15 Easy Eggplant Recipes

Even eggplant skeptics will fall for these 15 tasty eggplant recipes! With tacos, pasta, salads, and more, they include something for everyone.

easy eggplant recipes

Of all the vegetable recipes I post, eggplant recipes are the most divisive. Early on, this surprised me, because eggplant recipes have always been some of my favorite foods to eat. As a kid, I never wanted to stop playing at dinnertime, except when my mom was making eggplant Parmesan. And when I started to explore vegetarian cooking on my own, grilled eggplant was one of the first dishes I mastered.

But if I’ve learned one thing through writing Love and Lemons, it’s that not everyone likes eggplant. I’ve heard it called spongy, bitter, and bland, and to that I say, “Valid!” If it’s not prepared well, it can be all those things. But when it’s done right, it’s delicious. Plus, its character totally transforms depending on how you cook it. It might be meaty and smoky coming off the grill, rich and silky after it cooks in the oven, or crisp on the outside and tender in the middle after a few minutes on the stove. Sure, you don’t like it one way, but if you cooked it differently, you could love it!

In short, I hope all you eggplant skeptics will give this controversial veggie another chance. To get you started, I’m sharing 15 easy eggplant recipes below. They include bright summer pastas, fresh grilling recipes, cozy casseroles, and everything in between. Throw caution to the wind, and have fun exploring these tasty eggplant recipes! I bet you’ll find one you love.

Grilled Eggplant Recipes

Of all the different eggplant recipes out there, grilled eggplant recipes will always be my favorite. I love how the outside of the eggplant gets nicely charred, while the inside becomes silky smooth.

Grilled Eggplant

Grilled Eggplant
When I was first learning to cook vegetables, grilled eggplant was one of my favorite things to make. It’s not hard to see why: it’s super easy, and it’s absolutely delicious! Enjoy it as a side dish on its own, or take it to the next level by piling a fresh couscous salad on top.

Eggplant salad

Eggplant Salad
This eggplant salad recipe is a celebration of summer produce! Soft, smoky grilled eggplant plays off tender peppers, juicy tomatoes, and fresh herbs.

Grilled Ratatouille Tartines

Grilled Ratatouille Tartines
When it’s too hot to stand over a pot of ratatouille on the stove, I make these grilled ratatouille tartines instead! Pair them with your favorite rosé, and your guests (and you) won’t be able to get enough.

Grilled vegetable orzo

Zucchini Lemon Orzo
In late summer, I could eat this vibrant orzo pasta every night! It gets its bold, fresh flavor from simple ingredients like lemon, feta cheese, pine nuts, and grilled eggplant and zucchini.

mediterranean stuffed eggplant

Mediterranean Stuffed Eggplant, page 179 of Love & Lemons Every Day
No grill? No worries! You can make this recipe two ways: on the grill and in the oven. In the grilled version, I stir fresh basil and arugula into the bulgur filling, and in the baked version, I smother the stuffed eggplant with crispy panko and pecorino cheese. Both ways are delicious!

Grilled Eggplant & Summer Vegetable Pasta

Grilled Eggplant Pasta, page 139 of The Love & Lemons Cookbook
This grilled veggie pasta is the perfect meal for a slow summer night. It packs a huge punch of flavor, but it comes together in minutes!

Baked Eggplant Recipes

Cooking eggplant in the oven shows off its versatility. Chop it up and roast it briefly, until it’s golden brown and tender, or bake it whole, until it collapses to the touch. You’ll find both of these approaches in the baked eggplant recipes below.

Eggplant parmesan

Eggplant Parmesan
My lighter riff on my mom’s classic recipe! Instead of frying the eggplant slices, I bake them with a panko and Parmesan coating. When they’re golden brown and crisp, I layer them with homemade marinara sauce, fresh mozzarella, and basil to create a comforting, crave-worthy dish.

Oven roasted eggplant

Oven Roasted Eggplant
This simple roasted eggplant is crisp and golden brown around the edges and melt-in-your-mouth tender in the middle. I love it as a side dish with fresh herbs and lemon juice, but it’s also a wonderful addition to salads and pastas.

Bowl of eggplant caponata with spoon

Eggplant Caponata
Another way to use roasted eggplant? In caponata! This Sicilian dish is tangy, briny, and lightly sweet with a mouthwatering silky texture. Serve it with crostini for an elegant summer appetizer.

Baba ganoush

Baba Ganoush
Nope, that’s not hummus! It’s baba ganoush – a smoky, silky eggplant dip. It’s best enjoyed with fresh pita and crunchy veggies, but if you’re anything like me, you’ll find yourself standing at the counter, eating it out of the food processor with a spoon.

Vegetarian Tacos - Healthy eggplant recipes

Vegetarian Tacos with Avocado Sauce
You can make these zesty tacos with almost any roasted veggies, but if eggplant’s in season, I always add it. I love how the earthy roasted eggplant contrasts with the bright, tangy tomatillo sauce on top.

Eggplant rollatini

Eggplant Rollatini
Like eggplant Parm? You’ll love this recipe too! Delicate planks of roasted eggplant surround a rich blend of ricotta, lemon zest, and pecorino cheese. Baked in marinara sauce, these little roll-ups are comfort food at its finest.

Sautéed and Fried Eggplant Recipes

In these easy eggplant recipes, I cook the eggplant on the stove. This way, it absorbs flavor from other ingredients like olive oil, garlic, vinegar, and herbs as it cooks.

Easy ratatouille recipe

No list of eggplant recipes would be complete without ratatouille, a Provençal stew made from eggplant, zucchini, peppers, and tomatoes. In my recipe, I sauté the veggies on the stove until they soften. Then, I transfer them to the oven, where they melt into a rich and tangy stew that’s fantastic with a drizzle of olive oil and lots of crusty bread.

Zucchini Noodle Puttanesca

Zucchini Noodle Puttanesca, page 177 of Love & Lemons Every Day
Sautéed eggplant acts like a sponge in this bight and briny pasta recipe. As the eggplant cooks, it soaks up flavor from sun-dried tomatoes, capers, olives, and white wine. When you sit down to eat, it’ll be rich, tangy, and tender – make sure to get some in every bite!

Air fryer eggplant

Air Fryer Eggplant
Instead of frying this eggplant in a pan, I cook it in the air fryer! The nutty Parmesan coating gets beautifully crisp and golden brown, while the eggplant interior becomes soft and silky. Serve it over pasta with tomato sauce and cashew cream for a flavorful, satisfying meal.

Eggplant Recipes

More Favorite Summer Recipes

If you love these healthy eggplant recipes, check out these delicious summer recipes next:

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Eggplant Recipes: Baked Eggplant Parmesan

rate this recipe:
5 from 50 votes
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves 6 to 8
This baked eggplant parmesan is one of our favorite eggplant recipes!


  • 2 large eggplants, cut into ¼-inch-thick rounds
  • 2 large eggs, beaten
  • ¼ cup almond milk
  • cups panko breadcrumbs
  • cups grated Parmesan cheese, divided
  • 2 teaspoons dried oregano
  • 2 tablespoons fresh thyme leaves
  • ½ teaspoon red pepper flakes
  • ½ teaspoon sea salt, plus more for sprinkling
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 28 ounces Marinara Sauce
  • 2 large fresh mozzarella balls, thinly sliced
  • cup fresh basil leaves


  • Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
  • In a medium-sized shallow dish, whisk the eggs and almond milk.
  • In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
  • Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
  • In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
  • Remove from the oven and top with fresh basil.


5 from 50 votes (44 ratings without comment)

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Rate this recipe (after making it)

  1. Trish

    You may want to consider sweating the eggplant first. After slicing, salt it and place in layers with paper towel between. Place a plate on top of paper towel and give 30-45 mins before cooking. This will remove the bitter flavor and it will not be watery. Plan on trying this recipe tonight.

  2. Pei-Yi Kim

    5 stars
    I was looking for an Eggplant Parm recipe where there’s no frying, and this one is great! Easy to make and all I needed to pickup from the store was the mozzarella and eggplant. Delicious, Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Hi, I’m so glad you loved the recipe!

  3. Theadore

    Pinned your recipe to my board, unfortunately, the baking instructions did not appear in your recipe.

  4. Thelma

    5 stars
    Absolutely fantastic. I just made this (halved the recipe as I only had one eggplant), and I’m patting myself on the back. It’s the best eggplant Parm I have ever had!!

  5. Safiye Bishoff

    5 stars
    This was fantastic! The baked eggplant was so much better than frying. My whole family loved it and will definitely be making it again. Thank you!

  6. Barry Knabe

    5 stars
    My first attempt at making Eggplant Parmesan and it turned out great!

    Even my 16 year old liked it! He said, “Mmm, haven’t had this since our trip to Italy.

  7. Betty

    5 stars
    Made this tonight and it was delicious! I didn’t use any of the olive oil used by the recipe and it was perfectly fine and tasty. I worked with 2 large eggplant but they must’ve been too large because I couldn’t fit them all in a 9 x 13 pan and 1 large eggplant would’ve been fine. Had to make extra egg mixture and work with 2 rounds of pans in the oven to work with my 2 eggplants. But, all in all, excellent flavor and recipe. Will adjust amount of ingredients to fit the pan next time.

    • Jeanine Donofrio

      I”m so glad you enjoyed it! Thank you for the feedback – eggplant can vary so much in size.

    • Thelma

      5 stars
      it should be layers, with the eggplant stacked on top of the first layer along with the layers of sauce and cheese.
      This way it will all fit in a 9×13. So yummy.

      • Boop

        I was referring to step #4 when the individual slices of eggplant get roasted, Thelma. Not the final layered dish. I simply had HUGE eggplant!

  8. Lance

    Love all the options for eggplants! They are a wonderful option for vegans! Thanks!

  9. Karina

    I LOVE eggplant–when other people cook it! I tried making eggplant a few times years ago. I remember it came out with a horrible, puffy, spongy texture & bitter taste. An Italian friend said I had to salt it overnight to get rid of the bitterness, that turned out awful too.

    Do you have any idea what big mistake I must have been making? Was it just undercooked? Why is does eggplant come out sweet, creamy & rich when other people make it?

    • Jeanine Donofrio

      Hi Karina, I’m not sure how you were preparing it before, but I suggest giving one of these recipes a go.

      • Karina

        Thanks Jeanine~~your recipes sound wonderful, I’ll give it another shot

    • Red tiger

      I read that soaking the sliced or pieces of eggplant in milk takes out the bitterness. I haven’t tried it yet. I too have eaten it when someone else prepares it. Good luck

  10. Scarlet

    I absolutely love eggplant but I only ever make two dishes: eggplant parm or gilled eggplant sandwiches. Thanks for all the new eggplant recipes to try!

    • Jeanine Donofrio

      I hope you enjoy!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.