148 egg plant recipes

This classic Italian Eggplant Parmesan is a family fav!

Enjoy the summer with this scrumptious dish made with a zesty tomato sauce and lots of ooey gooey mozzarella cheese.

Cheesy eggplant parmigiana layers crisp breaded fried eggplant with a garlicky tomato-basil sauce and plenty of Parmesan and mozzarella, baked bubbling and golden. The classic Italian vegetarian comfort dish.

So far this is the best eggplant parmesan I have ever had. The mixture of ricotta, mozzarella and parmesan made the dish so cheesy and tasty...

No meat today, I guess I like this way.. Vegan if you replace ghee..

This quick and easy stir-fry is a tasty way to cook seasonal eggplant and bell pepper together with classic Chinese seasonings. Serve it over rice.

Cook each vegetable individually to maximum the flavor and texture. Then stir-fry them together with the black bean-garlic sauce and a drizzle of sesame oil.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Cajun shrimp and eggplant casserole baked with rice, the holy trinity of onion, bell pepper, and celery, topped with buttered bread crumbs. Southern comfort in a baking dish.

Bhartha, a classic Indian curried eggplant roasted until smoky and tender, then cooked down with tomatoes, onions, and ghee. Finished with fresh coriander.

Turkish stuffed eggplant baked twice with a slow-cooked tomato, onion, and garlic filling scooped back into the shells. A low-calorie vegetable main with bright lemon and parsley.

African-style eggplant curry with potatoes, tomatoes, cumin, cardamom, turmeric, and hot chiles simmered into a thick, syrupy sauce. Vegetarian and served over rice.

Sicilian eggplant caponata, a sweet-and-sour relish of roasted eggplant, onion, celery, tomato, capers, and raisins. Vegetarian, low-fat, and a classic Mediterranean antipasto.

Eggplant lasagna with broiled eggplant and zucchini layered with ricotta, mozzarella, Parmesan, and spaghetti sauce. A no-noodle, low-carb lasagna that freezes well.

Curried eggplant strudel wrapped in crispy phyllo with saffron, cumin, peanuts, and tomatoes. Baked golden and served with cool yogurt. A stunning Indian-meets-Viennese fusion.

Eggplant kottu with boiled eggplant and mashed chickpeas in a ground coconut-cumin-green chile paste, tempered with mustard seeds and bay leaves. A South Indian vegetarian comfort dish.