10 Best Baked Eggplant Recipes to Try

Eggplant Parmesan

This Italian classic transforms eggplant into a comforting, cheesy delight that's perfect for family gatherings.

Ingredients

• 2 large eggplants, sliced into 1/4 inch rounds
• 1 tablespoon salt
• 2 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 cup breadcrumbs
• 3 large eggs, beaten
• 1 cup all-purpose flour
• 1/4 cup olive oil

Cooking method

1. Sprinkle eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
2. Preheat oven to 375°F (190°C).
3. Dredge eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs.
4. In a skillet, heat olive oil over medium heat. Fry eggplant until golden brown on both sides.
5. In a baking dish, layer marinara sauce, fried eggplant, mozzarella, and Parmesan. Repeat layers.
6. Bake for 25-30 minutes or until cheese is bubbly and golden.

Roasted Eggplant with Tahini Dressing

This Middle Eastern-inspired dish is a flavorful and healthy way to enjoy eggplant.

Ingredients

• 2 medium eggplants, halved lengthwise
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 tablespoon water
• 2 tablespoons fresh parsley, chopped

Cooking method

1. Preheat oven to 400°F (200°C).
2. Score eggplant flesh in a criss-cross pattern, brush with olive oil, and season with salt and pepper.
3. Roast eggplants cut-side up on a baking sheet for 30-35 minutes until tender.
4. Whisk tahini, lemon juice, garlic, and water in a bowl for the dressing.
5. Drizzle roasted eggplants with tahini dressing and garnish with parsley.

Eggplant Rollatini

A delightful Italian dish where eggplant slices are filled with creamy ricotta and spinach, then baked to perfection.

Ingredients

• 2 large eggplants, thinly sliced lengthwise
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 1 cup spinach, wilted and chopped
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking method

1. Preheat oven to 375°F (190°C).
2. Brush eggplant slices with olive oil, season with salt and pepper, and grill or bake until tender.
3. Mix ricotta, spinach, and half the Parmesan in a bowl.
4. Spoon ricotta mixture onto each eggplant slice, roll up, and place in a baking dish with marinara sauce.
5. Top with mozzarella and the remaining Parmesan, then bake for 25 minutes.

Spicy Eggplant Stir-Fry

This quick and easy stir-fry combines eggplant with bold flavors for a delicious plant-based meal.

Ingredients

• 2 medium eggplants, diced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon chili paste
• 1 teaspoon sesame oil
• 2 green onions, chopped

Cooking method

1. Heat vegetable oil in a large pan over medium-high heat.
2. Add eggplant, cooking until soft and lightly browned.
3. Stir in garlic, ginger, soy sauce, chili paste, and sesame oil, cooking for an additional 2-3 minutes.
4. Garnish with green onions before serving.

Grilled Eggplant with Feta and Mint

This summer dish is perfect for outdoor gatherings, combining smoky grilled eggplant with fresh and tangy toppings.

Ingredients

• 2 large eggplants, sliced into rounds
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon zest

Cooking method

1. Preheat grill to medium-high heat.
2. Brush eggplant slices with olive oil, season with salt and pepper, and grill until tender and charred, about 3-4 minutes per side.
3. Top with feta, mint, and lemon zest before serving.

Eggplant Curry

A rich and aromatic curry that showcases eggplant in a fragrant blend of spices and coconut milk.

Ingredients

• 2 large eggplants, cubed
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• Salt to taste
• Fresh cilantro, chopped, for garnish

Cooking method

1. Heat oil in a large pot over medium heat. Add onion and garlic, sautéing until soft.
2. Stir in curry powder and turmeric, cooking for 1 minute.
3. Add eggplant, coconut milk, and salt. Simmer until eggplant is tender, about 20 minutes.
4. Garnish with cilantro before serving.

Stuffed Eggplant with Quinoa and Herbs

A nutritious and satisfying dish featuring roasted eggplants filled with a zesty quinoa and herb mixture.

Ingredients

• 2 medium eggplants
• 1 cup quinoa, cooked
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 2 tablespoons lemon juice
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste

Cooking method

1. Preheat oven to 375°F (190°C).
2. Halve eggplants lengthwise, scoop out flesh, and chop the removed flesh.
3. Mix quinoa, chopped eggplant flesh, parsley, mint, lemon juice, pine nuts, salt, and pepper.
4. Fill eggplant shells with quinoa mixture and bake for 25-30 minutes.

Eggplant and Tomato Gratin

A simple and delicious gratin combining layers of eggplant and tomatoes with a crispy breadcrumb topping.

Ingredients

• 2 large eggplants, sliced
• 4 tomatoes, sliced
• 1/4 cup olive oil
• 1/2 cup breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Cooking method

1. Preheat oven to 375°F (190°C).
2. Layer eggplant and tomato slices in a baking dish, seasoning with salt and pepper.
3. Mix breadcrumbs, Parmesan, basil, and olive oil, then spread over the top.
4. Bake for 30-35 minutes until the top is golden and crispy.

Eggplant Caponata

A Sicilian eggplant dish combining sweet and sour flavors for a vibrant appetizer or side.

Ingredients

• 2 large eggplants, diced
• 1/4 cup olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1/4 cup capers
• 1/4 cup green olives, chopped
• 1/4 cup tomato paste
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a large pan over medium heat. Add eggplant, cooking until soft.
2. Stir in onion, celery, capers, and olives, cooking for another 5 minutes.
3. Add tomato paste, vinegar, and sugar, simmering for 10 minutes. Season to taste.

Eggplant Lasagna

A low-carb alternative to traditional lasagna, using eggplant slices in place of pasta.

Ingredients

• 2 large eggplants, sliced lengthwise
• 1 tablespoon salt
• 2 cups ricotta cheese
• 1 egg
• 2 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon fresh basil, chopped

Cooking method

1. Sprinkle eggplant slices with salt and let sit for 30 minutes. Rinse and dry.
2. Preheat oven to 375°F (190°C).
3. Mix ricotta and egg in a bowl.
4. In a baking dish, layer marinara sauce, eggplant, ricotta mixture, mozzarella, and Parmesan. Repeat layers.
5. Bake for 30-35 minutes, garnishing with basil before serving.