12 Savory Italian Eggplant Recipes You’ll Want to Bookmark

Italian cuisine holds a special place in my heart, especially when it comes to the endless possibilities of eggplant. This humble vegetable has a way of turning into truly delicious dishes. From the crispy layers of Eggplant Parmesan to the tangy flavors of Sicilian Caponata, these recipes offer a delightful taste of Italy. Have you ever tried Eggplant Involtini or a hearty Eggplant Lasagna? You’ll definitely want to save these mouthwatering recipes!

Classic Eggplant Parmesan

Classic Eggplant Parmesan is a beloved Italian dish that showcases the rich flavors and textures of eggplant, layered with marinara sauce, mozzarella, and Parmesan cheese. This comforting casserole is perfect for family gatherings or a cozy dinner at home.

The combination of crispy, breaded eggplant slices with gooey cheese and savory tomato sauce makes it a classic favorite for many. By following this recipe, you can create a delicious Italian meal that will delight all who try it.

The key to a successful Eggplant Parmesan is in the preparation of the eggplant slices. To achieve the perfect texture, the eggplant is first sliced, salted, and allowed to rest, which helps to draw out any bitterness and excess moisture.

Afterward, the slices are coated in breadcrumbs and lightly fried to a golden brown, creating a crispy exterior that contrasts beautifully with the tender, flavorful layers of cheese and sauce. This dish isn’t only satisfying but also a delightful way to enjoy the versatile eggplant.

Ingredients (Serves 4-6):

• 2 large eggplants
• Salt
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese
• Olive oil for frying
• 4 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish

Instructions:

1. Prepare the Eggplant: Slice the eggplants into 1/4-inch thick rounds. Lay them out on a baking sheet and sprinkle generously with salt. Let them sit for about 30 minutes to draw out moisture. Rinse the slices under cold water and pat dry with paper towels.

2. Bread the Eggplant: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with half of the Parmesan cheese. Dip each eggplant slice into the flour, shaking off the excess, then into the egg, and finally into the breadcrumb mixture, pressing to adhere.

3. Fry the Eggplant: In a large skillet, heat about 1/2 inch of olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown and crispy on each side, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

4. Assemble the Dish: Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices over the sauce, then top with more sauce and a generous sprinkle of mozzarella and Parmesan cheese.

Repeat the layers until all ingredients are used, finishing with a top layer of cheese.

5. Bake the Eggplant Parmesan: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

6. Garnish and Serve: Let the dish cool for a few minutes before slicing. Garnish with fresh basil leaves before serving.

Extra Tips:

For a healthier version, consider baking the eggplant slices instead of frying them. Simply arrange the breaded slices on a baking sheet, drizzle with olive oil, and bake at 400°F (200°C) for about 20 minutes, flipping halfway through, until they’re golden and crispy.

Additionally, using fresh, high-quality ingredients, especially the marinara sauce, will enhance the overall flavor of your Eggplant Parmesan, making it even more delicious.

Sicilian Caponata

Sicilian Caponata is a traditional Italian eggplant dish that embodies the rich flavors of the Mediterranean. This rustic stew is a harmonious blend of sweet and sour flavors, with tender eggplant pieces at its heart. Originating from Sicily, this dish is often served as a side, an appetizer, or even as a main course with crusty bread. The combination of fresh vegetables, olives, and capers makes it a delightful addition to any meal, offering a true taste of Italy’s diverse culinary heritage.

The key to a perfect Caponata lies in balancing the acidity and sweetness, which is achieved by using high-quality ingredients and cooking them to perfection. The eggplants are first sautéed to a golden brown, infusing them with rich, caramelized flavors. The addition of tomatoes, celery, and onions, along with a touch of vinegar and sugar, creates a symphony of flavors that sing on the palate.

This versatile dish can be enjoyed warm, at room temperature, or even as a chilled appetizer, making it a favorite for gatherings and family meals.

Ingredients for 4-6 servings:

• 2 medium eggplants, diced
• 1 large onion, chopped
• 3 stalks of celery, chopped
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup pitted green olives, sliced
• 2 tablespoons capers, rinsed
• 1/4 cup red wine vinegar
• 3 tablespoons sugar
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Eggplant: Begin by dicing the eggplants into 1-inch cubes. Place them in a colander, sprinkle with salt, and let them sit for about 30 minutes. This process helps to draw out any bitterness from the eggplant.
2. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and celery, and sauté until they become soft and translucent, about 5-7 minutes.
3. Cook the Eggplant: Rinse the salted eggplant cubes under cold water to remove excess salt, then pat them dry with a paper towel. Add the eggplant to the skillet and sauté until they’re golden brown and tender, about 10 minutes.
4. Add Remaining Ingredients: Stir in the minced garlic, cherry tomatoes, olives, and capers. Cook for an additional 5 minutes, allowing the flavors to meld together.
5. Balance the Flavors: Add the red wine vinegar and sugar to the skillet, stirring well to combine. Simmer the mixture for about 10 minutes, allowing the flavors to develop and the liquid to slightly reduce.
6. Season and Serve: Season with salt and pepper to taste. Garnish with fresh basil leaves before serving. Caponata can be served warm, at room temperature, or chilled.

Extra Tips:

When preparing Sicilian Caponata, it’s important to use fresh, high-quality ingredients to enhance the dish’s natural flavors. For a more robust flavor, consider adding a pinch of red pepper flakes or a splash of balsamic vinegar for depth.

If you prefer a less acidic taste, adjust the vinegar and sugar to your liking. Leftovers can be stored in the refrigerator for up to three days, and the flavors will continue to develop, making it even more delicious the next day. Enjoy your Caponata with a crusty Italian bread or as a topping for grilled meats or fish.

Eggplant Involtini

Eggplant Involtini is a classic Italian dish that beautifully showcases the versatility of eggplants. This delightful recipe involves rolling thin slices of eggplant around a flavorful mixture of ricotta and spinach, then baking them in a rich tomato sauce. The result is a comforting and satisfying meal that’s perfect for a cozy family dinner or a special occasion.

The creamy filling, combined with the tender eggplant and tangy tomato sauce, creates a harmonious blend of flavors that’s truly irresistible. This dish is a fantastic way to incorporate more vegetables into your meals while still indulging in a rich and tasty entree.

Eggplant Involtini isn’t only delicious but also relatively easy to prepare, making it an excellent choice for both novice and experienced cooks. Whether you’re serving it as a main course or a side dish, Eggplant Involtini is sure to impress your guests with its authentic Italian flavors and comforting textures.

Ingredients (Serves 4-6)

• 2 large eggplants
• Olive oil
• Salt and pepper
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1 clove garlic, minced
• 1 egg
• 2 cups tomato sauce
• Fresh basil leaves (for garnish)

Cooking Instructions

1. Prepare the Eggplants: Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them out on a baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper. Bake the slices for about 15-20 minutes until they’re tender and slightly golden.

Remove them from the oven and let them cool slightly.

2. Make the Filling: In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped spinach, minced garlic, and the egg. Mix well until the ingredients are thoroughly combined. Season the mixture with salt and pepper to taste.

3. Assemble the Involtini: Spread a thin layer of tomato sauce on the bottom of a baking dish. Take a slice of eggplant and place about a tablespoon of the ricotta mixture at one end. Roll the eggplant slice around the filling and place it seam-side down in the baking dish.

Repeat with the remaining eggplant slices and filling.

4. Bake the Involtini: Once all the involtini are assembled in the baking dish, pour the remaining tomato sauce over the top. Cover the dish with aluminum foil and bake in the oven for 25-30 minutes.

Remove the foil for the final 10 minutes of baking to allow the top to become slightly crispy and golden.

5. Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your Eggplant Involtini warm, perhaps with a side of crusty bread or a simple salad.

Extra Tips

When choosing eggplants, look for ones that are firm and have smooth, shiny skin. This will guarantee that they hold their shape well during baking.

If you prefer a stronger garlic flavor, feel free to add more minced garlic to the filling. Additionally, for a richer tomato sauce, you can simmer it with a splash of red wine or some crushed red pepper flakes for a little heat.

Finally, if you find your eggplants are too bitter, you can sprinkle the slices with salt and let them sit for 30 minutes before rinsing and baking to reduce any bitterness.

Eggplant Lasagna

Eggplant Lasagna is a delightful twist on the classic Italian lasagna that replaces pasta sheets with slices of eggplant, offering a lighter and gluten-free option. This dish is perfect for those looking to incorporate more vegetables into their meals without sacrificing flavor or satisfaction.

The layers of tender eggplant, rich tomato sauce, creamy ricotta, and melted mozzarella come together to create a comforting and delicious meal that’s sure to please both vegetarians and meat-lovers alike.

This recipe serves 4-6 people and is perfect for a family dinner or a gathering with friends. The key to a successful Eggplant Lasagna lies in properly preparing the eggplant to guarantee it’s tender and flavorful. By salting the eggplant slices and allowing them to drain, you remove excess moisture and bitterness, which helps the eggplant absorb the flavors of the sauce and cheeses.

With a little bit of preparation and patience, you can create a dish that’s worthy of any Italian feast.

Ingredients:

• 2 large eggplants
• 2 tablespoons olive oil
• 4 cups marinara sauce
• 2 cups ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Fresh basil leaves for garnish (optional)

Instructions:

1. Prepare the Eggplant: Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them out on a baking sheet and sprinkle both sides with salt. Let them sit for about 20 minutes to draw out moisture and bitterness. Rinse the slices under cold water and pat them dry with paper towels.
2. Roast the Eggplant: Brush both sides of the eggplant slices with olive oil, then arrange them in a single layer on baking sheets. Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until they’re tender and slightly golden.
3. Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, oregano, basil, salt, and pepper. Mix well until smooth and set aside.
4. Assemble the Lasagna: In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of roasted eggplant slices, followed by a layer of the ricotta mixture, and a layer of mozzarella cheese. Repeat the layering process until all the ingredients are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
5. Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
6. Cool and Serve: Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil leaves if desired, and serve warm.

Extra Tips:

To guarantee the best texture in your Eggplant Lasagna, don’t skip the step of salting and draining the eggplant slices. This process helps remove excess moisture, which can make the lasagna watery if not done.

If you prefer a meatier lasagna, you can add cooked ground beef or sausage to the marinara sauce. For an additional layer of flavor, consider adding a sprinkle of red pepper flakes to the ricotta mixture for a slight kick.

Finally, feel free to experiment with different cheese blends for a unique taste experience.

Eggplant Rollatini

Eggplant Rollatini is a classic Italian dish that brings together the rich and creamy flavors of cheese with the delicate taste of thinly sliced eggplant. It’s a perfect harmony of textures and flavors, featuring tender eggplant slices wrapped around a creamy ricotta filling, topped with marinara sauce and melted cheese. This dish is both elegant and comforting, making it an impressive addition to any dinner table.

Eggplant Rollatini is a versatile dish that suits both weeknight dinners and special occasions. It’s a wonderful way to enjoy eggplant in a new form and is sure to be a crowd-pleaser. This recipe serves 4-6 people, making it ideal for a family meal or a small gathering. The preparation involves simple steps that are easy to follow, guaranteeing that even beginner cooks can achieve a delightful result.

Ingredients:

• 2 large eggplants, sliced lengthwise into 1/4 inch strips
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley

Cooking Instructions:

1. Prepare the Eggplant: Preheat the oven to 375°F (190°C). Lightly grease a baking sheet with olive oil. Lay the eggplant slices on the sheet, brush them with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 15-20 minutes until they’re tender and pliable. Remove from the oven and set aside to cool slightly.
2. Make the Filling: In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, fresh basil, and parsley. Mix well until all ingredients are thoroughly combined. Season with a pinch of salt and pepper to taste.
3. Assemble the Rollatini: Spread a thin layer of marinara sauce at the bottom of a baking dish. Take a slice of roasted eggplant, place a spoonful of the cheese mixture at one end, and roll the eggplant slice tightly around the filling. Place the roll seam-side down in the baking dish. Repeat with the remaining eggplant slices and filling.
4. Top and Bake: Pour the remaining marinara sauce over the eggplant rolls and sprinkle with shredded mozzarella cheese. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
5. Serve: Once baked, let the Eggplant Rollatini cool for a few minutes before serving. Garnish with additional fresh basil or parsley if desired.

Extra Tips:

When selecting eggplants, choose ones that are firm and have a smooth, glossy skin. This will assure they slice easily and roast to the right tenderness.

If your eggplants are particularly large, you may want to sprinkle some salt on the slices and let them sit for about 20 minutes to draw out any bitterness.

This dish can also be prepared ahead of time and refrigerated, allowing for easy reheating before serving, which can enhance the flavors as they meld together.

Pasta Alla Norma

Pasta Alla Norma is a classic Sicilian dish that celebrates the humble eggplant in a symphony of flavors. Named after the opera “Norma” by composer Vincenzo Bellini, this dish is a tribute to the vibrant culinary culture of Catania, Sicily. The combination of tender eggplant, rich tomato sauce, creamy ricotta salata, and fragrant basil creates a comforting yet elegant meal that’s perfect for any occasion.

The beauty of Pasta Alla Norma lies in its simplicity, where fresh ingredients come together to create a dish that’s greater than the sum of its parts.

This recipe for Pasta Alla Norma serves 4-6 people, making it an ideal choice for a family dinner or a gathering with friends. The key to mastering this dish is selecting the freshest eggplants and tomatoes, as they’re the stars of this recipe. While the preparation is straightforward, the result is a deeply satisfying and flavorful pasta dish that will transport you to the sun-drenched streets of Sicily with every bite.

Ingredients (Serves 4-6):

• 2 large eggplants
• 2 tablespoons salt
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 pound pasta (such as penne or rigatoni)
• 1 cup ricotta salata, grated
• A handful of fresh basil leaves, torn into pieces

Cooking Instructions:

1. Prepare the Eggplants: Cut the eggplants into 1-inch cubes and place them in a colander. Sprinkle with 2 tablespoons of salt and let them sit for about 30 minutes to draw out any bitterness. Rinse the eggplant pieces thoroughly under cold water and pat them dry with paper towels.
2. Cook the Eggplants: Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and sauté for 8-10 minutes, or until they’re golden brown and tender. Remove the eggplants from the skillet and set them aside on a plate lined with paper towels to absorb any excess oil.
3. Make the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the crushed tomatoes and red pepper flakes. Season with salt and pepper to taste. Let the sauce simmer for 15-20 minutes, allowing the flavors to meld together.
4. Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.
5. Combine and Serve: Add the sautéed eggplants to the tomato sauce and stir to combine. Add the cooked pasta to the sauce, along with a splash of the reserved pasta water to help bind the sauce to the pasta. Toss everything together until well-coated.
6. Garnish and Serve: Transfer the Pasta Alla Norma to a serving dish. Sprinkle the grated ricotta salata over the top and garnish with the torn basil leaves. Serve immediately and enjoy the delightful flavors.

Extra Tips: When preparing Pasta Alla Norma, it’s important to choose firm and glossy eggplants as they’re less likely to be bitter. If ricotta salata isn’t available, you can substitute it with feta cheese, which offers a similar texture and taste.

To enhance the flavor of the dish, consider roasting the eggplant cubes in the oven instead of frying them for a slightly different texture. Finally, always remember to taste the sauce and adjust the seasoning as needed to suit your preference.

Eggplant and Tomato Bruschetta

Eggplant and Tomato Bruschetta is a delightful twist on the traditional Italian appetizer, offering a rich blend of flavors from roasted eggplant and juicy tomatoes. This dish is perfect for a light lunch, a party snack, or a starter for a more elaborate meal. By combining the rustic taste of eggplant with the crispness of tomatoes and a hint of basil, this bruschetta captures the essence of Italian cuisine in each bite.

Whether you’re hosting guests or simply treating yourself to a delicious snack, Eggplant and Tomato Bruschetta is bound to impress with its vibrant colors and exquisite taste.

The recipe is straightforward and requires minimal preparation time, making it an excellent choice for both novice and experienced cooks. The eggplants are roasted to perfection, enhancing their natural flavors and adding a smoky depth to the bruschetta. Paired with the sweetness of ripe tomatoes and the aroma of fresh basil, this dish promises a harmonious blend of ingredients.

Served atop crispy slices of baguette or ciabatta, this bruschetta offers a satisfying crunch with every mouthful. This recipe makes enough to serve 4-6 people, making it ideal for a small gathering or family meal.

Ingredients for 4-6 servings:

• 2 medium eggplants
• 4 ripe tomatoes
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh basil leaves, chopped
• 1 baguette or ciabatta loaf, sliced
• 1/2 cup grated Parmesan cheese (optional)

Cooking Instructions:

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Wash the eggplants and slice them into 1/2-inch thick rounds. Place the slices on a baking sheet lined with parchment paper. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
2. Roast the Eggplant: Roast the eggplant in the preheated oven for about 20-25 minutes, flipping them halfway through, until they’re golden brown and tender. Remove from the oven and let them cool slightly.
3. Prepare the Tomato Mixture: While the eggplants are roasting, dice the tomatoes and place them in a medium-sized bowl. Add minced garlic, balsamic vinegar, a tablespoon of olive oil, and chopped basil. Mix well and season with salt and pepper to taste.
4. Prepare the Bread: Slice the baguette or ciabatta into 1/2-inch thick slices. Arrange the slices on a baking sheet and lightly brush with olive oil. Place them in the oven (at the same temperature) for about 5-7 minutes until they’re toasted and golden.
5. Assemble the Bruschetta: Once the eggplants are cool enough to handle, chop them into small pieces and add them to the tomato mixture. Stir to combine all the ingredients.
6. Serve: Spoon the eggplant and tomato mixture generously onto each slice of toasted bread. Optionally, sprinkle with grated Parmesan cheese before serving.

Extra Tips:

To enhance the flavor, consider grilling the eggplant slices instead of roasting them for a smoky taste. Confirm the eggplants are fresh and firm for the best texture. If your tomatoes are particularly juicy, let the mixture sit for a few minutes before topping the bread, allowing excess liquid to drain.

For an added touch, drizzle a bit of extra virgin olive oil over the assembled bruschetta just before serving. This dish pairs wonderfully with a chilled glass of white wine or a revitalizing lemonade. Enjoy your Italian Eggplant and Tomato Bruschetta!

Stuffed Eggplant Boats

Indulge in the rich and hearty flavors of Italian cuisine with these delectable Stuffed Eggplant Boats. This dish features tender eggplant halves that are hollowed out and filled with a savory mixture of ground meat, fresh vegetables, and aromatic herbs.

It’s a perfect balance of textures and flavors, combining the sweetness of roasted eggplant with the savory filling, all topped with melted cheese. Whether you’re looking for a comforting family dinner or an impressive dish for entertaining guests, these stuffed eggplant boats are bound to please.

Ideal for serving 4-6 people, this recipe embraces the versatility of eggplant and the bold flavors of Italian cooking. The filling is a delightful mix of Italian sausage, tomatoes, and peppers, guaranteeing each bite is full of zest and satisfaction.

The final touch of bubbling mozzarella cheese creates a delightful crust, making it an irresistible dish that’s as pleasing to the eyes as it’s to the palate.

Ingredients:

• 3 large eggplants
• 2 tablespoons olive oil
• 1 pound Italian sausage, casings removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Eggplants: Preheat your oven to 375°F (190°C). Cut the eggplants in half lengthwise and use a spoon to scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the scooped-out flesh and set aside.

Place the eggplant shells on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Bake for 20 minutes until they’re slightly tender.

2. Cook the Filling: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook until browned.

Add the chopped onion, garlic, bell pepper, and zucchini, and cook until the vegetables are softened, about 5 minutes.

3. Combine Ingredients: Stir in the chopped eggplant flesh, cherry tomatoes, marinara sauce, oregano, basil, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.

4. Stuff the Eggplants: Remove the eggplant shells from the oven. Spoon the sausage and vegetable mixture into each eggplant shell, generously filling them.

Top each with shredded mozzarella cheese and grated Parmesan cheese.

5. Bake the Eggplants: Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly, and the eggplants are tender.

6. Serve: Once done, remove from the oven and let them cool slightly. Garnish with fresh basil leaves before serving.

Extra Tips:

To enhance the richness of the dish, consider adding a splash of red wine to the filling for a deeper flavor profile.

If you prefer a vegetarian version, simply omit the sausage and increase the amount of vegetables, or add cooked lentils for protein. Additionally, you can prepare the filling a day in advance to save time and allow the flavors to develop even further.

Ascertain the eggplants are baked to the right tenderness, as this will make them easier to stuff and more enjoyable to eat.

Eggplant Caprese Salad

Eggplant Caprese Salad is a delightful twist on the classic Italian Caprese salad, incorporating the rich, savory flavor of eggplant. This dish combines the creamy texture of fresh mozzarella with the robust taste of roasted eggplant, all tied together with ripe tomatoes and a drizzle of balsamic glaze. It’s a perfect appetizer or side dish for those warm summer days or any time you want to bring a bit of Italian sunshine to your dining table.

This salad isn’t only visually appealing but also packed with flavors that will tantalize your taste buds. The combination of fresh basil, juicy tomatoes, and the slight smokiness of the grilled eggplant creates a harmonious blend that’s both invigorating and satisfying. The Eggplant Caprese Salad is easy to prepare and makes an excellent addition to any meal, whether you’re serving it at a casual gathering or a more formal dinner party.

Ingredients (Serves 4-6):

• 2 large eggplants
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 large ripe tomatoes
• 16 ounces fresh mozzarella cheese
• Fresh basil leaves
• 2 tablespoons balsamic glaze

Instructions:

1. Prepare the Eggplant: Begin by slicing the eggplants into ½ inch thick rounds. Sprinkle each slice with salt and let them sit for about 15 minutes to draw out any bitterness. Rinse the slices and pat them dry with a paper towel.
2. Grill the Eggplant: Preheat your grill or a grill pan over medium-high heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant slices for about 3-4 minutes on each side until they’re tender and have grill marks. Remove from the grill and let them cool slightly.
3. Slice the Tomatoes and Mozzarella: While the eggplant is cooling, slice the tomatoes and mozzarella cheese into ¼ inch thick slices.
4. Assemble the Salad: On a large serving platter, arrange the eggplant slices, mozzarella slices, and tomato slices in an alternating pattern. Tuck fresh basil leaves between the layers.
5. Finish with Balsamic Glaze: Drizzle the balsamic glaze over the entire salad, allowing it to accentuate the flavors of the ingredients.

Extra Tips:

For the best taste, use fresh, high-quality ingredients, especially when it comes to mozzarella and tomatoes, as their flavors are essential to the dish. If you prefer a smokier flavor, you can roast the eggplant slices in the oven instead of grilling them.

Additionally, you can make your own balsamic glaze by reducing balsamic vinegar with a little sugar if you don’t have it on hand. This salad is best served immediately after assembly to maintain the fresh textures of the ingredients.

Grilled Eggplant With Balsamic Glaze

Grilled Eggplant With Balsamic Glaze is a delightful Italian dish that captures the essence of Mediterranean flavors. Perfect for a summer barbecue or a cozy family dinner, this dish combines the rich, smoky taste of grilled eggplant with a sweet and tangy balsamic glaze. The eggplant’s creamy texture pairs beautifully with the bold glaze, creating a harmonious blend that’s both satisfying and nutritious.

This recipe is designed to serve 4-6 people, making it an excellent choice for a gathering or as a side dish to complement your main course. The simplicity of the ingredients allows the natural flavors to shine, while the preparation method guarantees that each bite is infused with that signature grilled taste.

The balsamic glaze, enhanced with a hint of honey, adds a glossy finish that not only looks appealing but also elevates the eggplant’s flavor profile. Whether you’re a fan of eggplant or new to incorporating it into your meals, this recipe is sure to become a favorite in your culinary repertoire.

Ingredients (Serves 4-6):

• 2 large eggplants
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Eggplants: Start by washing the eggplants thoroughly. Trim the ends and slice them into 1/2-inch thick rounds. Place the slices on a baking sheet and sprinkle both sides with salt. Let them sit for about 20 minutes to draw out excess moisture and bitterness.
2. Make the Balsamic Glaze: While the eggplants are resting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, and minced garlic. Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for about 10-15 minutes, or until it thickens slightly. Remove from heat and set aside.
3. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Season the Eggplants: Once the eggplants have released their moisture, pat them dry with paper towels. Brush both sides of each slice with olive oil and season with black pepper.
5. Grill the Eggplants: Place the eggplant slices on the preheated grill. Cook for about 4-5 minutes on each side, or until they’re tender and have nice grill marks.
6. Apply the Glaze: Once the eggplants are grilled to perfection, transfer them to a serving platter. Drizzle the balsamic glaze generously over the top of the eggplant slices.
7. Garnish and Serve: Finish by garnishing with fresh basil leaves. Serve warm as a side dish or a vegetarian main course.

Extra Tips:

When selecting eggplants, look for ones that are firm and have smooth, glossy skin. This indicates freshness and guarantees the best texture when grilled.

If you’re short on time, you can use store-bought balsamic glaze, but making your own allows for customization of sweetness and flavor. For added depth, consider adding a sprinkle of Parmesan cheese or a dash of red pepper flakes before serving.

Eggplant and Ricotta Cannelloni

Eggplant and Ricotta Cannelloni is a delicious Italian dish that combines the earthy flavors of eggplant with the creamy richness of ricotta cheese, all wrapped in tender pasta and baked to perfection. This dish is perfect for a family dinner or a special occasion, offering a comforting and satisfying meal that’s sure to please everyone at the table.

The cannelloni are filled with a savory mixture of roasted eggplant, ricotta, and herbs, then topped with a rich tomato sauce and a generous sprinkle of parmesan cheese, creating a delightful blend of flavors and textures.

To prepare this dish, you’ll need to start by roasting the eggplant to bring out its natural sweetness and reduce its bitterness. Once the eggplant is roasted, it’s combined with ricotta cheese and seasoned with fresh herbs to create a flavorful filling. This mixture is then carefully stuffed into cannelloni tubes, which are placed in a baking dish and covered with a homemade tomato sauce.

The dish is then baked until the pasta is tender and the cheese is melted and bubbly, resulting in a beautiful, golden-brown top that’s both visually appealing and delicious.

Ingredients (Serves 4-6):

• 2 large eggplants
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 egg
• 12 cannelloni tubes
• 3 cups tomato sauce
• 1 cup mozzarella cheese, grated

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Eggplant: Cut the eggplants into small cubes and toss them with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet. Roast in the oven for about 25 minutes, or until the eggplant is tender and slightly golden. Remove from oven and let cool slightly.
3. Prepare the Filling: In a large bowl, combine the roasted eggplant with ricotta cheese, parmesan cheese, basil, parsley, and the egg. Mix well until all ingredients are evenly incorporated.
4. Stuff the Cannelloni: Fill each cannelloni tube with the eggplant and ricotta mixture using a piping bag or a small spoon, being careful not to break the pasta.
5. Assemble the Dish: Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer over the sauce. Pour the remaining tomato sauce over the top of the cannelloni.
6. Bake: Sprinkle the grated mozzarella cheese over the top of the sauce. Cover the dish with aluminum foil and bake in the oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and lightly browned.
7. Serve: Allow the dish to cool for a few minutes before serving. Garnish with extra basil or parsley if desired.

Extra Tips:

When selecting eggplants, look for ones that are firm and have a smooth, glossy skin, as they’ll provide the best flavor and texture. If you have time, you can salt the eggplant cubes and let them sit for 20-30 minutes before roasting to further reduce any bitterness.

Be gentle when filling the cannelloni tubes to prevent them from breaking. If you can’t find cannelloni tubes, you can use large pasta shells or lasagna sheets as an alternative.

Also, feel free to adjust the herbs according to your taste or add a pinch of red pepper flakes if you prefer a bit of heat.

Eggplant and Mushroom Risotto

Eggplant and Mushroom Risotto is a hearty and comforting dish that brings together the rich flavors of earthy mushrooms and the tender texture of roasted eggplant. This classic Italian dish is perfect for a cozy dinner and can easily impress guests with its creamy consistency and savory taste.

The combination of arborio rice, which is known for its ability to absorb flavors while maintaining a firm texture, with the umami-rich mushrooms and the subtly sweet roasted eggplant, makes this risotto an unforgettable experience for the palate.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. The key to a perfect risotto is patience and continuous stirring, which allows the rice to release its starches, creating a creamy texture without the need for cream.

The addition of Parmesan cheese at the end enhances the dish’s depth of flavor, while a touch of fresh herbs like thyme or parsley adds a burst of freshness. Follow the steps below to create a delightful Eggplant and Mushroom Risotto that will surely become a favorite in your kitchen.

Ingredients:

• 1 medium eggplant, diced
• 250g (8.8 oz) mushrooms, sliced
• 1 1/2 cups arborio rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Cooking Instructions:

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Spread the diced eggplant on a baking sheet, drizzle with one tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, or until tender and slightly caramelized. Set aside.
2. Cook the Mushrooms: In a large pan, heat the remaining olive oil over medium heat. Add the sliced mushrooms and cook until they’re browned and have released their moisture, about 5-7 minutes. Remove from the pan and set aside.
3. Sauté the Aromatics: In the same pan, melt the butter and add the chopped onion. Sauté until the onion is translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Toast the Rice: Add the arborio rice to the pan and stir well to coat the grains with the butter and oil. Cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
5. Deglaze with Wine: Pour in the white wine and stir continuously until the wine has been absorbed by the rice.
6. Add the Broth: Gradually add the vegetable broth, one cup at a time. Stir frequently, allowing the rice to absorb the broth before adding more. This process should take about 18-20 minutes.
7. Combine Ingredients: Once the rice is creamy and cooked to al dente, gently fold in the roasted eggplant, cooked mushrooms, and grated Parmesan cheese. Season with salt and pepper to taste.
8. Finish and Serve: Remove from heat, cover the pan, and let it rest for a couple of minutes. Garnish with fresh thyme or parsley before serving.

Extra Tips:

For an even richer flavor, consider using a mix of different mushrooms such as cremini, shiitake, or portobello. If you prefer a non-alcoholic version, you can replace the white wine with an equivalent amount of broth or a splash of lemon juice for acidity.

To prevent the risotto from becoming too mushy, keep an eye on the rice as it cooks and adjust the broth quantity as needed. Finally, risotto is best enjoyed immediately after cooking, so plan to serve it right away for the best texture and taste.