Eggplant Recipes: Easy Ways to Cook Eggplant
These eggplant recipes show how versatile one summer vegetable can be, pairing the fruit with other peak-season garden crops for easy warm-weather meals. If you are wondering how to cook eggplant without it turning oily or just need ideas for a bumper crop, start with the classics below.
The Recipes in This Roundup
Eggplant Parmesan (Baked, Crispy, Not Soggy)
The benchmark eggplant recipe, baked rather than fried so the slices stay crisp. Salting and pre-baking the breaded eggplant is the step...
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Fried Green Tomatoes (Southern, Extra Crispy)
A crisp cornmeal crust makes this a perfect partner to eggplant, since both get their structure from slicing and breading. Serve it...
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Stuffed Zucchini Boats (Beef, Rice or Sausage)
Hollowed zucchini stuffed and baked, which makes it a natural companion to eggplant since both handle large garden harvests. Choose beef,...
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Zucchini Casserole (Cheesy Baked Zucchini Bake)
A cheesy, set bake that uses pounds of squash at once and pairs with a plate of eggplant parmesan. Salting and draining keep it creamy...
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Roasted Tomatoes (Cherry or Slicing, Slow-Roasted)
Slow-roasted tomatoes are the sweet, jammy topper that lifts eggplant and zucchini dishes alike. Make a big batch for pasta, bruschetta,...
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Southern Tomato Pie (Cheesy, With Fresh Tomatoes)
A savory pie that shows off ripe summer tomatoes under a cheddar and mayo topping. It rounds out an eggplant dinner with something rich and...
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Zucchini Bread (Moist Classic, With Shredded Zucchini)
A moist quick bread that handles a garden glut and freezes well. It is the sweet counterpart to a savory eggplant meal and uses up squash...
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Grilled Zucchini (Smoky, Tender-Crisp)
Smoky, tender-crisp zucchini makes a fast side that stands up next to eggplant. It uses up a lot of squash and keeps the meal on the...
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- Salt eggplant slices for 30 minutes before cooking to remove excess water and reduce any bitterness; blot dry before breading or grilling.
- Peeling is optional. Leave the skin on for structure in baked dishes, or peel for a softer, more classic parmigiana texture.
- Choose firm, glossy, lightweight eggplant with a green cap; heavy ones can be seedy and bitter, so save those for purees and dips.
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FAQ
Do you have to salt eggplant before cooking?
Salting is not strictly required with modern eggplant, but it improves texture by pulling out water and taming bitterness. Let slices sit 30 minutes, then blot them dry before cooking.
Should you peel eggplant?
It is a matter of preference. Leave the skin on for structure in baked and grilled recipes, or peel it for a softer texture in dips, purees, and classic parmigiana.
How do you cook eggplant so it is not greasy?
Salt and drain the slices, then bake or grill rather than deep fry, using just a brush of oil. Eggplant soaks up oil like a sponge, so pre-cooking it first makes the difference.
What can you make with eggplant and zucchini?
Try layered eggplant parmesan with thin zucchini added between the layers, stuffed zucchini boats with a side of grilled eggplant, or a roasted vegetable tray of both tossed with olive oil and herbs.