19 Eggplant Recipes That Go Beyond Parm
Let’s establish one thing: We love eggplant parm. But there’s a whole world of eggplant recipes beyond that saucy Italian American headliner. We’re talking bulgogi-style eggplant strips, porky eggplant hiyayakko, a hearty Greek casserole, Provençal ratatouille, and more.
But before we get to those, did you know eggplants are berries? These fruits grow on short bushes and keep themselves tucked behind big leaves—hence the term nightshade. Their peak season runs from late summer to early fall, and there are several common eggplant varieties like big globe eggplants, long and skinny Japanese eggplants, and fairy tale eggplants, which have beautiful striped skin. They all have a relatively mild flavor and act like sponges, soaking up whatever they’re cooked with.
Cooking eggplant perfectly takes some finesse—who among us hasn’t watched helplessly as too-thick slices soak up oceans of olive oil and emerge soggy and undercooked? It just takes choosing and prepping your eggplant with care. With the right approach and recipe, even eggplant skeptics will produce superlatively silky, meaty results in no time.
Whether you’re a lifelong member of Team Aubergine or simply need ideas for your latest produce haul, this collection of eggplant recipes has something for everyone—including parm heads.
Photograph by Travis Rainey, Food Styling by Sean Dooley, Prop Styling by Marc Williams1/19BA’s Best Eggplant Parmesan
If patience is a virtue, consider this delicious eggplant recipe your heavenly reward. Break up the cooking time by preparing the tomato sauce up to two days in advance, or blitz the panko with Parmesan, black pepper, and oregano while the sauce simmers. Or bake it a day or two before you plan to serve it—like many casseroles, eggplant parm gets even tastier over time.
Photograph by Alex Huang, Food Styling by Tiffany Schleigh, Prop Styling by Tim Ferro2/19Japanese Eggplant With Cashews and Chiles
The crunchy sliced garlic, nutty toasted cashews, and fruity Fresno chiles strewn over this eggplant recipe is incredibly versatile—“you could put this topping on just about anything and it would be delicious,” according to one BA reader. If you can’t find Japanese eggplant, use Italian or globe eggplant and bake it slightly longer in the oven.
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Graylen Gatewood3/19Ratatouille
It’s easy to customize this flexible summer standby. Substitute yellow squash for the zucchini, toss in some fresh oregano with the basil, or turn up the heat with crushed red pepper flakes. Serve it as a side dish or as an appetizer spread onto crusty bread or fork it up cold from the fridge the next day.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca4/19Pasta Alla Norma
Cooking cubed eggplant until it’s barely golden brown before finishing it in marinara sauce gives each bite a meltingly creamy interior with gently crisp edges. Any pasta shape works here, though we love the way thick, tubular shapes like rigatoni or calamarata capture the sauce. (Read more about how to buy pasta to suit your recipe.)
Photography by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige Hicks5/19Eggplant Biryani
Recipe developer Asha Loupy describes biryani as “a labor of love,” and she’s not wrong: the show-stopping dish requires more investment than your average weeknight supper. Make prep time easier by preparing the eggplant masala a day in advance and reheating it while you parboil the rice. And don’t forget to soak up the compliments when bringing your cilantro-sprinkled masterpiece to the table.
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.6/19Sizzling Pork and Eggplant Hiyayakko
Photograph by Jessica Pettway, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh7/19Caramelized Tofu With Soy-Braised Eggplant
The secret to getting a crispy golden brown exterior on each bite of tofu? Blot the block with paper towels while you prep the rest of the ingredients, then sauté the cubes with a teaspoon of sugar to caramelize their edges.
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman8/19Eggplant Tortas Milanesa
Photo by Laura Murray, Food Styling by Kat Boystova9/19Bulgogi-Style Eggplant
From Maangchi’s Big Book of Korean Cooking comes a vegetarian take on bulgogi beef that coats tender eggplant strips in a sweet and spicy glaze. Marinating and pan-frying the eggplant helps maintain a firm, flavorful, and almost meaty texture; serve it hot or cold over rice.
Photograph by Vanessa Granda, food styling by Pearl Jones, prop styling by Marina Bevilacqua10/19Spaghetti With Eggplant Caponata
Loaded with in-season veggies, caponata is a bit like if ratatouille spent the summer at a beach house on Sicily’s Mediterranean coast. This hands-off version gets tossed with pasta, but you could also serve it as a side dish or spread it onto unforgettable grilled cheese sandwiches (with Fontina, please).
Photo by Travis Rainey, Food Styling by Leslie Raney Garetto, Prop Styling by Alexandra Massillon11/19Roasted Eggplant With Sausage and Ricotta
Roasting eggplants on a baking sheet turns them lush and creamy inside, creating the perfect canvas for loaded baked potato-style toppings. Swap in fresh chorizo for the hot Italian sausage or try sour cream and cilantro instead of ricotta and basil.
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Gerri Williams12/19Stewy Miso Eggplant and Potatoes
Proof that stews don’t necessarily require hours on the stovetop, this easy recipe simmers for just 15 minutes after you sweat aromatics in a heady mix of soy sauce, white miso, honey, and rice vinegar. The veggies soak up the flavorful sauce quickly, and the whole thing comes together in about 30 minutes.
Alex Lau13/19Moussaka
This Greek comfort food is especially delicious the next day—you could even eat it straight from the fridge for breakfast. Substitute lentils for a vegetarian version or make it “exactly as written” and expect “perfect” results, according to one BA reader. “Yiayia would be proud!”
Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Catherine Campbell Pearson14/19Fried Eggplant With Crispy Basil and Whipped Honey Feta
Photo by Chelsie Craig, food styling by Anna Billingskog15/19Cheesy Zucchini-Eggplant Bake
With layers of roasted eggplant slices plus zucchini, cherry tomatoes, and fresh ricotta and mozzarella, this gluten-free baked eggplant dish is a little bit like lasagna without the noodles. Toss in some chickpeas for heft or gild the lily by grating Parmesan cheese over the top right before serving.
Photo by Chelsea Kyle, Food Styling by Olivia Anderson, Prop Styling by Bea Chastka16/19Warm Eggplant Salad With Walnuts
Topped with crunchy toasted walnuts, this Persian-inspired salad marries sweet, spicy, and tangy flavors—and makes an elegant dinner party appetizer or because-you’re-worth-it lunch. Substitute honey or pomegranate molasses for the date syrup or use shallots instead of onions.
Photo by Caleb Adams17/19Stuffed Eggplant With Crispy Beef
Arguably the world’s chicest edible bowl, these roasted eggplants are filled with garlicky ground beef, topped with tart pomegranate seeds, and served on a bed of creamy yogurt. It’s easy enough to pull together on a weeknight, but impressive enough to serve to company. Customize it by swapping in ground pork or using paprika instead of cumin.
Photo by Alex Lau, food styling by Andy Baraghani18/19Eggplant Moutabal
Cooking eggplants directly on the grill blackens their skins, turns the interiors lush, and gives this Middle Eastern dip its smoky, earthy flavors. (No grill? Broil the eggplants in the oven until they’re charred and tender.) Slather your moutabal onto warm pitas, serve it with kebabs, or make it part of a meze spread with tabbouleh and hummus.
Photo by Chelsie Craig, food styling by Claire Saffitz19/19Slow-Cooked Eggplant With Lemon and Fennel Seeds
