18 Delicious Italian Eggplant Recipes Savory

Just when you thought eggplant couldn’t get any more versatile, we’ve rounded up 18 delicious Italian recipes that showcase this humble veggie in all its savory glory. From hearty Parmigiana to light and zesty Caponata, there’s something here for every home cook looking to bring a taste of Italy to their North American kitchen. Keep reading to discover your next favorite dish!

Eggplant Parmesan

Never underestimate the comfort of a well-made Eggplant Parmesan. This dish layers crispy eggplant with rich marinara and melted cheese for a hearty meal.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Season eggplant slices with salt and let sit for 30 minutes to draw out moisture. Pat dry.
3. Dredge each slice in flour, then dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan.
4. Heat olive oil in a large skillet over medium heat. Fry eggplant in batches until golden, about 3 minutes per side.
5. Spread a thin layer of marinara in a baking dish. Arrange a layer of eggplant, top with sauce and mozzarella. Repeat layers.
6. Bake for 25 minutes, until cheese is bubbly and slightly browned.
7. Let rest for 5 minutes before serving.

You’ll love the crispy texture against the creamy cheese. Try serving it over spaghetti for a fuller meal.

Grilled Eggplant with Basil and Garlic

Deliciously simple, this grilled eggplant dish brings smoky flavors and a tender bite to your table. Perfect for summer gatherings or a quick weeknight side.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp salt

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Brush both sides of eggplant slices with olive oil.
3. Sprinkle salt evenly over the slices.
4. Place eggplant on the grill. Cook for 4-5 minutes per side, until grill marks appear and the eggplant is tender.
5. Remove eggplant from grill. Let it cool for 2 minutes.
6. In a small bowl, mix minced garlic and chopped basil.
7. Spread the garlic-basil mixture over the warm eggplant slices.
8. Serve immediately.

Absolutely tender with a smoky char, the eggplant pairs wonderfully with the fresh punch of garlic and basil. Try layering it over crusty bread for an open-faced sandwich.

Eggplant Caponata

Vibrant and versatile, Eggplant Caponata is a Sicilian staple that brings a sweet and sour punch to any table. Perfect as a spread, side, or main, its rich flavors deepen over time.

Ingredients

– 1 large eggplant, diced
– 1/4 cup olive oil
– 1 medium onion, chopped
– 2 celery stalks, diced
– 1/2 cup green olives, pitted and chopped
– 2 tbsp capers, drained
– 1/4 cup red wine vinegar
– 1 tbsp sugar
– 1/4 cup tomato paste
– 1/2 cup water
– Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add eggplant, cook until golden, about 10 minutes. Stir occasionally.
3. Remove eggplant, set aside.
4. In the same skillet, add onion and celery. Cook until soft, about 5 minutes.
5. Stir in olives and capers, cook for 2 minutes.
6. Add vinegar and sugar, simmer until liquid reduces by half, about 3 minutes.
7. Mix in tomato paste and water, bring to a simmer.
8. Return eggplant to skillet, stir to combine.
9. Season with salt, simmer on low for 15 minutes. Stir occasionally.
10. Remove from heat, let cool to room temperature.
Caponata’s texture is chunky yet tender, with a balance of tangy and sweet. Serve chilled with crusty bread or as a topping for grilled fish to elevate your meal.

Stuffed Eggplant with Ricotta and Spinach

Just when you thought eggplant couldn’t get any better, this stuffed version proves otherwise. Packed with creamy ricotta and fresh spinach, it’s a hearty dish that stands out.

Ingredients

• 2 large eggplants
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat oven to 375°F.
2. Cut eggplants in half lengthwise. Scoop out the center, leaving a 1/2-inch border.
3. Chop the scooped eggplant flesh finely.
4. Heat olive oil in a pan over medium heat. Add chopped eggplant, spinach, salt, pepper, and garlic powder. Cook for 5 minutes until spinach wilts.
5. Remove from heat. Stir in ricotta and half the Parmesan.
6. Fill eggplant halves with the mixture. Sprinkle remaining Parmesan on top.
7. Bake for 25 minutes until tops are golden.
8. Let cool for 5 minutes before serving.

Rich in flavor, the creamy ricotta balances the earthiness of the eggplant. Serve with a side of crusty bread to scoop up every last bite.

Eggplant Rollatini

Wondering how to elevate your dinner with a vegetarian twist? Eggplant Rollatini combines tender eggplant slices with a rich, cheesy filling, baked to perfection. It’s a dish that promises comfort with every bite.

Ingredients

– 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1 egg, beaten
– 2 cups marinara sauce
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder

Instructions

1. Preheat oven to 375°F.
2. Brush eggplant slices with olive oil on both sides, then sprinkle with salt, pepper, and garlic powder.
3. Arrange slices on a baking sheet in a single layer. Bake for 10 minutes, flip, then bake for another 10 minutes until tender.
4. In a bowl, mix ricotta, Parmesan, mozzarella, and egg until well combined.
5. Spread 1 cup of marinara sauce on the bottom of a baking dish.
6. Place a tablespoon of the cheese mixture at one end of each eggplant slice, then roll up tightly.
7. Place rolls seam side down in the baking dish. Cover with remaining marinara sauce and sprinkle with extra mozzarella.
8. Bake for 25 minutes until bubbly and golden.
9. Let stand for 5 minutes before serving.
Delightfully creamy inside with a slightly crisp exterior, these rollatini are a testament to simple ingredients creating extraordinary flavors. Serve alongside a crisp salad for a balanced meal.

Eggplant Lasagna

Rustic yet refined, eggplant lasagna layers tender slices with rich flavors, no pasta needed. Ready in about an hour, it’s a hearty vegetarian twist on the classic.

Ingredients

– 2 large eggplants, sliced into 1/2-inch rounds
– 2 cups ricotta cheese
– 1 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 2 cups marinara sauce
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
– 1 tsp dried basil

Instructions

1. Preheat oven to 375°F. Brush eggplant slices with olive oil on both sides, season with salt, pepper, and garlic powder.
2. Arrange eggplant slices on a baking sheet in a single layer. Bake for 20 minutes, flipping halfway, until tender and slightly golden.
3. In a bowl, mix ricotta, half the Parmesan, dried basil, and a pinch of salt and pepper.
4. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer half the eggplant slices over the sauce.
5. Spread half the ricotta mixture over the eggplant, then sprinkle with 1 cup mozzarella. Repeat layers with remaining ingredients, ending with marinara and mozzarella.
6. Sprinkle remaining Parmesan on top. Bake uncovered for 25 minutes, until bubbly and golden.
7. Let stand for 10 minutes before slicing. This allows layers to set for cleaner cuts.
Juicy eggplant melds with creamy cheeses under a tangy marinara blanket. Serve with a crisp green salad or garlic bread for a complete meal.

Roasted Eggplant with Tomatoes and Mozzarella

Eggplant transforms into a creamy, flavorful base when roasted, perfect for pairing with juicy tomatoes and melted mozzarella.

Ingredients

• 1 large eggplant
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 400°F.
2. Slice eggplant into 1/2-inch rounds. Arrange on a baking sheet.
3. Brush both sides of eggplant slices with olive oil. Sprinkle with salt and pepper.
4. Roast for 20 minutes, flipping halfway, until golden and tender.
5. Remove from oven. Top each slice with cherry tomatoes and mozzarella.
6. Return to oven. Bake for 10 minutes, until cheese melts.
7. Garnish with fresh basil before serving.

Delightfully simple, this dish offers a contrast of textures from the creamy eggplant to the burst of tomatoes. Serve it as a standalone vegetarian main or alongside crusty bread for a hearty meal.

Eggplant and Zucchini Pasta

Craving a veggie-packed pasta that’s both hearty and healthy? This Eggplant and Zucchini Pasta combines roasted vegetables with al dente pasta for a simple yet satisfying meal.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz pasta
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat oven to 400°F.
2. Toss eggplant and zucchini with 2 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast vegetables for 25 minutes, stirring halfway, until golden and tender.
4. Meanwhile, cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
5. Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
6. Add roasted vegetables and cooked pasta to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
7. Stir in Parmesan cheese and basil until evenly distributed.
8. Serve immediately, garnished with extra Parmesan if desired.

Just the right amount of chew from the pasta contrasts with the soft, caramelized vegetables. For an extra kick, drizzle with chili oil before serving.

Eggplant Meatballs

Eggplant meatballs offer a vegetarian twist on a classic favorite, packing flavor and texture into every bite. Easy to make, they’re perfect for a weeknight dinner or meal prep.

Ingredients

• 2 cups eggplant, peeled and diced
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine eggplant, breadcrumbs, Parmesan, olive oil, egg, garlic, salt, pepper, and basil. Mix until well incorporated.
3. Form mixture into 1-inch balls. Place on prepared baking sheet. Tip: Wet hands slightly to prevent sticking.
4. Bake for 25 minutes, or until golden brown and firm. Tip: Flip meatballs halfway through for even cooking.
5. Let cool for 5 minutes before serving. Tip: Serve with marinara sauce for dipping or over spaghetti.

Baked to perfection, these eggplant meatballs are crispy outside, tender inside. Their rich, savory flavor pairs well with a variety of sauces and pastas. Try them as a hearty appetizer or main dish.

Eggplant Pizza

Veggie lovers, rejoice! This eggplant pizza swaps dough for slices of eggplant, offering a low-carb twist on the classic. It’s quick, customizable, and packed with flavor.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush both sides of eggplant slices with olive oil. Sprinkle with salt, pepper, garlic powder, and oregano.
3. Bake eggplant slices for 10 minutes. Flip and bake for another 5 minutes until slightly tender.
4. Remove from oven. Spread 1 tbsp marinara sauce on each slice. Top with mozzarella cheese.
5. Return to oven. Bake for 5-7 minutes until cheese is melted and bubbly.
6. Let cool for 2 minutes before serving. Tip: For extra crispiness, broil for the last 2 minutes.

Just out of the oven, these eggplant pizzas are tender with a crispy edge. The melted cheese and savory sauce make each bite irresistible. Try topping with fresh basil or red pepper flakes for an extra kick.

Eggplant Involtini

Craving a dish that’s both elegant and easy? Eggplant Involtini rolls up tender eggplant slices around a rich, herby filling, baked to perfection.

Ingredients

• 2 large eggplants
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. Slice eggplants lengthwise into 1/4-inch thick strips.
3. Brush both sides of eggplant slices with olive oil and season with salt.
4. Grill eggplant slices for 2-3 minutes per side until lightly charred and pliable.
5. In a bowl, mix ricotta, Parmesan, basil, salt, and pepper.
6. Spread 1 tbsp of the cheese mixture onto each eggplant slice.
7. Roll up slices tightly and place seam side down in a baking dish.
8. Pour marinara sauce over the rolls, covering them completely.
9. Bake for 25 minutes until sauce is bubbly and rolls are heated through.

Keep the rolls snug in the dish to prevent unrolling. The eggplant should be tender but hold its shape. Serve with a sprinkle of fresh basil for a pop of color.

Eggplant and Tomato Salad

Eggplant and tomato salad brings summer flavors to your table with minimal effort. Enjoy it as a light lunch or a vibrant side dish.

Ingredients

– 2 cups diced eggplant
– 1 cup cherry tomatoes, halved
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. Toss diced eggplant with 1 tbsp olive oil and spread on a baking sheet.
3. Roast for 20 minutes until eggplant is tender and slightly golden.
4. Let eggplant cool to room temperature.
5. In a large bowl, combine roasted eggplant and cherry tomatoes.
6. Drizzle with remaining 1 tbsp olive oil and balsamic vinegar.
7. Season with salt and black pepper, then gently toss to combine.
8. Chill in refrigerator for 15 minutes before serving.
Zesty and refreshing, this salad pairs perfectly with grilled meats or crusty bread. The eggplant’s creamy texture contrasts beautifully with the juicy tomatoes.

Eggplant Fritters

Here’s how to make crispy eggplant fritters that are perfect for a quick snack or side dish. These fritters are easy to whip up and packed with flavor.

Ingredients

• 1 large eggplant, peeled and diced
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg, beaten
• 1/4 cup milk
• 1/2 cup vegetable oil for frying

Instructions

1. Place the diced eggplant in a colander, sprinkle with 1/2 tsp salt, and let sit for 30 minutes to draw out moisture. Tip: Pressing down on the eggplant helps remove excess water.
2. Rinse the eggplant under cold water and pat dry with paper towels.
3. In a large bowl, mix the flour, remaining salt, and black pepper.
4. In another bowl, whisk together the egg and milk.
5. Dip each piece of eggplant into the egg mixture, then coat with the flour mixture. Tip: Shake off excess flour for a lighter coating.
6. Heat the vegetable oil in a deep skillet over medium heat to 350°F.
7. Fry the coated eggplant in batches until golden brown, about 3-4 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
8. Remove the fritters with a slotted spoon and drain on paper towels.

Just out of the fryer, these eggplant fritters are irresistibly crispy on the outside and tender inside. Serve them with a side of marinara sauce or tzatziki for dipping, or layer them in a sandwich for a crunchy twist.

Eggplant Risotto

Vibrant and hearty, this eggplant risotto brings a creamy texture and deep flavors to your table. Perfect for a cozy dinner, it’s a straightforward dish that rewards patience.

Ingredients

• 1 large eggplant, diced
• 1.5 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pan over medium heat. Add diced eggplant, cook until golden, about 5 minutes. Remove and set aside.
2. In the same pan, heat remaining olive oil. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add Arborio rice, stir to coat with oil, toast for 2 minutes until slightly translucent.
4. Pour in white wine, stir continuously until fully absorbed.
5. Begin adding vegetable broth, one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding the next.
6. After 15 minutes, return eggplant to the pan. Continue adding broth until rice is al dente, about 5 more minutes.
7. Remove from heat. Stir in butter and Parmesan cheese until creamy. Season with salt if needed.
8. Let risotto rest for 2 minutes before serving.

Hearty and rich, this risotto boasts a velvety texture with chunks of tender eggplant. Serve with a sprinkle of extra Parmesan and a drizzle of olive oil for an elegant touch.

Eggplant and Chickpea Stew

Never underestimate the comfort of a hearty stew, especially when it combines the earthy flavors of eggplant with the protein punch of chickpeas. This dish is a weeknight savior, ready in under an hour.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 large eggplant, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in eggplant, cook until slightly softened, 5 minutes.
4. Add chickpeas, tomatoes, cumin, paprika, salt, and pepper. Mix well.
5. Pour in vegetable broth, bring to a boil.
6. Reduce heat to low, simmer uncovered for 20 minutes, stirring occasionally.
7. Remove from heat, stir in parsley.

For a thicker stew, mash some chickpeas before adding. Always taste and adjust seasoning after simmering. Garnish with extra parsley for a fresh contrast.

Flavorful and satisfying, this stew boasts a creamy texture from the eggplant and a slight smokiness from the paprika. Serve over quinoa or with crusty bread to soak up the rich broth.

Eggplant Bruschetta

Vibrant and versatile, this Eggplant Bruschetta transforms simple ingredients into a flavorful appetizer. Perfect for summer gatherings, it’s a fresh take on the classic.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 1 garlic clove, minced
• 4 slices crusty bread, toasted

Instructions

1. Preheat grill to medium-high, about 400°F.
2. Brush eggplant slices with olive oil on both sides. Season with salt and pepper.
3. Grill eggplant for 3-4 minutes per side, until tender and grill marks appear.
4. In a bowl, combine cherry tomatoes, basil, balsamic vinegar, and garlic. Mix gently.
5. Toast bread slices until golden and crisp, about 2 minutes per side.
6. Top each toast with a grilled eggplant slice and a spoonful of tomato mixture.
7. Serve immediately for the best texture and flavor.

Unbelievably fresh, the eggplant’s smokiness pairs beautifully with the juicy tomatoes. Try drizzling with extra balsamic for a tangy twist.

Eggplant and Sausage Pasta

Humble yet hearty, this Eggplant and Sausage Pasta combines rustic flavors with simple techniques for a satisfying meal. Perfect for weeknights, it’s a dish that promises comfort with every bite.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 medium eggplant, diced into 1/2-inch cubes
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (28 oz) crushed tomatoes
• 1/2 cup water
• 12 oz pasta
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add Italian sausage. Cook, breaking apart with a spoon, until browned, about 5 minutes.
3. Tip: Render the sausage fat fully for maximum flavor.
4. Add eggplant, garlic, red pepper flakes, salt, and black pepper. Cook until eggplant softens, about 8 minutes.
5. Tip: Stir occasionally to prevent sticking.
6. Pour in crushed tomatoes and water. Bring to a simmer. Cook uncovered for 15 minutes.
7. Meanwhile, cook pasta in boiling salted water according to package directions until al dente. Drain.
8. Tip: Reserve 1/2 cup pasta water to adjust sauce consistency if needed.
9. Combine pasta with sauce. Toss well to coat. Stir in Parmesan and basil.

Aromatic and rich, this pasta boasts a velvety texture with a spicy kick from the sausage. Serve with extra Parmesan and a drizzle of olive oil for an elevated touch.

Eggplant Crostini

Bold flavors and simple prep make this Eggplant Crostini a standout appetizer. Perfect for any gathering, it’s a crowd-pleaser with minimal effort.

Ingredients

– 1 large eggplant, sliced into 1/2-inch rounds
– 1/4 cup olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 baguette, sliced into 1/2-inch pieces
– 1/2 cup ricotta cheese
– 2 tbsp balsamic glaze
– 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 400°F.
2. Arrange eggplant rounds on a baking sheet. Brush both sides with olive oil and season with salt and pepper.
3. Roast eggplant for 20 minutes, flipping halfway, until golden and tender.
4. While eggplant roasts, toast baguette slices in the oven for 5 minutes until crisp.
5. Spread ricotta cheese on each toasted baguette slice.
6. Top each with a roasted eggplant round.
7. Drizzle with balsamic glaze and sprinkle with fresh basil.
8. Serve immediately.
Flaky, creamy, and slightly sweet, these crostinis offer a delightful contrast in textures. Try garnishing with extra basil or a sprinkle of red pepper flakes for an added kick.

Conclusion

Savory and satisfying, these 18 Italian eggplant recipes are a treasure trove of flavors waiting to elevate your home cooking. Whether you’re a seasoned chef or a curious beginner, there’s something here to delight your palate. Don’t forget to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.