Discover the top eggplant recipes, from crispy eggplant Parmesan to roasted and grilled recipes. Healthy and delicious, these recipes feature the best use of this bountiful vegetable—perfect for weeknight dinners, appetizers, or vegetarian entrees!
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Eggplant Recipes
Description
Discover the top eggplant recipes, from crispy eggplant Parmesan to roasted and grilled recipes. Healthy and delicious, these recipes feature the best use of this bountiful vegetable—perfect for weeknight dinners, appetizers, or vegetarian entrees!
Ingredients
Instructions
Video
- Slice the eggplant crosswise to make circles, about 1/4 inch (6 mm) thick. Cut off the leafy end only after you are done slicing so that you'll have more to grab onto as you slice. If the slices are damp, pat them dry.
- Sprinkle the eggplant slices on both sides with garlic powder, sea salt, and black pepper.
- Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-low to medium heat. Working in batches, add the eggplant slices in a single layer. Sauté the eggplant for 3–6 minutes per side, until soft, browned, and caramelized on both sides. Repeat with the remaining eggplant slices, adding about 1-2 tablespoons of oil per batch.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 13.7g22%
- Total Carbohydrate 7.1g3%
- Dietary Fiber 3.5g15%
- Sugars 4.1g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Tips: Refer to my recipe tips above to help you get perfect browning and caramelization and avoid soggy or oily eggplant. I also have notes about salting the eggplant, the best type of skillet to use, and more.
- Variations: See my variations above for little additions to change it up.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Reheat: You can warm up this dish in the oven at 350 degrees F or give it a quick fry in a skillet. But I think sauteed eggplant is also delicious cold!
- Freeze: Most cooked eggplant recipes, including this one, freeze well for up to 1 year. To prevent sticking, I recommend either freezing it between layers of parchment paper or flash freezing until solid before placing it in a Ziploc bag. Thaw overnight in the fridge before reheating.
- Leftover ideas: Make little eggplant pizzas, tuck the slices into a sandwich, or chop it up and toss it into a salad! It’s already in my roasted vegetable salad but also tastes wonderful layered with the tomatoes in Caprese salad or mixed into Mediterranean chicken salad or my Italian-inspired steak salad.
