Eggplant Recipes

Eggplant Recipes

Today We Bring You 11 Eggplant recipes so That You Dare to Prepare This Vegetable in a Different Way Every Day.

1. Baked Eggplant | Eggplant Recipes

Baked eggplants, Eggplant Recipes
Baked eggplants, Eggplant Recipes.

Fried eggplant is very soft, but baked eggplant recipes can be just as tender. And tempting without the high amount of fat and calories of fried foods. If you like to eat healthy, you can’t miss this baked eggplant recipe. It is very easy to make and does not require too many ingredients. In addition, eggplant has many nutrients and health benefits.


  • 1 eggplant
  • 1 tablespoon sea salt
  • 1/2 cup of warm water
  • 4 cups of cold water

Step-by-Step Processing

1. Wash the eggplant and discard the stem. Cut into desired shapes and sizes.

2. Dissolve the salt in the warm water and once dissolved add the cold water and mix well.

3. Place the eggplants in the salted water and place a plate over the pieces to keep them submerged. Let stand for 30 minutes.

4. Heat the oven to 180 °C.

5. Once the 30 minutes have elapsed, remove the eggplants from the water and dry them well with paper towels. Place them on a baking sheet in a single layer without overlapping and with considerable space between them so that they bake evenly.

6. Brush lightly with oil and bake for 15 minutes. Then turn all the eggplant pieces over and brush again with oil; bake the eggplants in the oven until golden brown, 10 to 15 minutes.

2. Eggplants Stuffed With Meat

Eggplants stuffed with meat
Eggplants stuffed with meat

This meat-stuffed eggplant recipes are a delicious alternative to fried eggplant slices. In taste it is very similar to eggplant Parmesan, but with ground beef in the filling. Of course, you can use whatever meat you like, be it beef, pork, chicken, etc. It’s super easy to make!


  • 1 kilo of eggplants
  • 3 tablespoons vegetable oil
  • 1/2 kilo ground beef (lean)
  • 2 cloves garlic
  • 650 g canned tomatoes
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Step-by-Step Processing

1. Gather all the ingredients for the meat-stuffed eggplants and turn the oven on to 180 °C.

Trim the stems from the eggplants and cut in half lengthwise.

3. Empty the inside of the eggplants, leaving a little flesh stuck to the peel.

4. Place them on a baking sheet covered with aluminum foil and set aside.

5. Cut the flesh of the eggplants into small cubes and place in a pan with hot oil. Bring to medium heat and sauté until soft.

6. Remove with a skimmer and drain on paper towels.

7. Add the ground beef to the pan and cook for a few minutes.

8. Add the chopped garlic cloves and sauté for about one minute.

9. Add the chopped tomatoes, salt and ground black pepper. Simmer for 15 minutes, stirring frequently with a wooden spoon.

10. Add the bread crumbs, Parmesan cheese and sautéed eggplant to the tomato sauce mixture and stir.

11. Stuff the eggplants and place some grated mozzarella cheese on top.

12. Bake the meat stuffed eggplants in a preheated oven for 25 minutes.

13. Serve the meat-stuffed eggplants with spaghetti or green beans.

3. Battered Eggplants

Battered eggplants
Battered eggplants

If you need to make a quick, simple and absolutely delicious dish, you’re in the right post, because below I’ll tell you how to make battered eggplant. There’s nothing like these eggplant slices combined with breadcrumbs and Parmesan cheese. Without a doubt they are the perfect Italian side dish for any meal, take note!


  • 3 eggplants
  • 1 teaspoon salt
  • 2/3 cups bread crumbs
  • 1 1/2 teaspoons grated Parmesan cheese
  • 2/3 cup flour
  • 2 eggs
  • 1/4 cup vegetable oil for frying

Step-by-Step Processing

1. Wash the eggplants and cut slices a little more than half a centimeter thick (no need to peel them).

2. Place the slices in a large bowl and mix with the salt. Let stand for 20 minutes and then drain, but do not rinse.

3. In a small plate mix the bread crumbs and Parmesan cheese; in another plate beat the eggs and in a third plate add the flour.

4. Dip the eggplant slices in flour first, then in egg and finally coat well with the mixture of Parmesan cheese and breadcrumbs.

5. Fry in oil for a couple of minutes on each side until golden brown.

6. Drain the battered eggplants on paper towels, serve and sprinkle with additional salt if desired. Enjoy!


  • This recipe contains:
  • 326 kcal
  • 32 g carbohydrates
  • 7 g protein
  • 19 g fat
  • 13 g saturated fat
  • 101 mg cholesterol
  • 587 mg potassium
  • 258 mg sodium
  • 9 g sugar
  • 7 g fiber
  • 4.6% vitamin A
  • 6.1% vitamin C
  • 11.3% iron
  • and 9.8% calcium

4. Eggplant Pie

Eggplant and chocolate cake
Eggplant and chocolate cake

After preparing this delicious vegan-friendly eggplant cake recipe, you’ll never go back to using zucchini or applesauce to add moisture to your cakes. In addition to creating a silky smooth texture, using eggplant in the cake adds an extra dose of fiber and lowers the calories, as this ingredient replaces butter and oil. If you’re afraid to eat a vegetable-based dessert, don’t worry: the eggplant flavor is almost undetectable thanks to the luscious dark chocolate mixed into the batter.


  • 1/2 kilo of eggplants
  • 150 g dark chocolate
  • 1/2 cup maple syrup
  • 1/4 cup bitter cocoa powder
  • 1/2 cup almond flour
  • 1 teaspoon of baking soda
  • 1/4 teaspoon salt
  • Oil to grease the mold

Step-by-Step Processing

1. Grease a cake pan and preheat the oven to 180 °C.

2. Wash and cut the eggplants in half lengthwise and place the pieces skin side up on a tray lined with parchment paper.

3. Roast the eggplants for 20 minutes or until cooked through and soft. While they are cooking, melt the chocolate in the microwave or in a double boiler.

4. Remove the eggplants from the oven and let them cool; then remove the pulp.

5. Place the eggplant pulp, maple syrup and melted chocolate in a blender and puree smooth.

6. In a large bowl combine the bitter cocoa powder, flour, salt and baking soda. Pour the eggplant puree into the bowl of dry ingredients and stir until well combined.

7. Pour the mixture into the cake pan and bake for 40 minutes at 180 °C.

8. Remove the eggplant cake from the oven and let cool. Once cool to the touch, unmold and transfer to a plate. Refrigerate for at least one hour to keep the cake compact and serve.

5. Eggplants With Honey

Eggplants with honey
Eggplants with honey

Spain is a country with a very interesting history. For thousands of years many tribes and countries have tried to conquer it. All of them before being defeated and expelled have left a gift: food. Take for example this dish of eggplants with honey that was introduced by the Moors during the 700 years they ruled the Iberian Peninsula. This dish of eggplants with honey is sweet and savory, ideal to accompany any meal.


  • 2 eggplants
  • Flour for breading
  • Extra virgin olive oil
  • Salt
  • Cane honey
  • Water

Step-by-Step Processing

1. Wash the eggplants and cut them into strips (no need to peel them) or slices if desired.

2. Put them in a bowl with water and salt for 15 minutes, drain and dry with paper towels.

3. Place the flour in a bowl and flour the eggplant strips or slices.

4. Fry in hot extra virgin olive oil. It is important that the oil is very hot so that the eggplants cook without absorbing the fat. However, it should not smoke.

5. Once the eggplants are golden brown, remove them with a skimmer and place them on paper towels to remove excess oil.

6. Serve the eggplants in a dish or on a plate and sprinkle some cane honey and salt flakes on top. Once the eggplants with honey are ready, all that remains is to eat them before they cool.

6. Fried Eggplants

Fried eggplants
Fried recipes with eggplants

Do you love fried eggplant, but hate that it absorbs a lot of oil while cooking? My husband grew up eating fried eggplant slices, as it is one of his favorite foods. For years, I avoided cooking them due to the large amount of oil needed to make them and replaced them with slices of roasted eggplants which, by the way, are scrumptious. However, there were times when he craved the fried taste, so I have learned to make them differently without soaking them in oil. What’s the secret? Egg whites! With this method the fried eggplants come out perfect and golden brown. Put on your apron and get to work.


  • ½ kilo of eggplants
  • Two-egg whites
  • Extra virgin olive oil
  • Salt and ground black pepper

Step-by-Step Processing

1. Gather the ingredients for the fried eggplant.

2. Wash the eggplants and cut them into one centimeter thick slices.

3. Put the slices in a colander and sprinkle them with sea salt or kosher salt. Make sure each slice has a little salt on it. Let the slices sit for 30 minutes to lose as much bitterness that may be present in this vegetable.

4. Rinse the eggplant slices to remove the salt. Pat dry with paper towels and place them on a cutting board.

5. Sprinkle the eggplant slices lightly with salt and ground black pepper.

6. Whisk egg whites in a small bowl for one minute and brush eggplant slices seasoned with salt and ground black pepper with a thin layer of egg white. Turn the slices over and brush the other side with another thin layer of egg white.

7. Heat the extra virgin olive oil in a non-stick frying pan over medium heat until hot enough to fry. The ideal temperature for frying eggplant is 180 °C. The best way to check the temperature is to use a cooking thermometer or drop a small piece of bread into the oil. If it takes 60 seconds to brown the temperature is perfect for frying.

8. Place three or four slices per batch in the hot oil and let them fry for 2 to 3 minutes on each side until golden brown. Then remove the fried eggplants with a slotted spoon and drain on paper towels. Remember to replenish the oil in the pan every two batches.

7. Grilled Eggplant

grilled eggplants
grilled eggplants

Eggplant is a versatile vegetable with which you can prepare an endless number of recipes, both sweet and savory. If you want to take advantage of all its properties and health benefits, there is nothing better than preparing grilled eggplants. This option is ideal for those who are on a diet and want to enjoy a low-calorie dish full of nutrients. Keep reading this post to learn how to make them step by step.


  • Eggplants
  • Extra virgin olive oil
  • Coarse salt or milk
  • Salt and ground black pepper
  • Dehydrated garlic and parsley

Step-by-Step Processing

1. Gather all the ingredients to make the grilled eggplants.

2. Wash the eggplants and cut them into thick strips lengthwise (or you can cut one centimeter thick slices).

3. Place the eggplants in a colander and sprinkle with coarse salt. Let stand for 30 minutes to remove all the bitterness. You can also leave them once cut in a bowl with milk for 2 hours. If you leave them to rest with salt, then wash, drain and dry them with kitchen paper, and if you leave them in milk just drain, dry and use them. This way they will absorb less oil when cooking.

4. Prepare the griddle with olive oil and bring to the fire. When the oil is hot, add the eggplants a little at a time and season to taste. If desired, sprinkle with ground black pepper and oregano.

5. As they brown, remove the grilled eggplants and place them in a bowl with paper towels to drain as much oil as possible. Season with garlic and dehydrated parsley and the grilled eggplants are ready to be eaten before they cool down.

8. Recipes with eggplants Lasagna

Eggplant lasagna
Eggplant lasagna

If you were looking for a gluten-free lasagna option or simply want to take care of your figure, this eggplant lasagna recipe is perfect for you. Eggplant has a mild flavor, so it goes practically unnoticed, so if any diner is reluctant to eat vegetables I assure you that they will not realize that what they are consuming is not exactly pasta.


For the Eggplants

  • 2 eggplants
  • 1 tablespoon of olive oil
  • Salt and ground black pepper

For the Sauce

  • ½ kilo ground beef
  • ½ white onion
  • 3 cloves garlic
  • 800 g of crushed tomatoes
  • 150 g tomato paste
  • 500 g of canned tomato sauce
  • ½ cup white wine
  • ½ cup chopped fresh basil
  • 1 teaspoon ground oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup chopped fresh parsley

For Cheese

  • 400 g ricotta
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ½ kilo of sliced mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Step-by-Step Processing

Preheat the oven to 200 °C and grease a baking sheet with a little oil.

Form a layer of eggplant slices on a baking sheet and drizzle lightly with olive oil. Season with salt and ground black pepper.

3. Roast in a preheated oven for 25 minutes, until tender, turning halfway through cooking.

4. Meanwhile in a large pot add a little oil, ground beef, chopped onion and garlic. Cook until the meat is browned, stirring constantly with a wooden spoon.

5. Add the fresh basil, salt, pepper, 1 cup chopped fresh parsley and oregano.

6. Pour in the crushed tomatoes, tomato sauce, white wine and tomato paste. Stir well and simmer for 30 minutes or more.

7. Combine the ricotta cheese, chopped fresh parsley, salt and nutmeg. Refrigerate until the sauce is ready to assemble the eggplant lasagna.

8. Grease a baking dish and spread a cup of meat sauce on the bottom. Place 6 slices of eggplant and spread ricotta cheese mixture. Top with slices of mozzarella cheese and pour 1 ½ cups of meat sauce over the cheese. Then sprinkle with Parmesan cheese. Repeat the layers until you finish with a mozzarella layer.

9. Sprinkle with grated Parmesan cheese and bake the eggplant lasagna in a preheated oven for 35 minutes. Serve hot.

9. Eggplant Parmesan

Eggplant Parmesan
Recipes with eggplants Parmesan

When I was little I refused to eat any dish that had eggplant in it until I inadvertently tasted a delicious lasagna-like dish, full of sauce and cheese: eggplant parmesan. Since that day I haven’t stopped making them, especially on Mondays when I avoid eating meat. I assure you that once you make this recipe, you will want to make it like this forever.


  • 1 eggplant cut in one centimeter thick slices
  • 2 tablespoons kosher salt
  • 3 cups homemade marinara sauce 
  • 2 cups grated mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 ½ cup bread crumbs
  • 3 eggs
  • ½ cup milk
  • 4 tablespoons vegetable oil
  • Handful of fresh basil leaves, chopped

Step-by-Step Processing

Salt the eggplant slices on both sides and place them in a large colander in the sink. Let them sweat for 45 minutes and let the bitterness go. When the eggplant slices have finished draining liquid, rinse and pat dry with paper towels.

2. In two shallow bowls, add breadcrumbs in one and milk and eggs in the other; beat well. Dip the eggplant slices in the liquid mixture and then coat with the breadcrumbs, shaking off the excess.

3. Place the slices on a large baking sheet greased with oil and preheat the oven to 180 °C.

4. Cook on both sides until golden brown. Remove and place on a large plate lined with paper towels.

5. In a baking dish add 1 cup of marinara sauce to the bottom and add a layer of eggplant slices. Then use ¼ cup of marinara sauce on top of the eggplant slices and sprinkle with mozzarella and Parmesan. Repeat the layers until you run out of eggplant slices and top with more cheese before placing in the oven.

6. Bake the eggplant parmesan for 25 minutes or until the cheese is bubbly and golden brown. Serve hot and top with fresh chopped basil.

10. Microwaved recipes with eggplants

Microwaved eggplants
Microwaved recipes with eggplants

Eggplants are delicious and very versatile, since you can prepare them in many ways. In addition, they have antioxidant properties and are diuretic and depurative, so many people who are on a weight loss plan have incorporated them. If you are short on time and don’t want to mess up the kitchen, in just 15 minutes you can have an exquisite and healthy dish.


  • Eggplants
  • Salt

Step-by-Step Processing

1. Gather all the ingredients for the microwaved eggplants.

2. Take the eggplants and wash them. Cut the stem and the eggplant in half lengthwise. If the eggplants are small, better, but if they are very thick, instead of cutting them in half, cut them in four parts lengthwise.

3. With the tip of a knife, make diamond-shaped cuts in the pulp and place them in a microwave-safe soup bowl so that the water released by the eggplants can be used for cooking.

4. Sprinkle the eggplants with a little salt and wrap the dish with plastic wrap. Turn several times so that it is well sealed.

5. Microwave the eggplants for 8-0 minutes at maximum power.

6. Remove the eggplants from the microwave and dry them with paper towels.

Another way to roast eggplants in the microwave is to cut them in half lengthwise and make a few diagonal cuts with a knife to cook them faster. Then sprinkle some finely chopped onion and garlic and tomato sauce on top. Sprinkle with salt and ground black pepper and add some slices of mozzarella cheese or grated Parmesan cheese. Place the eggplants in a microwave-safe dish and microwave for 10 minutes at maximum power.

11. Awesome eggplant omelet

Eggplant omelet
Eggplant omelet

Eggplant omelet is a preparation that cannot be missing in your recipe book. It is very easy to make, soft and delicious, ideal to accompany meats or to have a light dinner. Eggplants are bright and intense purple vegetables that were introduced in Spain by the Arabs. This food contains a large amount of fiber, vitamins and minerals.


  • 2 eggplants
  • 1 onion
  • 1 clove garlic
  • 5 eggs
  • Salt and ground black pepper
  • Extra virgin olive oil

Step-by-Step Processing

  • 1. Gather the ingredients for the eggplant omelet.
  • 2. Wash the eggplants and discard both ends. Cut them into one centimeter thick slices and then into chunks.
  • 3. Put the pieces of eggplant in a colander and place it in a bowl. Sprinkle with a little coarse salt and let stand for 30 minutes to get them to sweat and lose all the bitterness.
  • 3. Peel the onion and garlic and chop finely. Put them in a pan with a little extra virgin olive oil and cook over low heat.
  • 4. Once the onion begins to brown, add the eggplant and cook over low heat. If necessary, add a little more oil.
  • 5. After 20 minutes of cooking the eggplant will be soft. Remove with a skimmer and place in a colander. Reuse the oil that comes out to cook the eggplant omelet.
  • 6. Beat the eggs with the milk and add the eggplant and mix. Pour the mixture into the pan with the hot oil and let it go brown. Turn and lower the heat, let it cook for a couple of minutes more. The eggplant omelet is ready, eat it before it cools down!

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