Tasty Eggplant Recipes

When cooked correctly, eggplant can be incredibly tender and flavorful! Here are all the best eggplant recipes to eat it, from marinara to grilled.

Eggplant recipes

Eggplant is one of those vegetables you have to know how to cook correctly. But when you: it’s incredibly delicious! It’s used in lots of styles of cuisines, from Mediterranean to Asian. Here at A Couple Cooks, we’ve been on a hunt for the best ways to eat it. If you’ve got a few eggplant on hand you’re looking to use: you’ve come to the right place!

Here’s a list of the our best eggplant recipes: from grilled to roasted, from doused in marinara sauce to spread with pesto in a sandwich. When it’s done right, it can be elegant and crowd pleasing.

And now…the best eggplant recipes!

How to cut eggplant

What’s the best way to cut eggplant? It depends on the recipe, but this vegetable is pretty easy to cut. In most recipes you’ll either slice it into rings, or dice it. Here’s the basic method for how to cut eggplant (and see below for a video!):

  1. To cut rings: Using a large chef’s knife, slice off the top of the eggplant. then slice it into rings, the width called for in your recipe.
  2. To dice: Using a large chef’s knife, slice off the top and bottom of the eggplant. Stand the eggplant up and cut thin slices lengthwise. Then stack the slices and cut them into strips. Turn the strips and cut them crosswise to the desired size.

Do you really need to salt and drain eggplant?

If you’ve cooked eggplant recipes before, a recipe may have called to let the eggplant drain with salt on it for 1 hour to extract some of the bitterness from the eggplant. Is this extra step really necessary? According to Epicurious, it’s actually not! This used to be conventional practice with eggplants in the past because they were more bitter. Today’s eggplants are bred to be less bitter, so there’s no need to waste an hour salting the eggplant. Now you know!

Japanese eggplant

What are Asian eggplant or Japanese eggplant?

Asian or Japanese eggplant is a variety of eggplant that is long and thin, instead of globe shaped like the eggplant used in Italian and Mediterranean style recipes. The skin is thin and it has a lightly sweet flavor. It’s harder to find at grocery stores, so look for Japanese eggplant at farmers markets or specialty stores. All of the recipes above except for the eggplant salad call for globe eggplant, but you can typically substitute Asian eggplant. Be aware that it is much smaller than a globe eggplant, so you’d have to use 2 or 3 to equal the same weight as 1 globe.

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Skillet Eggplant Marinara | A Couple Cooks

Eggplant Marinara


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

Looking for eggplant recipes? A tasty and easy vegetarian dinner, this baked eggplant marinara brings big flavor using just a handful of simple ingredients.


Scale

Ingredients

  • 2 large eggplants (about 3 pounds)
  • 1/4 cup olive oil
  • 1 tablespoon paprika
  • Kosher salt
  • Fresh ground black pepper
  • 24 ounces jarred marinara sauce or 3 cupEasy Marinara Sauce
  • 6 ounces shredded mozzarella cheese
  • 4 ounces feta cheese
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  2. Slice the eggplant into 3/8 to 1/2-inch slices. In a small bowl, combine the olive oil and paprika. Place the eggplant slices on the baking sheets, splitting them evenly between the two sheets. Brush each side of the eggplant slices lightly with the paprika oil (if you need more oil at the end, add a another drizzle and stir in the remaining paprika). Season all of the eggplant liberally with kosher salt and several grinds of black pepper.
  3. Slide the trays into the oven and bake for 10 minutes. Flip the eggplant slices, then reverse the trays and finish baking for 5 minutes or until tender.
  4. In a large, ovenproof skillet, spoon a bit of the marinara sauce and spread in an even layer. Add an even layer of half of the eggplant slices, a bit of sauce, then half of the mozzarella and feta cheese. Add another layer of eggplant, then more sauce, then the remaining mozzarella cheese. Top with the remaining feta.
  5. Bake for 20 minutes until the cheese is melted and bubbling. Garnish with parsley and serve.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Eggplant Recipes, Eggplant Marinara

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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