19 Eggplant Recipes That Go Beyond Parm

Like glossy eggplant bulgogi, silky ratatouille, crispy eggplant tortas, and more recipes for dinner, snacking, and more.Photo by Laura Murray, Food Styling by Kat BoystovaThese eggplant recipes prove just how versatile the nightshade can be. Silky in ratatouille, rispy in eggplant Parmesan, meaty in pasta alla Norma, creamy in a smoky moutabal dip. Its subtle flavor and creamy texture make eggplant equally at home in quick weeknight dinners, hearty casseroles, satisfying vegetarian mains, and impressive dinner-party dishes.Globe eggplants are easy to find year-round, while summer and early fall bring Japanese, Italian, and fairy-tale varieties. Follow each recipe’s guidance on salting eggplant—modern eggplants aren’t especially bitter, but extracting their moisture can improve browning and texture.Whether you’re craving pasta, stir-fries, casseroles, dips, or fresh summer sides, these are our favorite eggplant recipes.Photograph by Travis Rainey, Food Styling by Sean Dooley, Prop Styling by Marc WilliamsBA’s Best Eggplant ParmesanGolden, crisp eggplant slices layered with rich tomato sauce, mozzarella, Parmesan, and basil make this classic eggplant recipe worth the effort. Assemble it ahead or bake it a day early—the flavors only improve after a night in the refrigerator.Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De LucaPasta Alla NormaThis classic Sicilian pasta pairs caramelized eggplant with a bright tomato sauce, fresh basil, and salty ricotta salata. Browning the eggplant first keeps it creamy inside while preserving its shape, making every bite deeply savory and satisfying.Read about how to buy pasta to suit your recipe.Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christine KeelyRatatouilleTender eggplant, zucchini, peppers, onions, and tomatoes come together in this one-pot Provençal classic. Cooking the eggplant separately before combining everything keeps the vegetables distinct, making an excellent summer side or vegetarian main.Photograph by Alex Huang, Food Styling by Tiffany Schleigh, Prop Styling by Tim FerroJapanese Eggplant With Cashews and ChilesRoasted Japanese eggplant becomes silky and smoky beneath a crunchy topping of toasted cashews, crisp garlic, cilantro, and Fresno chiles. It works equally well as a vegetable side or a light dinner served over steamed rice.Photo by Laura Murray, Food Styling by Kat BoystovaBulgogi-Style EggplantInspired by Korean bulgogi beef, this sweet-savory eggplant recipe transforms tender strips into something remarkably meaty. A quick marinade and hot pan create deep caramelization that’s equally delicious served warm or chilled over rice.Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Linden ElstranOne-Pot Summer Vegetable PastaEggplant, zucchini, squash, corn, and tomatoes combine in this creamy summer pasta. Browning the vegetables first builds rich flavor before everything comes together with Parmesan, butter, basil, and crumbled feta.Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina AllenSpicy Eggplant FrittataGolden eggplant batons, eggs, cilantro, onion, and serrano chile make this hearty, tortang talong–inspired frittata equally suited for brunch or dinner. Serve warm with toast or rice for a quick, protein-packed meal that comes together in about 40 minutes.Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna SemanEggplant Tortas MilanesaCrispy panko-crusted eggplant stands in for the traditional cutlet in these hearty sandwiches. Layered with avocado, cheese, pickled vegetables, and spicy mayo, they’re proof that eggplant belongs between bread.Photograph by Jessica Pettway, Food Styling by Judy Kim, Prop Styling by Stephanie YehCaramelized Tofu With Soy-Braised EggplantGolden tofu and silky soy-braised eggplant make an easy vegetarian dinner with bold umami flavor. A touch of sugar helps the tofu caramelize beautifully before it’s tossed with the savory eggplant and served over rice.Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.Sizzling Pork and Eggplant HiyayakkoSpicy ground pork and tender eggplant are spooned over cool, custardy tofu for a dinner that’s rich, refreshing, and packed with contrast. It’s a surprisingly quick skillet meal with restaurant-worthy flavor.Photo by Chelsie Craig, food styling by Anna BillingskogCheesy Zucchini-Eggplant BakeLayers of roasted eggplant, zucchini, tomatoes, ricotta, and mozzarella bake into a bubbling, gluten-free casserole that’s somewhere between lasagna and eggplant Parmesan. It’s a comforting vegetarian dinner that’s especially good for feeding a crowd.Photo by Travis Rainey, Food Styling by Leslie Raney Garetto, Prop Styling by Alexandra MassillonRoasted Eggplant With Sausage and RicottaRoasted eggplants become creamy enough to eat with a spoon, making them the perfect base for spicy sausage, dollops of ricotta, and fresh basil. It’s an easy weeknight dinner with all the comfort of a loaded baked potato.Photo by Caleb AdamsStuffed Eggplant With Crispy BeefRoasted eggplant halves become edible bowls for garlicky ground beef, creamy yogurt, parsley, and tart pomegranate seeds. The striking presentation makes this weeknight-friendly recipe equally worthy of entertaining.Photograph by Vanessa Granda, food styling by Pearl Jones, prop styling by Marina BevilacquaSpaghetti With Eggplant CaponataSweet-and-sour Sicilian caponata turns into a complete dinner when tossed with spaghetti. Eggplant, tomatoes, olives, capers, and raisins create a bold pasta that's equal parts bright, briny, and deeply savory.Photography by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige HicksEggplant BiryaniFragrant basmati rice and warmly spiced eggplant are layered into a showstopping vegetarian biryani worthy of a special occasion. Prepare the eggplant mixture ahead to make this rewarding project much more manageable.Alex LauMoussakaThis classic Greek casserole layers eggplant, seasoned meat sauce, and creamy béchamel into one of the world’s great comfort foods. Like lasagna, it’s even better the next day, making it ideal for make-ahead dinners. Substitute the ground lamb for lentils to make a vegetarian version.Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Catherine Campbell PearsonFried Eggplant With Crispy Basil and Whipped Honey FetaCrispy panko-coated eggplant meets whipped honey feta and fried basil in an appetizer that’s impossible to stop eating. Cooling the fried eggplant on wire racks keeps every piece crunchy until serving.Photo by Alex Lau, food styling by Andy BaraghaniEggplant MoutabalCharring whole eggplants gives this creamy Levantine dip its signature smoky depth. Serve moutabal with warm pita, grilled kebabs, or a full mezze spread (with fattoush and hummus) for one of the most versatile eggplant recipes in the collection.Photo by Chelsie Craig, food styling by Claire SaffitzSlow-Cooked Eggplant With Lemon and Fennel SeedsSlow roasting turns fairy tale eggplants meltingly tender while garlic, lemon, and fennel perfume the olive oil. This elegant eggplant side dish recipe is simple enough for weeknights but beautiful enough for dinner parties.Joe joined the Bon Appétit team in 2022 after climbing the editorial ranks for a few years at Condé Nast’s other food publication, Epicurious. As the senior SEO editor, he works to make sure Google loves all of BA’s cooking stories just as much as you do. Look for his ... Read MoreEmily Saladino is a journalist, editor, and recipe developer based in New York. Formerly a culinary editor at Food Network, her work has been published in Bloomberg, The Washington Post, BBC, Bon Appétit, Food & Wine, and others. She reviews wines from Croatia, Hungary, Georgia, Greece, and Lebanon for Wine Enthusiast, where she ... Read More