Type what you have

Ingredients

• ✓ eggplant
• olive oil
• red bell pepper
• green bell pepper
• onion
• carrot
• salt
• red pepper flakes

Instructions

1. 1 Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
2. 2 Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
3. 3 Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

By Karen Cooke

Ingredients

• ✓ eggplant
• canola oil
• egg
• bread crumb

Instructions

1. 1 Gather all ingredients. Warm oil in a large skillet over medium-high heat.
2. 2 Dip eggplant slices in egg, then coat with bread crumbs.
3. 3 Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side.
4. 4 Drain on paper towels. Serve and enjoy!

By WALLEN

Ingredients

• ✓ eggplant
• cooking spray
• tomato
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick spray.
2. 2 Arrange eggplant rounds on the prepared baking sheet and sprinkle with 1/2 of the Parmesan. Layer one tomato slice over each eggplant round, then sprinkle with remaining Parmesan.
3. 3 Bake in the preheated oven for 10 to 15 minutes.

By CADEAUX

Ingredients

• ✓ eggplant
• soy sauce
• balsamic vinegar
• olive oil

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix soy sauce, balsamic vinegar, and oil together in a 9x13-inch baking dish. Add eggplant slices and turn several times to coat.
3. 3 Lift eggplant out of marinade and carefully place onto the preheated grill, watching for flare-ups. Cook until browned and charred but tender and creamy in the middle, about 5 minutes per side.

By Frank040

Ingredients

• ✓ eggplant
• olive oil
• garlic
• plum tomato
• rigatoni pasta

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes.
2. 2 Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
4. 4 Pour sauce over pasta.

By alands18

Ingredients

• ✓ eggplant
• olive oil
• garlic powder
• paprika
• italian seasoning
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place eggplant slices in a single layer on the prepared baking sheet. Drizzle with olive oil; sprinkle with garlic powder, smoked paprika, and Italian seasoning.
3. 3 Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.

By Fioa

Ingredients

• ✓ eggplant
• salt
• olive oil
• balsamic vinegar
• oregano
• black pepper
• tomato

Instructions

1. 1 Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
2. 2 Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
3. 3 Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

By Kim's Cooking Now

Ingredients

• ✓ eggplant
• portobello mushroom
• onion
• balsamic vinegar
• tomato
• provolone cheese

Instructions

1. 1 Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
4. 4 Bake in preheated oven for 30 minutes, or until cheese is golden brown.

By JOHN KARST

Ingredients

• ✓ eggplant
• olive oil
• salt
• grape tomato
• red onion
• lemon juice
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.
3. 3 Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.
4. 4 Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
5. 5 Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

By ANUTAD

Ingredients

• ✓ eggplant
• sea salt
• black pepper
• almond meal
• parmesan cheese
• sesame seed
• egg
• grapeseed oil

Instructions

1. 1 Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
2. 2 Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
3. 3 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
4. 4 Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

By Best Cook

Ingredients

• ✓ eggplant
• salt
• tomato
• parsley
• onion
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
4. 4 Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.
5. 5 Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.

By aborodenko

Ingredients

• ✓ eggplant
• salt
• pepper
• tomato
• zucchini
• yellow onion
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Place baby eggplant into a colander set over a large bowl. Sprinkle salt liberally over eggplant; let sit to drain for 30 minutes.
3. 3 Toss together tomatoes, zucchini, onion, and garlic in a second large bowl. Drizzle with olive oil and toss to coat; season with salt and pepper.
4. 4 Rinse baby eggplant to remove salt and pat dry with paper towels; add to tomato mixture and stir. Add more olive oil as needed to ensure eggplant is coated. Spread onto the prepared baking sheet.
5. 5 Roast in the preheated oven until vegetables are tender, about 30 minutes.

By homecook626

Ingredients

• ✓ eggplant
• red bell pepper
• zucchini
• mushroom
• olive oil
• lemon juice
• basil
• garlic

Instructions

1. 1 Place eggplant, bell peppers, zucchinis, and mushrooms into a large bowl.
2. 2 Whisk together olive oil, lemon juice, basil, and garlic in a medium bowl until well combined. Pour mixture over vegetables; toss to coat. Cover the bowl and marinate in the refrigerator for at least 1 hour.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Place vegetables on skewers or directly on the preheated grill. Cook, brushing frequently with marinade, until desired doneness is reached, 2 to 3 minutes per side.

By Stackhawkley

Ingredients

• ✓ eggplant
• olive oil
• kosher salt
• black pepper
• marinara sauce
• mozzarella cheese
• parmesan cheese
• basil

Instructions

1. 1 Score eggplant all the way through the flesh lengthwise, being careful not to cut through the skin. Score again widthwise to create cubes. Gently turn the eggplant inside out. Repeat with second half. If eggplant breaks, manipulate the outer edges to stand up or use a long skewer to hold it open.
2. 2 Drizzle both halves with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place in an air fryer basket.
3. 3 Air-fry at 390 to 400 degrees F for 10 minutes.
4. 4 Open the air fryer and top each eggplant with marinara sauce, mozzarella cheese, and Parmesan cheese, trying to fill each groove. Air-fry 5 minutes longer.
5. 5 Serve immediately sprinkled with fresh basil.

By Nicole McLaughlin

Ingredients

• ✓ eggplant
• olive oil
• mayonnaise
• garlic
• sandwich roll
• tomato
• feta cheese
• basil

Instructions

1. 1 Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. 2 Split the French rolls lengthwise, and toast. Stir mayonnaise and garlic together in a cup or small bowl; spread on the toasted bread. Fill rolls with eggplant slices, tomato, feta cheese and basil leaves.

By Jamie

Ingredients

• ✓ eggplant
• egg
• bread crumb
• cooking spray
• basil
• tomato
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Whisk eggs together in a bowl. Place bread crumbs into another bowl.
3. 3 Peel eggplant; cut into twelve 1/3-inch-thick slices. Dip each slice into eggs; lift up so excess drips back into the bowl. Press into bread crumbs until both sides are evenly coated.
4. 4 Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, cook breaded eggplant slices until crispy on the bottom, 2 to 4 minutes. Spray the tops with cooking spray, then flip and cook until eggplant is tender and the other side is browned, 2 to 4 minutes more. Transfer to a plate.
5. 5 Arrange six eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with several basil leaves, one tomato slice, and one mozzarella slice; cover with remaining eggplant slices.
6. 6 Bake in the preheated oven until cheese is softened, but not melted, 5 to 10 minutes.

By Brooke Elizabeth

Ingredients

• ✓ eggplant
• cooking spray
• onion
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a sheet pan with cooking spray.
2. 2 Slice eggplant into 1-inch thick slices, then quarter the slices. Chop onion in half, then quarter the halves.
3. 3 Place eggplant and onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with garlic, salt, and pepper. Toss with your hands until well coated.
4. 4 Bake in the preheated oven until golden brown and tender, about 40 minutes, tossing halfway through.

By StunnaShades

Ingredients

• ✓ eggplant
• cheddar cheese
• bread stuffing mix
• garlic
• onion
• egg
• italian seasoning
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place diced eggplant in a medium microwave-safe dish. Cook in the microwave until tender, stirring once, about 5 minutes.
3. 3 Transfer into a 9-inch square baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Top with remaining cheese and continue baking until cheese is bubbly and lightly browned, about 15 minutes more.

By Renee' Levins

Ingredients

• ✓ eggplant
• olive oil
• egg
• water
• bread crumb
• tomato
• parmesan cheese
• salad dressing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
2. 2 Slice eggplant into 8 rounds, each ¼- to ½-inch thick. Trim skin, maintaining round shape.
3. 3 Whisk egg and water together in a small bowl until smooth. Place bread crumbs in a separate small bowl.
4. 4 Dip eggplant slices, one at a time, into egg mixture, then press into bread crumbs to evenly coat. Arrange coated eggplant slices in a single layer on the prepared baking sheet. Top slices with tomato, Parmesan cheese, and Italian-style salad dressing.
5. 5 Bake in the preheated oven for about 15 minutes. Turn on the broiler and broil for 3 to 5 minutes; check frequently while broiling to avoid burning.

By LOTTING123

Ingredients

• ✓ eggplant
• cooking spray
• italian seasoning
• garlic powder
• cayenne pepper
• salt
• black pepper
• tomato sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
2. 2 Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
3. 3 Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.

By LovelyRitaMetermaid

Ingredients

• ✓ eggplant
• salt
• olive oil
• onion
• tomato
• balsamic vinegar
• bread crumb
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt and let stand for about 10 minutes. Drain off liquid.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.
3. 3 Place one layer of eggplant slices into an 8-inch square baking dish. Cover with some tomato slices, then a few onion slices. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything.
4. 4 Stir bread crumbs and remaining 2 tablespoons olive oil together in a small bowl; season with salt and pepper. Spread in a layer over vegetables.
5. 5 Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.

By Luke Patterson

Ingredients

• ✓ eggplant
• cooking spray
• egg
• water
• bread crumb
• traditional sauce
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with cooking spray.
2. 2 Whisk together eggs and water in a shallow bowl. Place bread crumbs in a second bowl.
3. 3 Dip eggplant slices in egg mixture, then press in bread crumbs to coat. Arrange eggplant in a single layer on the prepared baking sheets.
4. 4 Bake in the preheated oven until eggplant is golden, about 25 minutes.
5. 5 Evenly spread 1 cup sauce in a 13x9-inch baking dish. Layer ½ of the baked eggplant slices evenly over sauce, then top with 1 cup sauce and 1/4 cup Parmesan cheese; repeat layers once more. Cover the dish with aluminum foil.
6. 6 Bake for 45 minutes. Remove the aluminum foil and sprinkle top with mozzarella cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.

By RAG

Ingredients

• ✓ eggplant
• canola oil
• bread crumb
• all-purpose flour
• parmesan cheese
• egg
• spaghetti sauce
• garlic powder

Instructions

1. 1 Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
2. 2 Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
3. 3 Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
4. 4 Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

By TeenChef99

Ingredients

• ✓ eggplant
• olive oil
• potato
• garlic
• bacon
• bacon drippings
• onion
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place eggplant halves, cut-sides up, onto a baking sheet; brush with 1 tablespoon olive oil.
3. 3 Bake in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
4. 4 Meanwhile, place potatoes and garlic in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.
5. 5 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to paper towels to drain; reserve 1 tablespoon drippings in the skillet. Crumble bacon when cool; set aside.
6. 6 Add onion to drippings; cook and stir until soft and translucent, about 5 minutes. Set aside.
7. 7 Place eggplant, potatoes, garlic, and remaining 1 tablespoon olive oil in a large bowl; mash with a potato masher until smooth and thoroughly combined. Season with salt and black pepper. Top with onion and bacon; serve.

By peawormsworth

Ingredients

• ✓ eggplant
• italian seasoning
• salt
• olive oil
• red bell pepper
• sugar
• balsamic vinegar
• garlic
• cream cheese
• cilantro

Instructions

1. 1 Trim eggplants and cut in half if very long. Cut lengthwise into 1/4-inch slices. Sprinkle a little Italian seasoning and salt on both sides of each slice.
2. 2 Preheat a griddle or heavy pan over high heat. Drizzle 1 tablespoon olive oil over eggplant slices and cook until slightly charred, about 30 seconds per side.
3. 3 Core bell pepper and cut into thin slices. Season with salt. Use the same griddle or pan to cook until slightly charred, about 30 seconds per side.
4. 4 Prepare dressing by mixing remaining olive oil, sugar, balsamic vinegar, and garlic in a small bowl. Stir in remaining Italian seasoning.
5. 5 Layer 1/2 of the eggplant slices on a plate. Dot with cream cheese. Cover with bell peppers and remaining cream cheese. Top with remaining eggplant. Drizzle dressing over the salad. Garnish with cilantro. Serve warm, mixing right before serving.

By Traveling Pans

Ingredients

• ✓ eggplant
• garlic
• olive oil
• cumin
• cayenne pepper
• lemon
• tahini
• salt
• pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 450 degrees F.
2. 2 Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place the eggplant and garlic cloves in the center. Drizzle with olive oil and fold up the ends and the outside of the foil to create a foil packet.
3. 3 Put the foil packet on a cookie sheet and bake in the oven for 35 minutes.
4. 4 Transfer the cooked eggplant and garlic cloves to a food processor and add in the cumin, cayenne pepper, lemon juice, tahini and salt and pepper and pulse 7 to 8 times until slightly chunky.
5. 5 Optional Serving: Serve alongside warm pita bread.

By Reynolds KitchensR

Ingredients

• ✓ eggplant
• zucchini
• green bell pepper
• onion
• cooking spray
• black pepper
• tomato
• olive oil
• parsley
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.
3. 3 Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
4. 4 Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.

By VirginiaWillis

Ingredients

• ✓ eggplant
• olive oil
• soy sauce
• balsamic vinegar
• salt
• black pepper
• zucchini
• green bell pepper

Instructions

1. 1 Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper together in a large bowl. Add zucchini, eggplants, and bell peppers; toss to evenly coat. Cover the bowl with plastic wrap and marinate about 45 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove vegetables from marinade and shake off excess; reserve marinade.
3. 3 Grill vegetables on the preheated grill until tender, 10 to 15 minutes, brushing with marinade. Transfer grilled vegetables to a platter; serve with remaining marinade.

By Natasha

Ingredients

• ✓ eggplant
• all-purpose flour
• bread crumb
• parmesan cheese
• salt
• black pepper
• garlic powder
• oil

Instructions

1. 1 Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
2. 2 Pour oil into a large skillet over medium heat. Coat a handful of eggplant slices with flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

By Kidchen

Ingredients

• ✓ eggplant
• zucchini
• yellow onion
• mushroom
• tomato paste
• water
• garlic
• basil
• salt
• pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
3. 3 Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

By Phoebe S. Spinrad