Top Rated Eggplant Recipes

This easy baked eggplant Parmesan is perfect for late-summer eggplant that needs to be used. Click here to see 8 Late-Summer Casserole Recipes
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5

"Here is a great recipe for cheese lovers from 'The Incredible Hulk' and 'Celebrity Apprentice' star Lou Ferrigno. It makes for a hearty lunch or main dish. — Jay Christian
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Eggplant Bolognese
The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals. Click here to see In Season: 6 Easy Eggplant Recipes.
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Easy Baked Eggplant Parmesan
For an easy side dish that's a great match for this cheesy, baked eggplant Parmesan, sauté broccoli rabe in a bit of olive oil with some chopped garlic and red pepper flakes, then finish with a squeeze of fresh lemon juice. Click here to see In Season: 6 Easy Eggplant Recipes.
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4

Eggplant Involtini
I think I have already said this before, but eggplant is one of my favorite vegetables. You can make so many things with it and it always tastes so good! Here's the recipe for what has to be my all-time favorite side dish that can easily double up as an appetizer: involtini di melanzane, aka eggplant involtini. It is my mum's recipe and like all "mum's recipes" they are hard to beat. The filling is the same as the one used for meat involtini, but the addition of tomato sauce and Parmigiano on top makes them even tastier… They are great eaten warm or cold, but I like them more at room temperature as I find that the taste of all the different ingredients comes together better that way. They are not hard to prepare and you can make them in advance (even the day before) and bake them when needed, or you could even bake them and eat them cold later on. Try them, I am sure they will not disappoint! These involtini are a regional Italian dish from Sicily! See all pasta recipes.
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Italian recipes are my favorite especially when Eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles or your favorite pasta! Enjoy.
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This recipe produces what seems like a lot of caponata. But then we start using it and bringing it to friends, and suddenly it doesn’t seem like so much. In any case, I need to do something with my eggplant crop and, frankly, making a lot of caponata is hardly more bother than making less. Furthermore, caponata keeps well and is a good addition to any meal, a light lunch with cheese or on the dinner table with grilled meats or fish—it is even lovely with eggs. But you can cut the quantities in half if you like. Recipe courtesy of Katchkie Farm
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Caponata is an authentic Italian dish of stewed eggplant and other seasonings. Chef John Brandt-Lee of Avalon Restaurant uses crispy flat bread as a vehicle for enjoying the savory mixture.  Click here to see 11 Classic Antipasto Recipes for Summer.
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Eggplant Parmesan
Eggplant parmesan was a staple in my house growing up. I've always known I could never make it as good as my mother because, well, can anyone ever make anything as good as their own mother?  Nevertheless, I make eggplant parmesan because I love it. Even if it didn't come from the kitchen of my childhood, it's delicious. Click here to see Cozy Comfort Food Recipes. 
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Lemon-Coconut Eggplant Fries
Need a last-minute side dish for dinner tonight? I thought so. My vegetable fries may be just what’s missing on your plate. I mean, let's get serious… We all love fries. And who doesn't love baked fries? Greasy fried fries are so '80s. See all eggplant recipes. Click here to see Gluten-Free Recipes That Actually Taste Good.
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Looking to switch up the dips you serve this fall during football season? This eggplant caponata is easy to make, elegant, and great new dip to enjoy when you feel like giving the basics a rest.
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Octopus with Eggplant
One glorious fall day last year, we visited the winemaker Vangelis Gerovassiliou in Epanomi, near the city of Thessaloniki. His mother, kyria (Mrs.) Marianthi, made this delicious local specialty for us. "Food needs olive oil," she said matter-of-factly when I remarked on the copious amount of olive oil in the dish. She also explained that she bakes the dish, rather than cooking it on the stovetop, to prevent the eggplant from disintegrating. Contrary to my own inclination, she also boils the octopus. Click here to see My Big Fat Greek Easter.
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2.5