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!

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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Eggplant Parmesan

15 Eggplant Recipes: Eggplant Parmesan & More!

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 1x


This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a go-to.


  • 2 pounds eggplant (about 2 medium large)
  • ¾ cup flour*
  • 3 eggs
  • 1 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1 cup plain panko (or purchased or homemade breadcrumbs)
  • 1 tablespoon dried oregano, divided
  • 1 ¾ teaspoons kosher salt, divided
  • 28 ounces fire roasted crushed tomatoes*
  • 3 garlic cloves, grated
  • 1 handful fresh basil, chopped, plus more to garnish
  • 2 tablespoons olive oil
  • 2 cups (8 ounces) shredded whole milk mozzarella cheese***


  1. Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. Cut off the ends of the eggplant and cut it into 1/2-inch slices (to make approximately 18 slices). Sprinkle with ¾ teaspoon salt divided between the slices, and allow them to sit for 10 minutes while you prepare the breading ingredients. (Don’t wipe off any salt or extra moisture.)
  3. Place the flour on a plate. Beat the eggs in a shallow bowl and set it aside. In another shallow bowl, combine the Parmesan cheese, breadcrumbs, 2 teaspoons oregano, and ½ teaspoon kosher salt and set it aside. 
  4. Dip both sides of each eggplant slice into the flour, then the eggs, then the Parmesan cheese mixture. Place each slice onto the prepared baking sheets. (Note: This gets messy; you may need to wash or wipe your fingers off after every few slices.)
  5. Place the trays in the oven and bake for 10 minutes, then flip and bake 10 to 15 minutes more, until tender and golden brown. 
  6. Meanwhile, make the sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, chopped fresh basil, and olive oil. Mix well until all the olive oil is incorporated. 
  7. Remove the eggplant from the oven. Spread 1 cup of the tomato sauce in the bottom of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then top with 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Add the second layer of eggplant (we like to add them right on top of the first layer to make 9 stacks). Top with another 1 cup tomato sauce and 1 cup shredded mozzarella on each stack. Top with the remaining 2 tablespoons grated Parmesan cheese.
  8. Bake for 15 minutes until the cheese is melted and browned. Allow to cool for 5 minutes, then top with additional chopped basil and serve. Store leftovers refrigerated for up to 3 days (or frozen for 3 months); reheat in the oven until warm.


*You’ll have about ⅓ cup flour left over and about 1 egg, but it’s easier for the breading. There also may be some panko left over. These items are not included in the nutritional info.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian Inspired
  • Diet: Vegetarian

Keywords: Eggplant Recipes

Last updated: May 2020

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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