eggplant Parmesan” I love using half-pecorino cheese here for optimum flavor.
Lightened-up version: You can roast the eggplant without any breading, or just bread one side for a lighter option.
Gluten-Free Use gluten-free bread crumbs, or use roasted eggplant instead of breaded eggplant.
- Serving Size:
- Calories: 447
- Sugar: 23.4 g
- Sodium: 2817 mg
- Fat: 14.2 g
- Saturated Fat: 4.1 g
- Carbohydrates: 51.8 g
- Fiber: 10.2 g
- Protein: 27.7 g
- Cholesterol: 66 mg
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