Eggplant’s velvety texture and rich, earthy flavor make it a star in these 15 easy recipes. From crispy roasted slices to creamy dips, each dish is a celebration of this versatile veggie. In just 20 minutes of prep, you can create meals that are as nourishing as they are delicious. Whether you’re a seasoned cook or a beginner, these recipes promise to inspire and satisfy.
With a total time of just one hour, you’ll be savoring dishes that balance smoky, sweet, and savory notes perfectly. Think golden-brown eggplant parmesan or tender, spiced stews that melt in your mouth. These recipes are designed to bring out the best in every bite, making eggplant the hero of your table. Let’s dive into flavors that will leave you craving more!
Ingredients for 15 Easy Eggplant Recipes
- 2 large eggplants, cut into ¼-inch-thick rounds
- 2 large eggs, beaten
- ¼ cup almond milk (or substitute with regular milk)
- 1½ cups panko breadcrumbs
- 1¼ cups grated Parmesan cheese, divided
- 2 teaspoons dried oregano
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 28 ounces Marinara Sauce (store-bought or homemade)
- 2 large fresh mozzarella balls, thinly sliced
- ⅓ cup fresh basil leaves, for garnish
Step-by-Step Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a medium-sized shallow dish, whisk together 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 black pepper.
- Dip each eggplant slice into the egg mixture, then coat it in the panko mixture. Place the coated slices onto the prepared baking sheets.
- Drizzle the eggplant slices with olive oil and bake for 18 minutes, or until tender and golden brown.
- In an 8×12 or 9×13-inch baking dish, spread ½ cup marinara sauce evenly across the bottom.
- Layer half of the baked eggplant slices over the sauce, then top with 1 cup marinara and half of the mozzarella slices.
- Repeat the layers with the remaining eggplant, marinara, and mozzarella.
- Sprinkle the top with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and add a few more pinches of sea salt.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Switch the oven to broil and broil for 2 to 4 minutes, or until the cheese is browned and bubbling.
- Remove from the oven and garnish with fresh basil leaves before serving.
Sauce and Topping Ideas to Elevate Your Dish
While marinara and mozzarella are classic choices, try experimenting with other sauces like pesto or arrabbiata for a spicy kick. For toppings, add roasted red peppers, caramelized onions, or sautéed mushrooms for extra flavor and texture. A sprinkle of crushed walnuts or pine nuts can also add a delightful crunch.
Serving Suggestions for a Complete Meal
Pair this eggplant bake with a fresh green salad or garlic bread for a satisfying meal. For a lighter option, serve it alongside steamed vegetables or quinoa. Don’t forget a glass of red wine or sparkling water with lemon to complement the flavors!
Storage and Reheating Tips for Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a preheated oven at 350°F for 10-15 minutes or until warmed through. For a quicker option, microwave individual portions for 1-2 minutes, but note the texture may soften slightly.
Time-Saving Tips for Busy Cooks
To save time, prepare the eggplant slices and breadcrumb mixture the night before and store them separately in the fridge. You can also use store-bought marinara sauce instead of making your own. If you’re short on oven space, consider using a toaster oven for smaller batches.
Recipe Variations to Mix It Up
For a gluten-free version, swap panko for gluten-free breadcrumbs or crushed gluten-free crackers. If you’re vegan, use flax eggs instead of regular eggs and substitute the cheese with vegan mozzarella and nutritional yeast. You can also try using zucchini or portobello mushrooms instead of eggplant for a different twist.
15 Easy Eggplant Recipes
Ingredients
- 2 large eggplants, cut into ¼-inch-thick rounds
- 2 large eggs, beaten
- ¼ cup almond milk
- 1½ cups panko breadcrumbs
- 1¼ 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
- ⅓ cup fresh basil leaves
Instructions
- 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 8×12 or 9×13-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.