Are you looking for a flavorful and exciting way to add some excitement to your meal routine? Look no further than the humble eggplant! This versatile vegetable is a staple in Italian cuisine, and when paired with rich cheeses, tangy sauces, and fresh herbs, it’s sure to become a new favorite.
From classic comfort food like Eggplant Parmesan to refreshing summer salads like Grilled Eggplant Caprese, there’s an Italian eggplant recipe out there for every occasion. Whether you’re cooking for a crowd or just need a quick weeknight dinner solution, these 18 flavorful recipes are sure to please even the pickiest of eaters.
In this article, we’ll take you on a culinary journey through Italy’s most beloved eggplant dishes, each one showcasing the vegetable’s unique texture and flavor. From traditional pasta sauces to innovative twists on old favorites, we’ve got you covered with these mouthwatering Italian eggplant recipes.
Classic Eggplant Parmesan
A timeless Italian-American favorite, this Classic Eggplant Parmesan recipe is a flavorful and satisfying twist on traditional lasagna, featuring tender eggplant slices layered with rich tomato sauce and melted mozzarella cheese.
Ingredients:
– 2 large eggplants
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1 cup tomato sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese
– Olive oil, for brushing
Instructions:
1. Preheat oven to 375°F.
2. Slice eggplants into 1/4-inch thick rounds and season with salt.
3. Dredge eggplant slices in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
4. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry breaded eggplant slices until golden brown, about 3-4 minutes per side.
5. In a separate baking dish, spread tomato sauce on the bottom. Arrange fried eggplant slices on top, followed by shredded mozzarella cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Grilled Eggplant Caprese Salad
Elevate the classic caprese salad by adding smoky grilled eggplant and fresh mozzarella. This simple yet flavorful dish is perfect for summer gatherings or a quick weeknight dinner.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 3 large tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic glaze (or reduced balsamic vinegar)
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for 3-4 minutes per side, or until tender and lightly charred.
4. Arrange grilled eggplant, tomato slices, and mozzarella cheese on a platter or individual plates.
5. Drizzle balsamic glaze over the salad and sprinkle with chopped basil leaves if desired.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Eggplant Rollatini with Ricotta
Eggplant Rollatini with Ricotta: A Classic Italian Dish
This recipe combines the tender flesh of eggplant with the creamy richness of ricotta cheese, creating a delightful and flavorful dish perfect for any occasion.
Ingredients:
– 2 large eggplants
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a bowl, mix together ricotta cheese and Parmesan cheese.
4. Place an eggplant round on a flat surface and spread a tablespoon of the ricotta mixture onto it.
5. Roll up the eggplant tightly and place seam-side down on a baking sheet lined with parchment paper.
6. Repeat with remaining eggplants.
7. Drizzle the olive oil over the rollatini and season with salt and pepper to taste.
8. Bake for 25-30 minutes, or until the eggplant is tender.
Cooking Time: 25-30 minutes
Spicy Eggplant Pasta alla Norma
This classic Sicilian recipe combines the flavors of roasted eggplant, garlic, and tomatoes with a kick of heat from red pepper flakes. Serve with crusty bread or as a standalone main course.
Ingredients:
– 12 oz pasta (such as penne or rigatoni)
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 tsp red pepper flakes
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplant slices with olive oil, garlic, and salt for 20-25 minutes or until tender.
3. Cook pasta according to package instructions.
4. In a large skillet, combine roasted eggplant, tomatoes, red pepper flakes, salt, and pepper. Simmer for 10-15 minutes or until sauce has thickened slightly.
5. Combine cooked pasta and tomato sauce. Toss to coat.
6. Serve hot with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Roasted Eggplant and Tomato Bruschetta
Roasted Eggplant and Tomato Bruschetta Recipe
A flavorful twist on classic bruschetta, this recipe combines the rich taste of roasted eggplant and tomatoes with fresh basil and mozzarella cheese. Perfect for a summer evening or as an appetizer for your next gathering.
Ingredients:
– 2 large eggplants
– 3 large tomatoes, cored and halved
– 1/4 cup olive oil
– Salt and pepper to taste
– 4-6 baguette slices, toasted
– Fresh basil leaves, chopped
– 8 oz mozzarella cheese, sliced
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast for 30-40 minutes or until tender and lightly caramelized.
5. Meanwhile, toss the tomato halves with olive oil, salt, and pepper.
6. Spread toasted baguette slices with roasted eggplant and tomato mixture.
7. Top with mozzarella cheese and chopped basil leaves.
8. Serve immediately.
Cooking Time: 30-40 minutes
Eggplant and Mozzarella Panini
A flavorful and satisfying panini that combines the richness of eggplant with the creaminess of mozzarella cheese, perfect for a quick lunch or snack.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 slices of bread ( Ciabatta or Focaccia work well)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt, pepper, and garlic.
3. Grill the eggplant for 2-3 minutes per side, until tender and lightly charred.
4. Assemble the panini by layering grilled eggplant, mozzarella cheese, and a pinch of salt on each bread slice.
5. Place the panini in the press or grill and cook for an additional 2-3 minutes, until the cheese is melted and the bread is toasted.
6. Garnish with chopped basil leaves, if desired.
Cooking Time: 10-12 minutes
Eggplant Lasagna with Béchamel Sauce
This Italian-inspired dish combines the flavors of eggplant, ricotta cheese, and rich béchamel sauce to create a satisfying vegetarian main course. With its creamy filling and crispy lasagna noodles, this recipe is sure to please.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 medium onion, finely chopped
– 3 cloves of garlic, minced
– 1 cup ricotta cheese
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1 1/2 cups whole milk
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
– Lasagna noodles, cooked al dente
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté eggplant slices until tender. Set aside.
3. In a separate saucepan, whisk together flour and milk to make béchamel sauce. Cook over medium heat until thickened.
4. Assemble lasagna by layering cooked noodles, eggplant slices, ricotta cheese mixture (see below), and béchamel sauce. Repeat for 3-4 layers.
5. Top with Parmesan cheese and bake for 30 minutes or until golden brown.
Ricotta Cheese Mixture:
– Combine 8 oz ricotta cheese, 1 tablespoon olive oil, salt, and pepper in a bowl. Mix well.
Stuffed Eggplant with Ground Beef
A flavorful and savory twist on traditional eggplant recipes, this stuffed eggplant with ground beef is a hearty and satisfying meal perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large eggplants
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each eggplant half with the ground beef mixture, then top with breadcrumbs and Parmesan cheese.
6. Place the stuffed eggplants on a baking sheet lined with parchment paper and drizzle with olive oil.
7. Bake for 30-40 minutes or until the eggplant is tender and the filling is cooked through.
Cooking Time: 30-40 minutes
Eggplant and Ricotta Stuffed Shells
Eggplant and Ricotta Stuffed Shells Recipe
A creative twist on traditional stuffed shells, this recipe combines the flavors of eggplant and ricotta cheese to create a unique and delicious dish.
Ingredients:
– 12 jumbo pasta shells
– 1 medium eggplant, diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add eggplant, onion, and garlic; cook until eggplant is tender, about 5 minutes.
4. In a bowl, combine cooked eggplant mixture, ricotta cheese, Parmesan cheese, and tomato paste. Season with salt and pepper to taste.
5. Stuff each pasta shell with the eggplant-ricotta mixture and place on a baking sheet.
6. Bake for 20-25 minutes or until shells are golden brown.
Cooking Time: 20-25 minutes
Eggplant and Zucchini Tian
This colorful tian (a French-inspired vegetable tart) is a perfect way to showcase the flavors of summer. Thinly sliced eggplant, zucchini, and tomatoes are layered with creamy goat cheese and fresh herbs for a dish that’s both elegant and easy.
Ingredients:
– 2 medium eggplants, thinly sliced
– 1 medium zucchini, thinly sliced
– 2 large tomatoes, thinly sliced
– 8 oz goat cheese, crumbled
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant, zucchini, and tomatoes with olive oil, salt, and pepper.
3. In a separate bowl, mix crumbled goat cheese with a pinch of salt and pepper.
4. Assemble the tian by layering vegetables and goat cheese in a 9-inch (23cm) tart dish or baking dish.
5. Bake for 30-35 minutes, or until the vegetables are tender and lightly caramelized.
6. Garnish with fresh herbs and serve warm.
Cooking Time: 30-35 minutes
Eggplant Involtini with Prosciutto
Eggplant Involtini with Prosciutto: A classic Italian dish that combines tender eggplant slices with salty prosciutto and creamy ricotta cheese, all wrapped up in a flavorful package.
Ingredients:
– 2 large eggplants
– 6-8 slices of prosciutto
– 1 cup of ricotta cheese
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. Brush both sides of the eggplant slices with olive oil, and season with salt and pepper.
4. Place a slice of prosciutto on each eggplant round, leaving a small border around the edges.
5. Top the prosciutto with a dollop of ricotta cheese.
6. Roll up the eggplant slices tightly, starting from one end.
7. Place the rolled eggplants seam-side down on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until the eggplant is tender and the cheese is melted.
Cooking Time: 20-25 minutes
Eggplant and Chickpea Stew
This hearty stew is a flavorful blend of tender eggplant, creamy chickpeas, and aromatic spices. Perfect for a cozy dinner or a quick lunch, it’s sure to become a favorite.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the eggplant and cook until tender, about 10-12 minutes.
5. Stir in the chickpeas, cumin, smoked paprika, salt, and pepper.
6. Pour in the vegetable broth and bring to a simmer.
7. Reduce heat to low and let stew for 15-20 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Eggplant Pizza Bites with Marinara
Transform traditional pizza into bite-sized eggplant treats, perfect for snacking or as an appetizer. This recipe combines the flavors of marinara sauce and melted mozzarella cheese with tender eggplant.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
3. Place eggplant slices on a baking sheet lined with parchment paper.
4. Spoon a small amount of marinara sauce onto each eggplant slice, leaving a 1/2-inch border around the edges.
5. Top with shredded mozzarella cheese.
6. Bake for 15-20 minutes or until eggplant is tender and cheese is melted.
7. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Eggplant and Sausage Rigatoni
This hearty pasta dish combines tender eggplant, savory sausage, and rich tomato sauce with al dente rigatoni. Perfect for a cozy weeknight dinner or a quick lunch.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 4 Italian sausages (sweet or hot), casings removed
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup rigatoni pasta
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook rigatoni according to package instructions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking up with spoon as it cooks.
4. Add onion and garlic; cook until onion is translucent.
5. Add eggplant slices; cook for 3-4 minutes per side or until tender.
6. Stir in crushed tomatoes; season with salt and pepper to taste.
7. Combine cooked pasta, sausage mixture, and Parmesan cheese (if using). Serve hot.
Cooking Time: 35-40 minutes
Eggplant Carpaccio with Lemon Dressing
A refreshing summer salad featuring thinly sliced eggplant, a zesty lemon dressing, and a sprinkle of parmesan cheese. Perfect for a light lunch or as an appetizer.
Ingredients:
– 2 medium eggplants
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup grated parmesan cheese
– Fresh parsley leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into thin rounds.
3. Place the eggplant slices on a baking sheet lined with parchment paper and drizzle with olive oil.
4. Roast the eggplant in the preheated oven for 15-20 minutes, or until tender and lightly caramelized.
5. In a small bowl, whisk together lemon juice, garlic, salt, and pepper to make the dressing.
6. Assemble the carpaccio by placing roasted eggplant slices on a plate, drizzling with the lemon dressing, and topping with grated parmesan cheese and fresh parsley leaves.
Cooking Time: 20 minutes
Eggplant and Burrata Salad
A refreshing summer salad that combines the smoky flavor of grilled eggplant with the creamy richness of burrata cheese, perfect for a light and satisfying meal or as an appetizer.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 ball of burrata cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt, pepper, and garlic. Grill for 3-4 minutes per side, or until tender and slightly charred.
3. Cut burrata cheese into small pieces and arrange on a plate or platter.
4. Add grilled eggplant slices to the plate, overlapping them slightly.
5. Drizzle with olive oil and sprinkle with chopped basil leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Eggplant Meatballs in Tomato Sauce
Transform ordinary meatballs into a Mediterranean-inspired masterpiece by substituting ground meat with tender eggplant. This unique twist on a classic recipe is perfect for vegetarians and non-vegetarians alike.
Ingredients:
– 2 large eggplants, finely chopped
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1 egg
– 1/4 cup tomato sauce
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chopped eggplant, onion, garlic, breadcrumbs, Parmesan cheese, and egg. Mix well.
3. Use your hands or a spoon to shape the mixture into small meatballs (about 20-25 pieces).
4. Place the meatballs on a baking sheet lined with parchment paper and drizzle with tomato sauce.
5. Bake for 20-25 minutes or until the eggplant is tender and lightly browned.
6. Serve hot, garnished with fresh basil leaves.
Cooking Time: 20-25 minutes
Eggplant and Mushroom Risotto
This creamy risotto is a perfect combination of tender eggplant, earthy mushrooms, and flavorful Arborio rice. Perfect for a cozy dinner or special occasion, this recipe is sure to impress.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the eggplant and cook until tender, about 3-4 minutes per side.
2. Remove the eggplant from the skillet and set aside. Reduce heat to medium and add the mushrooms. Cook until they release their liquid and start to brown, about 5 minutes.
3. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 2-3 minutes.
4. Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. When the risotto is cooked and creamy, stir in the Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to fall in love with Italy’s iconic eggplant dishes! This article brings you 18 mouth-watering recipes that showcase the versatility and flavor of this beloved vegetable. From classic Eggplant Parmesan to Spicy Eggplant Pasta alla Norma, there’s something for every occasion. Discover how to make delicious Grilled Eggplant Caprese Salad or indulge in rich Eggplant Lasagna with Béchamel Sauce. Whether you’re looking for a quick dinner solution or a show-stopping main course, these Italian-inspired recipes are sure to satisfy your cravings.
