66 eggplant 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.

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...

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.

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.

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

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.

A succulent dish where pieces of eggplant are stuffed with mozzarella cheese and topped off with a delicious marinara sauce.

Eggplant manicotti stuffs pasta shells with garlic-roasted eggplant, charred red pepper, and tomato, then tops them with a creamy spinach-cottage cheese sauce. A lighter take on the Italian classic.

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.

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.

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.

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

Silky Chinese eggplant braised with chili bean sauce, garlic, and ginger in a savory-sweet soy glaze. Ready in 45 minutes with just a wok and a handful of pantry staples.

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

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.