Eggplant Recipes - 57 Easy and Delicious

57 Easy & Delicious
Eggplant Recipes
Mouthwatering Dishes Even Your
Kids Will Love
Grace Wilders
Copyright © 2012
All rights reserved. No part of this

publication may be reproduced,
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other noncommercial uses permitted by
copyright law.
Copyright © 2012
Table of Contents
Letter from the Author

Eggplant Basics
Eggplant Recipes Part I
Eggplant Cocktail Appetizers
Fried Eggplant Chips
Mediterranean Eggplant Spread
Eggplant Primaverde
Cheesy Mushroom Eggplant
Eggplant French Fries
Eggplant Bruschetta
Savory, Herby Eggplant
Eggplantie Burger
Veggie Panini
Charred Asian Eggplant
Indonesian Eggplant with Peanut
Sauce
Garlic Infused Eggplant
Eggplant Salsa
Filipino Eggplant
Eggplant Salad
Eggplant Pasta Sauce
Eggplant Bacon
Eggplant Pizzas
Roast Eggplant with Lemon
Eggplant Recipes Part II
Sweet and Spicy Eggplant
Baingan Bhurta
Oyster Sauce Eggplant
Parmesan Mayo Eggplant
Cheddar Eggplant
Fried Eggplant “Meatballs”
Grandma Lowe’s Stuffed Eggplant
Eggplant Casserole
Asian Eggplant Sauce
Olive and Eggplant Spread
Thai Green Curry
Eggplant Dip
Classic Ratatouille
Citrus Eggplant
Spicy Chinese Eggplant
Extra Cheesy Eggplant Parmesan
Eggplant Gyro
Crunchy Salt and Pepper Eggplant
Eggplant Italiano
Rice Smothered Eggplant
The Best Eggplant Parmesan Ever
Eggplant Stew
Eggplant and Beef Pie
Eggplant Recipes Part III
Eggplant Au Gratin
Meaty Sausage Eggplant
Mushroom Stuffed Eggplant
Lamb Stuffed Eggplant
Layered Eggplant Casserole
Eggplant Parmigiana Caponata
Grilled Eggplant and Bow-ties
Eggplant Chick-Pea Curry
Greek Yogurt Eggplant Salad
Turkey Burgers with Eggplant
Eggplant Seafood Delight
Eggplant Pad Thai
Eggplant Focaccia
Eggplant and Sundried Tomato
Pesto
Letter from the Author
Hello Reader!
Thank you for picking up this book. I

hope that you will find recipes inside
that will amaze and delight your family
and friends. The versatility of the
eggplant is often overlooked and it is my
hope to show you some of what is
possible with this magnificent fruit.
These are the best hand chosen recipes

that I have collected over my years of
cooking. Some of these recipes have
originated from friends, some have been
passed down in my family and others I
have discovered on the World Wide
Web. One thing that they all have in
common is that they are absolutely
delicious!
I know that in this day and age,

convenience is always on everyone’s
mind so I have organized the recipes by
relative ease of preparation. You will
find the absolute easiest recipes in the
first third of the book, somewhat more
involved recipes in the middle third, and
more complex recipes in the last third of
the book.
I am always looking to improve my
books so if you find any errors in the
book, discover any modifications to the
recipes that enhance them, or have any
comments or suggestions please do not
hesitate to contact me at
[email protected]
Finally, if you enjoyed this book and

found it useful, I would greatly
appreciate it if you would be so kind as
to write a review for it on Amazon.com
Happy Cooking!
Grace Wilders
Eggplant Basics
First, some basics about the eggplant for

the curious. You can safely skip to the
recipes if you are simply looking to cook
some eggplant dishes, however, I have
provided it here for the inquisitive.
Eggplant is a fruit of the Solanum

melongena plant. You may also know it
by its other common names of guinea
squash or aubergine. Though it is strictly
speaking a fruit, from a culinary
perspective it is mainly treated as a
vegetable. I may use these terms
interchangeably throughout this book and
in the recipes when referring to it, so
please do not be confused if you see
both.
The plant has a long history in cooking,

of which I can only recount a small part.
The eggplant originated from India,
which remains one of the largest
producers of eggplant today. It is a
popular ingredient in traditional Indian
cooking, appearing in dishes like
Benghan Bhurta. It quickly spread to the
Middle East and Eastern Asia, where it
continues to be a cooking staple. In the
Middle East, eggplant appears in dishes
such as Baba Ghanoush and Eggplant
Pies and in China it is a commonly used
stir fry vegetable. Only in the early 16th
century did the eggplant become
available in Europe, where it made its
way into Italian cooking with the famous
Eggplant Parmesan.
The eggplant has gained greater

recognition recently for being packed
with beneficial vitamins and nutrients,
leading many to increased interest in
cooking eggplant.
Health Benefits of Eggplant
Eggplant is a great source of fiber,

manganese, potassium, folate, and other
vitamins and minerals. Recent research
has suggested that eggplants have high
concentrations of antioxidants which can
protect the body against damage from
free radicals. The eggplant may offer
benefits to heart health as well, by
reducing cholesterol. Though of course
some of the research into the benefits of
eggplants are still in the early stages, it
is clear that it is highly nutritious and
will offer benefits for old and young
alike.
Eggplant Varieties
If you have been to a reasonably well

stocked supermarket you will know that
there are quite a few varieties of
eggplant. There are green eggplants,
yellow, dark red, white and of course
the ubiquitous purple eggplant. They
come in a variety of shapes and sizes
from perfectly spherical to long and thin.
So how are you to choose from the

overwhelming amount of options you
have for your dish? The good news is
that it doesn’t really matter in most
cases. Though there may be subtle
differences in flavor, they are generally
interchangeable. Some of the recipes in
this book may have you select a certain
size or color of eggplant, but these are
mostly for aesthetic purposes. If your
supermarket does not stock the type of
eggplant the recipe asks for, you can just
swap it out with whatever you have
available.
Selecting Good Eggplants
As with selecting any produce, selecting

good eggplants is part art and part
science. You want to look for fruits with
unbroken skin that is slightly glossy and
smooth. If the fruit looks shriveled, it has
likely been sitting on the shelves too
long and may taste more bitter.
The fruit should feel solid and weighty

in your hand, and not excessively light.
Lighter fruits may indicate rot or
dehydration. The eggplant should feel
firm with a little give. If it is too soft, it
may be overripe, which means a more
bitter fruit.
Storing Eggplants
The best way to store eggplants if you do

not want to cook them right away is to
keep them in the vegetable drawer of
your refrigerator.
Never freeze your eggplants! The ice

crystals that form during the freezing
process will damage the tissues of the
eggplant leaving you with a soft mushy
mess.
Eggplants, like apples, oxidize upon
being exposed to air. So if you cut up an
eggplant and only plan to use part of it,
the exposed flesh will quickly start
turning brown. This is largely a visual
effect and will not affect the taste. If you
want to prevent this from happening, it
helps to either wrap the cut pieces in
plastic wrap or to keep them in an air
tight container in the refrigerator.
Eggplant cooking tips
Eggplant, when cooked, has a tendency

to soak up a great deal of oil. Some of
the recipes below take full advantage of
this to infuse the eggplant with the spices
of the dish. Other recipes will use
techniques to limit the amount of oil that
the eggplant absorbs. There are two
main ways of controlling how much oil
you want in the flesh of the eggplant.
One way is to simply coat the eggplant

in batter or breadcrumbs, allowing the
coating to absorb much of the oil. You
will see this technique used in dishes
that call for frying the eggplant.
Another popular way is to salt the raw

eggplant pieces and let it sit for half an
hour to an hour. The salt on the surface
of the eggplant will draw out the liquid
in the eggplant and leave a dryer
vegetable. Some chefs believe that this
technique makes the fruit less bitter and
use it for all preparations of eggplant.
However, most modern varieties of
eggplant have been cultivated to
minimize bitterness already, so the effect
of this technique may be limited.
Some recipes may ask you to bake

whole eggplants in the oven. When
doing, this keep in mind that the liquid
and gas within the eggplant will expand
on heating, so be sure to poke holes in
the skin of the eggplant to let it escape.
Usually recipes will call for the eggplant
to be cut first so you don’t need to worry
about this.
Eggplant Recipes
Part I
Easiest
Eggplant Cocktail
Appetizers
Next time you have guests over for a

cocktail party, make these appetizers to
shock their senses. The breaded eggplant
substitutes for crackers, while being
healthier and adding a wonderful
sweetness to the dish.
Ingredients
* 1 tablespoon olive oil

* 1/2 large eggplant
* 1 egg
* 1 tablespoon water
* 1 cup dry bread crumbs
* 1 tomato, chopped
* 1/4 cup grated Parmesan cheese
* 1/4 cup Italian-style salad dressing
Instructions
1. Preheat oven to 375 degrees

Fahrenheit or 190 degrees Celsius.
2. Drizzle enough olive oil on a baking

sheet to cover the bottom.
3. Slice the eggplant into quarter inch

slices.
4. Crack the egg into a bowl, add 1
tablespoon of water and mix.
5. Dredge the eggplant slices into the

mixture and then into the breadcrumbs
and toss lightly to cover.
6. Place the slices on the baking sheet in

only one layer and top with tomato,
Parmesan and Italian dressing.
7. Bake for 15 minutes.
8. Set oven to broil and broil for another

3-5 minutes.
9. Remove from heat and serve.

Fried Eggplant Chips
Next time your kids complain about
eating vegetables, make these fresh
eggplant chips for them and watch their
faces light up. You can serve these with
salsa or onion dip for a snack.
Ingredients
* 2 tablespoons canola oil

* 1 large eggplant, sliced
* 3 eggs, beaten
* 2 cups breadcrumbs
Instructions
1. Add oil to a skillet and heat on
medium.
2. Dredge eggplant slices in egg and then

breadcrumbs.
3. Add eggplant to skillet and fry for 2-3

minutes.
4. Flip a few times to ensure both sides

are cooked light golden brown.
5. Remove eggplant from heat and drain

oil on paper towels.
6. Serve with fresh salsa, dip or alone.
Mediterranean
Eggplant Spread
Want to serve a healthier dip than
“cheese flavored product” at your next
family get together? Try this
Mediterranean Eggplant Spread instead.
Additional seasonings can be added as
desired, though I have given you the base
of the spread here. You can substitute
balsamic vinegar for the lemon juice,
add some pesto, pine nuts, walnuts,
paprika, or sun-dried tomatoes.
Experiment and let me know how it
goes!
Ingredients
* 3 medium eggplants
* 2 tablespoons olive oil
* ¼ cup olive oil (to coat eggplant for
roasting)
* 4 cloves minced garlic
* 1 ½ cups feta cheese, crumbled
* salt and pepper to taste
* lemon juice to taste
Instructions

2. Use a fork to poke a few holes in the

skin of the eggplants.
3. With a pastry brush, cover each

eggplant with a thin coating of olive oil.
5. Remove from heat, cool and peel the

eggplant.
6. Dice the cooked eggplant and set

aside.
7. Add the eggplant to a food processor

and then add the cheese, garlic, 2
tablespoons of olive oil, salt and pepper
to taste, and lemon juice to taste.
8. Blend until smooth and thick
consistency.
9. Serve with pita chips as a dip.

Eggplant Primaverde
Perfect dish to usher in the springtime.
You can also prepare this dish in the
oven if a grill is not available. Heat at
375 degrees Fahrenheit for 15 minutes.
You can also add basil for an even
fresher taste!
Ingredients
* 1 medium eggplant
* 2 large tomatoes, sliced
* 1 (11 oz) goat cheese
* 2 tablespoons balsamic vinegar
Instructions
1. Preheat an outdoor grill or electric
grill to medium.
2. Slice eggplant into ¼ inch slices and

add to bowl.
3. Drizzle with olive oil, balsamic

vinegar and salt and pepper and toss to
coat evenly.
4. Place alternating layers of tomato,

sliced goat cheese and eggplant on a tray
and skewer a toothpick through each
“tower”.
5. Brush oil on the grill and add each
“tower” to the grill and cook 7-8
minutes on each side.
Cheesy Mushroom
Eggplant
Cheesy and delicious! This is a great
vegetarian option. I am a huge fan of
mushrooms so this is one of my personal
favorites. You can substitute out the
Swiss cheese if you want a vegan
option.
Ingredients
* 1 small eggplant
* 1 tablespoon salt
* 1 small onion, chopped
* ¼ cup butter, cubed
* ¾ cup soft bread crumbs
* ½ cup chopped fresh mushrooms
* 1 tablespoon minced fresh parsley
* pepper to taste
* ½ cup shredded Swiss cheese
Instructions

Fahrenheit or 177 degrees Celsius
2. Cut eggplant in half vertically
3. Use a spoon to take out the centers

leaving a thick shell.
4. Dice the centers and add a pinch of
salt. Let sit for half an hour.
5. Cook the eggplant centers with onion

and butter in a skillet for 6-7 minutes.
Then add mushrooms, parsley,
breadcrumbs, and pepper to taste. Cook
an additional 5 minutes.
6. Add mixture to the eggplant shells and

bake for 15 minutes.
7. Add cheese on top and bake for an

additional 5 minutes.
Eggplant French Fries
Yes, you’re reading that correctly! Serve
your kids some Eggplant French Fries
and they will barely know the difference
from their favorite fast food snack.
Ingredients
* 1 medium eggplant
* ½ cup bread crumbs
* ½ cup grated Parmesan cheese
* 1 teaspoon Italian seasoning
* ¾ teaspoon garlic salt
* 2 eggs, beaten
* 1 cup marinara sauce
Instructions
1. Slice the eggplant into ½ inch strips.
2. Mix the cheese, bread crumbs, Italian

seasoning, and garlic salt.
3. Dredge the eggplant strips into the egg

and then the mixture.
4. Spray cooking spray on a baking tray

and layer strips on top.
5. Spray some cooking spray on top as

well.
6. Place the tray on the top level of the
oven and broil for 3 minutes.
7. Remove from oven, flip strips over,

spray lightly with cooking spray and
broil another 2 minutes.
8. Serve with marinara dipping sauce.

Eggplant Bruschetta
This eggplant bruschetta dish replaces
the bread with slices of eggplant for a
unique spin on a classic dish. This is
similar to the Eggplant Cocktail
Appetizers but is not breaded so it is a
good low-carb version.
Ingredients
* 1 medium eggplant, peeled and cut into

1/4-inch slices
* ½ teaspoon salt
* 3 medium tomatoes, seeded and
chopped
* 2 tablespoons minced fresh basil
* 1 cup shredded part-skim mozzarella
cheese
* 2 tablespoons shredded Parmesan
cheese
Instructions
1. Add eggplant slices to a colander and

lightly toss with salt. Let sit for half an
hour.
2. Rinse and drain.
3. Spray both sides of each slice with

cooking spray and place in a baking tray.
4. Add tomatoes, basil, mozzarella and
Parmesan.
5. Broil on the top level in the oven for

5-7 minutes.
Savory, Herby
Eggplant
Delicious, herby, and garlicky! I love

garlic so sometimes I triple the amount
of garlic in this dish, modify according
to your tastes.
Ingredients
* 1 clove of garlic, minced

* 1 tablespoon fresh oregano, minced
* ¼ cup fresh basil, chopped
* ½ cup fresh parsley, chopped
* 1 eggplant, ½ inch slices
Instructions

2. Mix garlic, oregano, basil, and

parsley.
3. Sprinkle salt and pepper on both sides

of the eggplant slices.
4. Place on a baking pan and bake for 5-

7 minutes, flip each slice and bake an
addition 5-7 minutes.
5. Add herb mixture on each slice and
broil on top level of oven for 30
seconds.
6. Let cool slightly and serve.

Eggplantie Burger
Tired of veggie burgers? Try an
eggplantie burger!
Ingredients
* 1 large globe eggplant (about 1 lb), ¼

inch thick slices
* 8 ounces fresh mozzarella cheese, ¼
inch slices
* 1 large tomato, ¼ inch slices
* 1 red onion
* 10-12 fresh basil leaves
* ¼ cup olive oil
* 2 tablespoon red wine vinegar
* 2 tablespoon balsamic vinegar
* 6 small burger buns
Instructions
1. Salt eggplant slices on both sides and

let sit for half an hour. Then blot dry
with paper towels and coat with olive
oil.
2. Slice onion into thin slices.
3. Add both types of vinegar and olive

oil into a bowl. Add onion slices and
tomato slices to bowl and toss lightly.
4. Turn grill on high, and add eggplant

slices on grill.
5. Toast buns on grill for 30 seconds.
6. Layer a couple of eggplant slices on a

bun, add a tomato slice, an onion slice,
and a mozzarella slice on top .Garnish
with basil.
Veggie Panini
The classic Veggie Panini. I could not
leave this recipe out. The dressing can
be modified widely to suit your taste,
some people enjoy adding chopped
olives to it or hot peppers.
Ingredients
* 1 medium eggplant, ¼ inch strips

* 1 medium onion, ¼ inch rounds
* 1 green bell pepper, sliced in 8 pieces
* 1 medium yellow squash, ¼ inch strips
* ½ cup canola oil
* 1 tablespoon minced garlic
* 1 tablespoon Italian seasoning
* ¼ cup red wine vinegar
* Salt and black pepper to taste
* ½ cup shredded mozzarella
* 1 French baguette
Instructions
1. Brush vegetables with ¼ cup canola

oil and add salt and pepper.
2. Grill on medium heat until soft.
3. In a bowl, combine ¼ cup canola oil,

Italian seasoning, vinegar, garlic, and
salt and pepper to taste.
4. Slice the baguette lengthwise and
spread some dressing onto the bread.
Top with the vegetables and add
additional dressing and cheese.
5. Place entire sandwich on grill and

toast for 5 minutes per side.
Charred Asian
Eggplant
Try this dish next time it’s grilling
season to add some exotic flavors to the
mix. The sesame seeds and soy sauce
combine for a fragrant aromatic finish.
Ingredients
* 1 Japanese eggplants
* 1/4 cup soy sauce
* 1/4 cup dry sherry
* 2 tablespoons toasted sesame oil
* 3 cloves garlic finely minced
* 2 tablespoons sesame seeds, toasted
lightly
Instructions
1. Slice the eggplants in half along the

length.
2. Mix soy sauce, garlic, sherry and

sesame oil.
3. Marinate eggplant in this sauce for 1

hour.
4. Preheat grill to medium

5. Sprinkle salt and pepper over the
eggplant.
6. Grill for 3 minutes on one side.
7. Flip and grill for another 3 minutes.
8. Sprinkle sesame seeds on top and

serve.
Indonesian Eggplant
with Peanut Sauce
Yummy peanutty goodness! This is a
modification of the above dish, using
eggplant slices instead of eggplant
spears. There are more complex flavors
in this dish with the addition of pepper
flakes and ground peanuts.
Ingredients
* 1 large eggplant
* 1 garlic clove minced
* 1 shallot minced
* ¼ teaspoon crushed red pepper flakes
* 2 teaspoon sesame oil
* ¼ cup ground roasted peanuts
* 2 teaspoon soy sauce
* 1 teaspoon sugar
* 2 teaspoon fresh lemon juice
* vegetable oil as needed
Instructions
1. Cut eggplant into ½ inch slices.

2. Add salt to the eggplant slices and let
sit for half an hour to an hour.
3. Add sesame oil to a skillet and cook
garlic, pepper flakes and shallots until
soft.
4. Add peanuts and cook for an
additional minute, then add soy sauce,
sugar, lemon juice and 1 cup of water.
5. Heat until the sauce starts to boil and
stir occasionally until thick.
6. Lightly brush eggplants with oil using
a pastry brush and grill on medium heat
for 3 minutes each side.
7. Plate eggplants and pour sauce on top.
Garlic Infused
Eggplant
This is definitely a dish for the garlic
lovers out there. The strong garlic
flavors may be too much for some, so
you can cook the garlic first if you
prefer.
Ingredients
* 1 large eggplant, ¼ inch slices

* olive oil as needed
* 4 raw garlic cloves , minced
* 2 tablespoons lemon juice
* 1 tablespoon extra virgin olive oil
* 1 teaspoon salt
* 1/2 cup parsley, chopped
Instructions
1. Mix garlic, lemon juice, extra virgin

olive oil, and salt, in a bowl.
2. Brush both sides of the eggplant with

olive oil.
3. Heat eggplant on skillet over medium-

high heat until lightly browned.
4. Plate eggplant.
5. Spoon the garlic mixture carefully

onto each eggplant slice.
6. Garnish with parsley and serve.
Eggplant Salsa
It doesn’t get simpler than this! Simple
and tasty salsa dish that will serve as an
alternative to the preservative laden stuff
in jars you get from the supermarket. If
you find the dish too hot, you can
substitute in bell peppers for the
jalapeno. On the other hand if it’s not
spicy enough, you can add in some
habeneros for a powerful kick.
Ingredients
* 1 large eggplant
* 1 (16 oz) can tomatoes
* 2 garlic cloves , minced
* ¼ cup onion , minced
* 1 small jalapeno pepper, finely diced
* chili powder to taste
* black pepper to taste
Instructions
1. Peel eggplant if desired, then dice into

small cubes.
2. Add all ingredients to a skillet and

cook on low for 15-20 minutes, stirring
occasionally.
3. Serve with nachos or pita chips.

Filipino Eggplant
This is a dish that was served to me by a
Filipino friend. It was so delicious that I
just had to ask her for the recipe. Enjoy!
Ingredients
* 4 cups sticky rice

* 4 small eggplants
* ¼ cup soy sauce
* 2 cloves garlic, minced
* Non-stick cooking spray
* black pepper to taste
* red chili pepper flakes to taste
Instructions
1. Preheat oven to broil.
2. Cook the rice in a rice cooker.
3. Cut eggplants into large cubes.
4. Lightly spray baking tray with cooking

spray.
5. Add eggplants and spray more

cooking spray on top.
6. Place eggplants in oven for 5 minutes.

Flip and cook an additional 5 minutes.
7. Add soy sauce, garlic, and pepper to a
skillet. Heat for 6 minutes on medium.
8. Add eggplant pieces to mixture and

cook for an additional 5 minutes.
9. Plate on sticky rice and serve.

Eggplant Salad
Though it is optional, my favorite part of
this dish is the honey. It adds a
refreshing sweetness to the dish. Another
great vegan option!
Ingredients
* 1 large eggplant
* 3 avocados
* 2 garlic cloves, minced
* ½ red onion, diced
* 4 tablespoons extra virgin olive oil
* pepper to taste
* 1 cup walnuts
* honey or brown sugar to taste
Instructions
1. Cut eggplant into small cubes.

2. Add oil, garlic, pepper and lemon
juice to a bowl. Whisk until mixed
smoothly.
3. Dice avocados.
4. Combine eggplant, avocados, onions
and walnuts.
5. Pour the dressing on top and toss
lightly.
6. Drizzle with honey to taste or sprinkle
brown sugar on top.
Eggplant Pasta Sauce
Simple pasta sauce with eggplant. You

can cook it for longer so that the
eggplant liquefies and becomes part of
the sauce. Great way to integrate
eggplant into the diet if your family
members are not used to eating eggplant.
Ingredients
* 1 lb eggplant, cubed
* 1 (14½ ounce) can tomatoes
* 1 (8 ounce) can tomato sauce
* ½ cup red wine
* red pepper flakes to taste
Instructions
1. Add all ingredients to a skillet and

heat on medium until it begins to boil.
2. Simmer on low for 15 minutes, while
mixing frequently.
3. Serve over angel hair pasta, rotini, or
shells.
Eggplant Bacon
Are you vegetarian but craving the

texture and taste of bacon? Try this
delicious eggplant bacon dish that is
flavored with vegetarian bacon salt.
There are a few bacon salt varieties on
the market, so make sure the one you’re
using is vegetarian. This dish is
incredibly simple to prepare and is a
guaranteed hit with the kids and
carnivorous family members.
Ingredients
* 2 small eggplants
* Bacon Salt
* Vegetable oil as needed
Instructions
1. Slice the eggplants lengthwise into ¼

inch slices.
2. Place the slices into a baking pan and
liberally sprinkle on Bacon Salt.
3. Mix and wait for 30-60 minutes.
4. Use a paper towel to blot dry the
eggplant slices.
5. Add enough vegetable oil to cover the
bottom of a frying pan and heat until the
oil begins to sizzle.
6. Drop the eggplant slices in and cook
until crispy.
7. Remove the slices and place on a
paper towel to absorb the grease.
8. Serve alone, in a sandwich, or in a
salad.
Eggplant Pizzas
These pizzas are definitely a crowd

pleaser with the younger ones. Your kids
may never even know that they’re eating
something healthy! You can add
variations by putting additional toppings
like pepperoni and sausage if you want a
non-vegetarian version.
Ingredients
* 1 large eggplant, 1/2 inch slices

* 1 (14 ounce) can pizza sauce
* 1 1/2 cups shredded mozzarella cheese
* 2 eggs
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried oregano
* 1/4 cup vegetable oil
Instructions
1. Preheat your oven to 350 degrees

2. Beat the eggs until even.
3. Mix the salt, pepper, flour, and
oregano in a large plastic zipper bag
4. Dip the eggplant slices first into the
egg and then into the flour mixture to
coat it.
5. Add your oil to a skillet and cook the
eggplant slices on medium, flipping a
few times.
6. Take the eggplant out when the slices
are evenly browned and drain the oil by
placing the slices on some paper towels.
7. Place the eggplant slices on a baking
sheet and cover with pizza sauce and
mozzarella
8. Bake it in your oven until the
mozzarella is golden brown, around 5-
10 minutes.
Roast Eggplant with
Lemon
This healthy and delightful dish is great
for the summertime. Very simple to
prepare and has great natural flavor. It is
wonderfully light and will bring out the
sweetness of the eggplant.
Ingredients
* 1 extra large eggplant (or 3 smaller

ones)
* Salt and pepper to taste
Instructions

2. Spray a little grease on a baking pan
or you can cover it with parchment
paper if you prefer.
3. Cut along the length of the eggplant to
make 4 quarters.
4. Make horizontal cuts across your
eggplant quarters to make them shorter.
5. Put the eggplant on the baking pan.
Make sure the skins are facing down.
6. Lightly brush the eggplant pieces with
the extra virgin olive oil.
7. Sprinkle on salt and pepper to taste.
8. Place your baking pan in the oven for
about 25-30 minutes. The eggplant
should be soft and a light golden brown
when you take it out.
9. Sprinkle with some lemon juice and
serve it while hot.
Eggplant Recipes
Part II
Medium Difficulty
Sweet and Spicy
Eggplant
A different take on Asian inspired
eggplant. I was inspired to make this
dish after visiting a nearby Chinese
restaurant that served a similar dish. I
don’t know if I got all of the ingredients,
but it tastes great!
Ingredients
* 2 eggplants, cubed
* 1 ½ tablespoons soy sauce
* 1 tablespoon red wine vinegar
* 1 tablespoon white sugar
* 1 green chile pepper, chopped
* 1 teaspoon cornstarch
* ½ teaspoon chili oil, or to taste
* 2 teaspoons salt
* 2 tablespoons vegetable oil
Instructions
1. Add salt over the eggplant pieces and

let sit for half an hour.
2. Mix soy sauce, vinegar, sugar,
pepper, cornstarch and chili oil.
3. Add vegetable oil to a skillet and heat
on medium-high.
4. Add the eggplant pieces and cook for
7 minutes or until tender.
5. Mix in the sauce and cook for an
6. Serve with rice.
Baingan Bhurta
As the kids would say “This dish is
bangin!”. This is a perfect vegan dish for
lover of Indian food. Preparation is not
too difficult, although getting all of the
required spices may require some pre-
work which is why I’ve included it here
in the second part of the book.
Ingredients
* 1 eggplant
* ½ teaspoon cumin seeds
* 1 medium onion, sliced
* 1 teaspoon fresh ginger, chopped
* 1 large tomato
* 1 clove garlic, minced
* ½ teaspoon ground turmeric
* ½ teaspoon ground cumin
* ½ teaspoon ground coriander
* ¼ teaspoon cayenne pepper
* ¼ cup chopped fresh cilantro
Instructions
1. Preheat oven to broil.

2. Use a pastry brush to coat the eggplant
with oil.
3. Put on a baking tray and directly under
broiler for 30 minutes. Turn
occasionally for even cooking and to
prevent burning.
4. Remove from heat and slice the
eggplant in half.
5. Use a spoon to remove the flesh and
throw away the skin.
6. Add cumin, garlic, onion, ginger and
vegetable oil to a skillet and cook until
the onion is golden yellow.
7. Add tomato, and the rest of the spices.
8. Cook for 5 minutes.
9. Add the eggplant flesh and cook for an
10. Garnish with cilantro and serve with
basmati rice or nan.
Oyster Sauce Eggplant
This variation of the dish uses oyster
sauce a popular seasoning in Asian
cooking. It is usually available at larger
supermarkets. If you can’t find it, you
might need to visit an ethnic food store
or an Asian supermarket to find it.
Ingredients
* 3 tablespoons canola oil

* 4 eggplants, cubed
* 1 cup water
* 1 tablespoon crushed red pepper
flakes
* 3 tablespoons garlic powder
* 5 teaspoons white sugar
* 1 teaspoon cornstarch
* 2 tablespoons light soy sauce
* 2 tablespoons oyster sauce
Instructions
1. Add oil and eggplant to a skillet and

cook on high heat for 4 minutes.
2. Add water, pepper, and garlic
powder.
3. Simmer on low heat for 5 minutes.
4. Combine oyster sauce, soy sauce,
cornstarch and sugar and mix thoroughly.
5. Add sauce to the eggplant and cook an
additional 10-15 minutes or until the
sauce has a thick consistency.
Parmesan Mayo
Eggplant
Mayonnaise is a guilty pleasure that I

have. It’s pretty unhealthy but it’s so
good. I’ve used low-fat mayonnaise in
this dish so that you can enjoy this dish
guilt-free!
Ingredients
* 1 medium eggplant, ½ inch slices

* 4 tablespoons low-fat mayonnaise
* ½ cup seasoned bread crumbs
* Parmesan cheese to taste
Instructions

2. Spray a baking sheet with cooking
spray.
3. Spread mayo on each slice of eggplant
and top with breadcrumbs and Parmesan
cheese.
4. Bake for 20 minutes on one side.
5. Turn over the eggplant slices and bake
for an additional 20 minutes.
Cheddar Eggplant
Great for kids! They will love the
cheesy cheddar taste of this dish. They
may even forget that they’re eating
vegetables.
Ingredients

* 1 medium eggplant, sliced thick
* 1 medium onion, sliced
* ½ cup shredded Cheddar
Instructions
1. Add oil and onion to a skillet at

medium heat and cook until lightly
browned.
2. Set the onion aside and use the
remaining oil in the skillet to cook the
eggplant slices on high heat.
3. Add salt and pepper to taste.
4. Remove eggplant slices, set on paper
towel to soak up the oil.
5. Immediately top each eggplant slice
with onion and Cheddar.
6. Serve when the cheese has melted
slightly.
Fried Eggplant
“Meatballs”
Serve these “meatballs” at your next
vegetarian party! You can even stick
toothpicks through them and serve them
with dipping sauce as small appetizers.
Ingredients

* 4 cups eggplant, diced into cubes
* ½ cup Parmesan cheese
* 1 cup fresh parsley, chopped.
* 2 eggs, beaten
* ¾ cup bread crumbs
* Cooking spray
Instructions

2. Spray a baking tray with cooking

spray.
3. Add olive oil and garlic to a skillet at

medium heat. Cook until garlic begins
turning brown.
4. Add eggplant pieces and water. Heat
on low and covered for 20 minutes.
Remove the eggplant and let cool.
5. Add bread crumbs, eggs, parsley and

cheese to cooked eggplant and stir until
evenly mixed.
6. Refrigerate for at least 15 minutes.
7. Shape mixture into small bite-sized

balls.
8. Place carefully on baking tray and

heat in oven for 30 minutes.
9. Serve alone as a snack or use with

Eggplant Pasta Sauce for an all eggplant
meal!
Grandma Lowe’s
Stuffed Eggplant
My grandmother would make these for
us when we were little and they were
absolutely delicious. I’ve modified it
slightly for modern tastes.
Ingredients
* 2 large eggplants
* 1 medium onion, chopped
* 4 tablespoons fresh parsley, chopped
* 1 ½ cups bread crumbs
* ½ cup grated Gruyere cheese
* ¼ cup grated Gruyere cheese
* 1 tablespoon lemon juice
* 1 teaspoon chopped fresh basil
* 1 teaspoon salt
* pepper to taste
* 3 large tomatoes
Instructions

2. Slice eggplants in half lengthwise and

remove the flesh with a spoon leaving a
thick shell. Dice the flesh and set the
shells aside.
3. Add the diced eggplant, onion, garlic
and parsley to 2 tablespoons of olive oil
in a skillet at medium heat until eggplant
is browned. Remove from heat.
4. Add bread crumbs, ½ cup of Gruyere

cheese, lemon juice, basil, and salt and
pepper to taste. Mix evenly.
5. Scoop spoonfuls on the mixture into

the eggplant shells you set aside earlier.
6. Slice tomatoes into ½ inch slices.

7. Cover the top of the shells with the
sliced tomato.
8. Add the ¼ cup of Gruyere over the

top and then drizzle with 4 tablespoons
of olive oil.
9. Put onto a baking tray and heat in oven

for 30 minutes.
Eggplant Casserole
This is a great casserole dish that can
serve as a meal time staple. Substitute
diced mushrooms for the ground beef for
a vegetarian option.
Ingredients
* 4 cups water
* 1 medium eggplant, cubed
* 1 ½ lb ground beef
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 3 medium tomatoes, chopped
* ½ cup milk
* 1 egg, beaten
* ½ cup dry bread crumbs
* 2 tablespoons butter, melted
Instructions

2. Boil water. Add eggplant and cook
for 7 minutes and then drain.
3. Add ground beef, green pepper and
onions to a skillet and cook on medium
until beef is lightly browned. No oil is
needed since the beef will release oil on
cooking.
4. Add tomatoes and salt and pepper to
taste, cook for an additional 5 minutes.
Remove from stove.
5. Add milk, egg and boiled eggplant
and mix thoroughly.
6. Transfer the mixture to a 2 inch deep
baking dish.
7. Mix bread crumbs with butter and
sprinkle this mixture over the top of the
baking dish.
8. Heat in the oven for 30 minutes.
Asian Eggplant Sauce
This savory sauce can be made ahead of
time and stored in the refrigerator in an
airtight container and used with toast in
the mornings or even as a dip if desired.
Ingredients
* 1 large eggplant
* 1 tablespoon minced fresh ginger root
* ½ cup chopped green onions
* ¼ teaspoon red pepper flakes
* 3 tablespoons soy sauce
* 3 tablespoons brown sugar
* 1 teaspoon rice vinegar
* 1 tablespoon hot water
* 2 tablespoons peanut oil
* ½ teaspoon sesame oil
Instructions

2. Use a fork to pierce the skin of the
eggplants a few times.
3. Place eggplants on a baking tray and
heat in oven until tender, about 15
minutes. Flip over once during cooking.
4. Cut eggplant into cubes and add to
food processor, blend until smooth.
5. In a separate bowl, add garlic, pepper
flakes, green onions, and ginger and stir.
6. In another dish, add soy sauce, brown
sugar, vinegar and hot water.
7. Heat peanut oil in a skillet until hot.
Add garlic mixture first, followed by the
soy sauce mixture, reduce heat to
simmer.
8. Add the processed eggplant and heat
for another 5 minutes.
9. Remove from heat and stir in sesame
oil.
10. Wait for sauce to cool and then
serve, or store in the refrigerator and
serve later.
11. You should be able to store it in the
refrigerator safely for a week or so.
Olive and Eggplant
Spread
This is a Mediterranean inspired spread
that can be used on sliced baguettes, on
pita chips or in pasta.
Ingredients
* 1 lb eggplant, cubed
* 1 small onion, minced
* 1 celery stalk, minced
* 1 garlic clove, minced
* 6 plum tomatoes, chopped
* ½ cup pitted green olives, chopped
* ¼ cup toasted pine nuts
* 3 tablespoon capers
* 1 teaspoon red pepper flakes
* 1/4 cup red wine vinegar
* 3 tablespoon sugar
* 1 tablespoon tomato paste
* 1/4 cup chopped basil
* salt to taste
Instructions
1. Add about 2 tablespoons of salt to the

eggplant pieces, toss and let sit for half
an hour. Rinse and drain.
2. Add 2 tablespoons of olive oil to a
skillet on high and stir in celery, onion
and salt to taste. Cook until onion is
lightly browned, add garlic, cook for an
additional minute.
3. Remove from skillet into bowl.
4. Add another 2 tablespoons of oil to
the skillet and heat on high until oil
begins to smoke.
5. Add eggplant and cook for 5-6
minutes, stirring occasionally.
6. Add the celery and onion mix and
tomatoes, olives, nuts, capers, pepper
flakes, vinegar, sugar and tomato paste.
7. Mix evenly while cooking for another
7 minutes.
8. Remove from stove and let sit for 15
minutes.
9. Add basil, and salt and pepper to
taste.
10. Serve with pita chips, or on a
baguette.
Thai Green Curry
Thai curry can be made with a variety of
ingredients. This one below uses
eggplant as the main ingredient and is a
real treat.
Ingredients
* 2 long eggplants, cubed

* 1 red bell pepper, sliced lengthwise
* 1 can of bamboo shoots, sliced and
drained
* 2 ½ tablespoons green curry paste
* 1 can of coconut milk
* 3 kaffir lime leaves
* 1 lemongrass stalk, diced
* 1 tablespoon brown sugar
* ¼ cup fresh basil
* Thai peppers to taste
* vegetable oil as needed
Instructions
1. Add around 1 tablespoon of vegetable

oil into a skillet on high heat.
2. When oil is hot, add eggplant pieces
and cook for 4 minutes on high.
3. Remove eggplant, add another
tablespoon of oil and turn heat down to
medium.
4. Add in curry paste, heat for 30
seconds and follow with half the can of
coconut milk. Simmer on low heat for 3
minutes.
5. Mix in lemon grass, kaffir lime
leaves, sugar and the rest of the coconut
milk.
6. Turn heat back to medium and bring
mixture to boil.
7. Add in bamboo shoots, eggplant, and
bell pepper.
8. Heat for an additional 4-5 minutes,
then add in basil leaves and Thai chili
peppers to taste.
9. Serve with rice for an authentic Thai
experience!
Eggplant Dip
Easy dip recipe with classic flavors. Try

it when you have guests over to
entertain.
Ingredients
* 4 medium eggplant, sliced in halves

lengthwise
* olive oil as need
* 2 shallots minced
* 4 cloves garlic minced
* 1 pound tomatoes peeled and chopped
Instructions

2. Lightly coat the eggplant pieces with
olive oil and place on a baking tray in
oven for 30 minutes.
3. Add a small amount of olive oil to a
skillet and cook garlic and shallots at
medium heat until lightly browned.
4. Scoop out the eggplant flesh and place
in food processor, blend until even
consistency.
5. Add all ingredients to a bowl and
mix, add salt and pepper to taste.
6. Serve with chips or veggie crudite for
a healthy snack.
Classic Ratatouille
A classic ratatouille with fresh herbs.

Serve alone or with toast or mashed
potatoes.
Ingredients
* 2 bell peppers
* 1 large onion, diced
* 4 small zucchini, sliced
* 4 large red tomatoes, diced
* 2 small eggplants, cubed
* 2 tablespoons fresh parsley, chopped
* 1 tablespoon fresh oregano, minced
* 1 teaspoon fresh thyme , minced
* 10 leaves fresh basil, chopped
Instructions
1. In a large saucepan add olive oil and
heat on medium. Add garlic, onions,
peppers and heat until the onions are
lightly browned.
2. Add in zucchini, eggplant pieces, and
tomatoes. Cook for 5 minutes, stirring
frequently.
3. Add in herbs and salt and pepper to
taste.
4. Set heat to low and cook for another
10 minutes.
5. Remove from stove and let cool for
10 minutes before serving.
Citrus Eggplant
Delicious Japanese inspired flavors in

this dish. Some of the ingredients may be
harder to find, but it’s nothing a trip to
the Asian food store can’t solve.
Ingredients
* 3 tablespoons miso
* 1 tablespoon honey
* 2 tablespoon sake
* 1/4 cup orange juice
* 1/4 cup lime juice
* 1 tablespoon fresh ginger, minced
* 4 Japanese eggplants, sliced
lengthwise
Instructions
1. Add miso, honey, sake, water, orange

juice, lime juice and ginger to a small
saucepan and simmer on low heat.
2. Let cool and set aside.
3. Preheat an outdoor grill.
4. Sprinkle salt and pepper on eggplant
to taste and brush lightly with the sauce.
5. Grill for 4 minutes on each side,
occasionally brushing on more sauce.
Spicy Chinese
Eggplant
The chili garlic sauce in this dish really
makes it quite unique and different from
the previous Asian stir fry inspired
eggplant dishes. This variation is
definitely worth a try.
Ingredients

* 4 long eggplants, cubed
* 2 onions, sliced
* 2 tablespoons water
* 1 ½ tablespoons oyster sauce
* 1 tablespoon chili garlic sauce
* 1 teaspoon sugar
* pepper to taste
* ½ teaspoon sesame oil
Instructions
1. Add 2 tablespoons of oil to a skillet

on medium-high heat. Cook eggplant
pieces for 5 minutes. Remove eggplant
pieces from heat.
2. Add 2 additional tablespoons of oil to

the skillet and add onions and garlic for
1 minute.
3. Add in water, oyster sauce, soy sauce,
chili garlic sauce, sugar and pepper to
taste. Stir slightly and mix in eggplant
pieces.
4. Lower heat to low and let simmer for

5 minutes.
5. Add the sesame oil and stir.
6. Serve with rice.

Extra Cheesy
Eggplant Parmesan
This spin on eggplant parmesan uses
extra cheese and no breading, making it
a good option for people on low-carb
diets.
Ingredients
* 2 large eggplants, sliced

* 1 (26 oz) pasta sauce
* 2 cups mozzarella cheese, shredded
* 2 cups of low-fat ricotta cheese
* 1 cup Parmesan cheese
* 1 lb ground beef
* 2 eggs
* dried oregano to taste
* salt and pepper
Instructions

2. Lightly spray a baking tray with
cooking spray.
3. Beat eggs until smooth.
4. In a different bowl, mix Parmesan
cheese, dried oregano to taste and salt
and pepper to taste.
5. Dip eggplant slices first into the egg,
then into the Parmesan mixture.
6. Place on baking tray and cook for 10
minutes, flip over eggplant slices and
cook an additional 10 minutes.
7. While waiting for the eggplant, in a
large skillet heat the ground beef until
lightly browned.
8. Set oven at 350 degrees Fahrenheit or
177 degrees Celsius.
9. Set the eggplant slices into a bowl and
spoon a thin layer of pasta sauce on the
bottom of the baking tray.
10. Place half of the eggplant slices on
top of the sauce. Spread another layer of
sauce on top and then the ricotta on top
of that.
11. Cover with ground beef and then
another layer of eggplant slices.
12. Add a final layer of pasta sauce and
sprinkle mozzarella on top.
14. Remove from heat and serve.
Eggplant Gyro
Great dish to prepare for lunch. You can
also prepare the vegetable mixture and
sauce ahead of time, store it, and
prepare the pitas when ready to serve.
Ingredients
* 1 large eggplant, diced

* 2 cups tomatoes, diced
* 1 cup cucumber, diced
* 1/3 cup scallion, diced finely
* 1/3 cup kalamata olives, diced
* 2 tablespoons red wine vinegar
* 2 tablespoons parsley, chopped
* 1 tablespoon oregano, chopped
* 1 tablespoon extra virgin olive oil
* 1 teaspoon extra virgin olive oil
* ½ cup unsweetened low-fat yogurt
* ½ cup feta cheese
* 1 tablespoon lemon juice
* 4 pitas
Instructions
1. Set broiler on high

2. Add the yogurt, feta, lemon juice, 1
teaspoon olive oil and salt and pepper to
a bowl and mix.
3. In another bowl, add tomatoes,
cucumbers, scallions, olives, vinegar,
parsley, oregano, oil, salt and pepper
and mix.
4. Add 2 tablespoons of extra virgin
olive oil to a skillet and heat eggplant
pieces on high heat for 3 minutes.
5. Add the cooked eggplant to the
vegetable mixture.
6. Lightly brush pitas with 1 tablespoon
of olive oil and put in broiler to toast
lightly, 1-2 minutes, then remove from
heat.
7. Place each pita on a separate piece of
foil, add ¼ cup of sauce into the open
pita and 1 cup of the vegetable mixture
into the pita.
8. Wrap foil around pita tightly and
serve immediately.
Crunchy Salt and
Pepper Eggplant
The batter for this dish has a great

crunch, and is delicious with the simple
salt and pepper mixture dusted on top.
Ingredients
* 2 long eggplants
* 75 g all-purpose flour
* 100 g rice flour
* 2 teaspoons baking powder
* 1 cup club soda
* 3 tablespoons pepper
* 3 tablespoons salt
* 2 cups vegetable oil
Instructions
1. Slice eggplant into bite sized pieces.

2. Mix the all-purpose flour, rice flour
and baking powder.
3. Add club soda slowly and mix.
4. Mix pepper and salt in a separate
bowl.
5. Heat oil in a fryer, or deep skillet.
6. Coat each eggplant piece in batter,
then fry in skillet until lightly golden.
7. Drain excess oil by placing eggplant
pieces on paper towels for 10 minutes.
8. Sprinkle salt and pepper mixture on
top.
Eggplant Italiano
Italian inspired flavors in this dish. Light

and tasty without too many heavy carbs
to slow you down.
Ingredients
* 1 large eggplant , sliced

* 2 small ripe tomatoes, diced
* 3 garlic cloves , crushed
* 1 tablespoon parsley , chopped
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 4 teaspoons extra virgin olive oil
* 2 teaspoons Parmesan cheese
Instructions

2. Salt eggplant slices and let sit for half
an hour. Then rinse off the salt and drain.
3. Spray a baking tray with cooking
spray.
4. Place a layer of eggplant on the
baking tray, add diced tomatoes on top,
garlic, parsley and salt and pepper.
5. Lightly drizzle olive oil on top.
6. Heat in oven for 30 minutes.
7. Remove from heat and garnish with
parsley, and sprinkle parmesan cheese
on top.
Rice Smothered
Eggplant
This is a great dish to prepare if you’re

entertaining guests. The rice, peppers
and tomatoes work together for a
colorful presentation. Not to mention it
tastes great as well!
Ingredients
* 2 small eggplants (1lb each)

* 1 sm. onion (chopped)
* 1 medium green pepper (chopped)
* 1 (16 oz) can of whole tomatoes
* 2 cups pork (finely diced)
* 1 1/2 cups cooked long grain rice
* 1 clove garlic, crushed
* 1 teaspoon salt
* 1/2 teaspoon dried basil leaves
* 1/4 teaspoon lemon pepper
* 4 tablespoon grated Parmesan cheese
Instructions

2. Cut eggplant into ¼ inch slices.
3. In a skillet, add oil and cook the
pepper and onion over medium heat for
5 minutes.
4. Add pork, tomatoes with juice, rice,
lemon pepper, garlic, basil, salt to the
skillet. Stir occasionally and simmer for
10 minutes.
5. Place eggplant slices into a baking
pan and scoop the rice mixture onto each
slice. Add a little Parmesan cheese on
the top.
6. Bake for 30-40 minutes until tender.
The Best Eggplant
Parmesan Ever
Don’t let the simplicity of this dish fool
you. The rustic flavors of this dish will
impress even your mother in law. Use
fresh homemade pasta sauce for even
more “wow”-factor.
Ingredients
1 eggplant, cut into 3/4 inch slices

1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
Instructions

2. Lightly sprinkle some salt on the

eggplant slices. Let it sit for 30 minutes.
3. Mix the ricotta and mozzarella

together, with only ¼ cup of the
Parmesan.
4. Mix in the egg and basil.
5. Now take the eggplant and rinse off

the salt with cold tap water.
6. Add 4 tablespoons of olive oil to a

skillet on medium heat.
7. Add the eggplant pieces. Brown one

side and then flip over. Repeat until all
your eggplant slices are browned. Add
oil as needed.
8. In a baking pan add 1½ cups of pasta

sauce. Place one layer of eggplant on top
of the sauce. Cover with ½ of the
mixture of cheese. Add another layer of
eggplant and cover with more cheese.
9. Add the rest of the pasta sauce and

add ¼ cup of Parmesan cheese on top.
10. Bake for 30-45 minutes.
11. Remove and let cool for 15 minutes

before serving.
Eggplant Stew
Great for the colder months. Substitute
vegetable broth and seitan for a
vegetarian option. Add additional broth
if you want a soupier version.
Ingredients
* 1 tablespoon vegetable oil

* 1 medium onion (chopped)
* 1 pound ground beef
* 1 clove garlic (crushed)
* 1 pound eggplant (diced)
* 3/4 cup carrots (sliced)
* 3/4 cup sliced celery
* 2 (14.5 ounce) cans Italian diced
tomatoes, drained
* 2 (14 ounce) cans beef broth
* 1 teaspoon of sugar
* 1/2 teaspoon of ground nutmeg
(optional)
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 cup dry macaroni (optional)
* 2 teaspoons chopped fresh parsley
(optional)
* 1/2 cup grated parmesan cheese
(optional)
Instructions
1. Add the oil to a skillet and cook the

beef, onions, and garlic on medium heat.
2. Drain skillet and add the tomatoes,
celery, carrots, and eggplant.
3. Add the beef broth, sugar, salt and

pepper, (and nutmeg if you have it).
4. Stir until it begins to lightly boil.
5. If you have macaroni, add it and cook

for another 12 minutes.
6. Add the parsley and garnish with

parmesan.
Eggplant and Beef Pie
This is a hearty pie that packs a lot of
flavor. If you want to modify this dish to
a vegetarian or vegan version you can
take out the ground beef and mozzarella
and substitute with diced seitan instead.
Ingredients
* 2 cups eggplant (cubed)

* 1/4 cup butter (salted or unsalted)
* 3/4 pound lean ground beef
* 1/2 cup chopped onion
* 1 celery (chopped)
* 1 clove of garlic (minced)
* 8 ounce can of tomato sauce
* 1 tablespoon fresh parsley (minced)
* 1 tablespoon dried oregano
* 1 teaspoon salt
* 9 inch unbaked pastry shell
* 1/2 cup mozzarella cheese (shredded)
Instructions

2. Add butter to a skillet and sauté the

eggplant cubes for around 5 minutes.
Remove the eggplant and place in a
bowl.
3. In the same skillet, add the beef,

onions, celery and garlic. Cook on
medium heat until meat is browned.
Drain excess water if desired.
4. Add cooked eggplant, tomato sauce,

oregano, salt & pepper, oregano and
bring the mixture to a light boil.
5. Add the mixture to the pastry shell,

making sure you cut holes in the top of
the shell to let steam to escape. Put the
pie in the oven for 20-25 minutes.
6. Remove the pie and sprinkle the top
with mozzarella. Bake for another 7
minutes until the cheese is melted.
7. Remove and let the pie cool for 15

minutes before serving.
Eggplant Recipes
Part III
More Complex
Eggplant Au Gratin
This dish does require the use of a
bouillon bowls (ramekins) so make sure
you have that available beforehand.
Ingredients
* 1 medium eggplant, sliced

* ¾ cup tomato sauce
* ¾ cup shredded mozzarella cheese
* 2 tablespoons shredded Parmesan
cheese
Instructions
2. Use a pastry brush to lightly cover
each eggplant slice with oil.
3. Put pieces on a baking tray and heat in
over for 8 minutes. Flip pieces over and
heat for another 8 minutes.
4. Remove from heat and let cool.
5. Lightly spray 2 bouillon bowls with
cooking spray and add one eggplant
slice to the bottom of each.
6. In each bowl, add 2 tablespoons of
tomato sauce, followed by 2 tablespoons
of mozzarella.
7. Add another 2 tablespoons of tomato
sauce, and top again with 2 tablespoons
of mozzarella.
8. Lightly dust the top with Parmesan.
9. Lower oven heat to 350 degrees
10. Place the bowls directly in the oven
and bake for 25 minutes.
11. Serve while hot.
Meaty Sausage
Eggplant
If you have family members that can’t be
satisfied without meat, this dish is
guaranteed to satisfy with a healthy
portion of Italian sausage.
Ingredients
* 1 large eggplant, halved lengthwise

* ½ pound Italian sausage
* ¼ teaspoon garlic powder
* ¼ teaspoon Italian seasoning
* 2 tablespoons bread crumbs
* 2 cups tomato sauce.
* 1 cup mozzarella cheese, shredded
* 1 egg, beaten
Instructions

2. Use a pastry brush to lightly cover

each eggplant piece with olive oil and
place face up on a baking tray.
3. Heat in oven for 30 minutes, remove

and let cool.
4. Heat the Italian sausage in a skillet on
high heat until lightly browned, discard
the extra grease.
5. Place the sausage in a bowl and add

garlic powder, Italian seasoning mix,
and pepper.
6. Add bread crumbs, ½ cup of tomato

sauce, ½ cup of mozzarella and egg. Mix
evenly.
7. Use a metal spoon to scrape out the

pulp of the eggplant halves leaving a
thick shell.
8. Dice the pulp and mix with the
sausage mixture.
9. Spoon the sausage mixture into each

eggplant shell and add the rest of the
mozzarella on top.
10. Return to oven for 30 minutes.
11. Heat the remaining tomato sauce on

medium in a small saucepan.
12. Remove eggplant from heat and

serve with tomato sauce.
Mushroom Stuffed
Eggplant
Great dish for mushroom lovers. I have
left the variety of mushroom deliberately
vague. Your favorite type of mushroom
will do. I have made this dish
successfully with Portabella, shitake and
button mushrooms.
Ingredients
* 1 large eggplant, halved lengthwise

* 6 tablespoons unsalted butter
* ½ lb mushrooms, sliced
* ½ cup onion, diced
* 1 cup bread crumbs
* 2 cups shredded Cheddar cheese
Instructions

2. Scoop out the eggplant pulp, leaving a
thick shell.
3. Dice the pulp.
4. Add butter, eggplant, mushrooms and
onion to a skillet and heat on medium
high for 10 minutes.
5. Remove from heat and add bread
crumbs and 1 cup of cheese. Mix
thoroughly.
6. Scoop mixture into eggplant shells
and top with Cheddar.
7. Heat in the oven for 20 minutes.
Lamb Stuffed
Eggplant
This stuffed eggplant variation uses
ground lamb and feta cheese for some
delicious Mediterranean flavors.
Ingredients
* 2 large eggplants, halved lengthwise

* ¼ cup olive oil
* 1 lb ground lamb
* ½ green bell pepper, chopped
* 1 teaspoon ground cinnamon
* 1 teaspoon ground black pepper
* 1¼ cups tomato sauce
* 8 oz feta cheese
* 2 eggs, beaten
* ½ cup bread crumbs
* ½ cup mozzarella cheese, shredded
Instructions

2. Lightly brush the eggplant pieces with
olive oil using a pastry brush.
3. Place on baking tray and heat in oven
for 30 minutes.
4. Remove and spoon out the pulp
leaving a thick shell.
5. Dice the pulp.
6. Add the remaining oil to a skillet and
cook ground lamb, onion, bell pepper,
garlic, and spices on high heat for 7
minutes.
7. Add the lamb mixture to the eggplant
pulp. Add tomato sauce, cheese, eggs
and bread crumbs and mix evenly.
8. Spoon the mixture into the eggplant
shells and bake for another 10 minutes.
9. Sprinkle mozzarella on top, lower
oven heat to 375 degrees Fahrenheit or
190 degrees Celsius and continue
heating for another 25 minutes.
Layered Eggplant
Casserole
This dish is deliciously seasoned and

easily modified if you want to adjust the
seasonings or add additional vegetables.
Ingredients
* 1 ½ lb lean ground beef

* 2 onions, chopped
* 1 (6 ounce) can tomato paste
* 2 ¼ cups water
* 1 (14.5 oz) can peeled and diced
tomatoes
* 1/3 cup dried parsley
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 eggplant, sliced
* 1 onion, sliced
* ½ cup dry bread crumbs
* 1 cup grated Parmesan cheese
Instructions

2. Add beef, onion, and garlic to skillet
at medium heat and cook for 10 minutes.
Drain extra grease.
3. Add water, tomato paste, tomatoes,
parsley, oregano, and basil. Mix
thoroughly and remove from heat.
4. Spray cooking spray on a glass baking
tray. Place a layer of eggplant on the
bottom of the tray and add one layer of
meat mixture.
5. Add a layer of onions, cover with ½
of the breadcrumbs and Parmesan.
6. Add another layer of eggplant on top,
add more meat mixture, onions, and
bread crumbs and cheese.
7. Wrap the dish in aluminum foil and
place in oven for 1 hour.
8. Remove the foil and bake another 20
minutes.
9. Remove from heat and serve hot.
Eggplant Parmigiana
Caponata
I could not resist adding this additional
Eggplant Parmagiana recipe in here. The
anchovies really give this dish an extra
unique flavor.
Ingredients
* 1 cup olive oil

* 1 eggplant, sliced
* 2 red bell peppers, chopped
* 8 slices mozzarella cheese
* 1 (16 ounce) can stewed tomatoes
* 1 tablespoon chopped fresh basil
* 1 tablespoon chopped fresh oregano
* ¼ cup balsamic vinegar
* ¼ cup red wine vinegar
* ½ cup brown sugar
* 8 tablespoons tomato paste
* 8 anchovy fillets, chopped
* 3 tablespoons capers, chopped
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 cup grated Parmesan cheese
Instructions

2. Add half of the olive oil to a skillet

and add eggplant slices. Heat on medium
heat for 7 minutes.
3. Remove the eggplant and layer on the

bottom of a glass baking dish.
4. Add red peppers to the skillet and

cook for 10 minutes. Remove and layer
on top of the eggplant in the baking dish.
Sprinkle mozzarella on top.
5. Add the rest of the olive oil to the

skillet with onions and garlic. Heat for 7
minutes until the onions are browned.
6. Add the stewed tomatoes with juice,

basil, oregano and heat for 5 minutes.
7. Then add both vinegars, brown sugar,

and the tomato paste.
8. Reduce heat to low and simmer for 15

minutes.
9. Toss in the anchovy and capers.
10. Add salt and pepper to taste.
11. Use this mixture to cover the layers

in the baking dish.
12. Top with Parmesan cheese.
13. Heat in oven for 25 minutes.
14. Remove from heat and let cool for

10 minutes before serving.
Grilled Eggplant and
Bow-ties
This dish requires a significant amount

of preparation time, but it is certainly
worth the wait. If you want to cut down
the preparation time, you can dice the
eggplant pieces without grilling them.
Although this step does add a nice
smoky flavor to the eggplant.
Ingredients
* 1 eggplant, thickly sliced

* 16 oz Bow-tie pasta
* 1 red bell pepper, chopped
* 2 medium carrots, diced
* 2 small onions, chopped
* 6 cloves garlic, chopped
* 1 (14.5 oz) can diced tomatoes
* ¾ teaspoon dried oregano
* ¼ teaspoon dried basil
* 1 teaspoon dried marjoram
* 1/8 teaspoon dried mint
* 1 pinch dried dill
* ½ teaspoon celery salt
* 1/8 teaspoon crushed red pepper
flakes
* 1 pinch ground cinnamon
* ¼ cup grated Parmesan cheese
* 8 ounces feta cheese, crumbled
Instructions
1. Spray cooking spray on a grill.

Preheat on medium high.
2. Lightly brush eggplant pieces with
olive oil using a pastry brush.
3. Season to taste with salt and pepper.
4. Grill 4 minutes on each side.
5. Dice eggplant pieces.
7. Boil pasta for 10 minutes until tender
and drain.
8. In a skillet add 1 tablespoon of olive
oil and heat bell peppers, carrots, onion,
and garlic on medium heat until the
onions are lightly browned.
9. Add in eggplant, tomatoes (with juice)
and all seasonings.
10. Add Parmesan cheese, mix and
remove from heat.
11. Pour this mixture in with the pasta
and stir until mixed evenly.
12. Place into a glass baking dish and
top with feta cheese.
13. Wrap with foil and bake for 15
minutes.
14. Uncover and heat for an additional
10 minutes.
Eggplant Chick-Pea
Curry
The type of curry paste you use in this

dish will have a pretty significant effect
on the flavor. I will leave it up to you to
experiment and find which brand and
level of heat you and your family enjoy.
Ingredients

* 1 ½ cups basmati rice
* 4 cups chicken stock
* 1 bay leaf
* 1 teaspoon ground turmeric
* 2 teaspoons ground coriander
* 2 teaspoons ground cumin
* 1 tablespoon butter
* 1 medium onion, thinly sliced
* 3 cloves garlic, chopped
* 1 medium eggplant, chopped
* 1 red bell pepper, chopped
* 1 (14 oz) can fire roasted diced
tomatoes, drained
* 1 (14 oz) can chick-peas, drained
* 2 tablespoons curry paste
* 2 scallions, chopped
* 1/4 cup chopped roasted cashews
Instructions
1. Add 1 tablespoon of olive oil to a pot
and heat rice for 2 minutes.
2. Stir in 3 cups of chicken stock, bay
leaves, turmeric, coriander and cumin.
3. Cover and bring to boil. Set heat to
low and simmer for 20 minutes.
4. Remove the bay leave with a fork,
add butter, stir and then set aside.
5. In a skillet add 2 tablespoons of olive
oil, onion, garlic, bell pepper, and
eggplant.
6. Heat covered for 8 minutes.
7. Add tomatoes, chick peas, salt and
pepper to taste, curry paste and the rest
of the chick stock.
8. Heat for an additional 8 minutes.
9. Top the rice with vegetables and
sprinkle scallions on top.
10. Add cashews on the side of the plate
as a garnish.
Greek Yogurt
Eggplant Salad
Great vegetarian dish for the entire

family. The yogurt softens the effect of
the heat from the pepper a little, so add
more yogurt and de-vein the chili pepper
if you want a less spicy version.
Ingredients
* 2 large eggplants
* 3 tablespoons peanut oil
* 1 medium onion, diced
* 1 small Serrano pepper, minced
* ¼ cup cilantro, minced
* ¼ teaspoon ground turmeric
* ¼ teaspoon ground cumin
* 2 cups Greek yogurt, beaten
Instructions

2. Spray cooking spray on a baking
sheet.
3. Cut diagonal slits into the eggplants
and lightly cover with peanut oil.
4. Place eggplant on baking sheet and
heat in oven for 15 minutes, turn
eggplants over and cook an additional
15 minutes.
6. Remove the skin and cube the flesh of
the eggplant.
7. Add 1 tablespoon of peanut oil to a
skillet and heat on medium-high.
8. When oil is hot, put in onion and heat
until brown. Add garlic, cilantro,
Serrano pepper, and eggplant. Heat for 2
minutes.
9. Add cumin, salt to taste, turmeric and
cumin. Cook for an additional 5 minutes.
10. Remove from heat and stir in yogurt.
Garnish with cilantro and serve.
Turkey Burgers with
Eggplant
These turkey and eggplant burgers are a

great treat for grilling season. If you
don’t have soy sauce available you can
easily substitute in additional salt
instead.
Ingredients
* 1 large eggplant, sliced
* 2 tablespoons parsley, chopped
* 4 teaspoons olive oil
* 1 teaspoon lemon juice
* 1 garlic clove, minced
* ¾ teaspoon kosher salt
* ½ teaspoon black pepper
* 1 lb ground turkey
* 1 teaspoon soy sauce
* 4 large hamburger buns, lightly toasted
* 4 large lettuce leaves
* 1 large beefsteak tomato, sliced
Instructions
2. Spray cooking spray onto a baking
tray.
3. Add eggplant and bake for 10 minutes,
flip eggplant pieces, and bake for an
4. Add eggplant to a food processor and
blend until smooth.
5. Set aside ¼ cup of pulp.
6. Mix the remaining pulp with 1
tablespoon of parsley, 2 tablespoons of
oil, lemon juice, garlic, ½ teaspoon salt
and ¼ teaspoon pepper. Set aside.
7. Mix raw ground turkey with the ¼ cup
of eggplant puree you set aside earlier, 1
tablespoon of parsley and soy sauce.
8. Shape mixture into 4 patties.
9. Preheat grill on medium-high
10. Spray cooking spray on grill and
grill patties for 4 minutes on each side.
Sprinkle salt and pepper on top to
season.
11. Place the patties on the burger buns
and top with 1 tablespoon of eggplant
mixture, lettuce, and tomato slices.
Eggplant Seafood
Delight
Seafood and eggplant mix great, and this

dish proves it. You can use frozen
seafood mix for this dish if fresh shrimp
are not available. This recipe is a little
involved, but it is great for special
occasions and when you want to impress
guests.
Ingredients
* 3 medium eggplants, halved lengthwise

* Cooking spray
* ½ cup ham, chopped
* ½ cup onion, chopped
* ¼ cup chopped red bell pepper
* 3 garlic cloves, minced
* ½ cup light beer
* ½ lb medium shrimp, chopped
* 2 ½ ounces bread crumbs
* 6 tablespoons Parmesan cheese
* ¼ cup green onions, chopped
* 1 tablespoon basil, chopped
* 1 ½ teaspoons tarragon, chopped
* 1 teaspoon lemon zest
* ¼ teaspoon salt
* 1/8 teaspoon black pepper
Instructions
2. Coat baking tray with a thin layer of
cooking spray.
3. Place eggplants face down on the tray
and bake for 10 minutes.
5. Scoop out the pulp leaving a thick
shell.
6. Dice the pulp finely and set aside.
7. Lower oven setting to 350 degrees
8. On a skillet, add olive oil, ham, ½ cup
of onion, bell pepper, and garlic. Heat
for 5 minutes on medium-high heat.
9. Add eggplant pulp and beer, cook for
an additional 10 minutes.
10. Add in shrimp and cook for 2 more
minutes.
11. Remove from heat and set aside.
12. Add in breadcrumbs, 3 tablespoons
of cheese, green onions, basil, tarragon,
lemon zest, salt, pepper, and mix evenly.
13. Spoon the mixture into each eggplant
shell, top with the rest of the cheese.
14. Bake in oven for 15 minutes.
Eggplant Pad Thai
Great dish for the grill and refreshing

summer time flavors. You can add
Sriracha sauce for a spicy version of this
dish.
Ingredients
* 1/3 cup apricot preserves

* ¼ cup ketchup
* 2 limes
* 1 eggplant, chopped
* 1 lb large shrimp, peeled
* 1 (8 oz pack) rice noodles
* 2 cups shredded carrots
* ½ cup sliced green onions
* ¼ cup mint leaves, chopped
* Wooden skewers
Instructions
1. Immerse skewers in water for 1 hour.

2. Mix apricot preserves, ketchup and
soy sauce.
3. Cut one lime into quarters and
squeeze juice into mixture.
4. Spoon out 1/3 cup of the sauce into a
larger bowl and save.
5. Preheat grill to medium-high heat and
spray with cooking spray.
6. Skewer the shrimp and eggplant
separately with different skewers for
each.
7. Brush sauce on the skewers.
8. Grill eggplant skewers for 3 minutes
on each side.
9. Grill shrimp skewers for 2 minutes on
each side.
10. Add eggplant and shrimp to the large
bowl containing the remaining sauce and
mix.
11. Prepare the rice noodles by boiling
or according to the specified instructions
on the package.
12. Add the noodles to the eggplant and
shrimp and mix.
13. Mix in green onions, carrots, and
herbs.
14. Plate noodles.
15. Slice the other lime into wedges,
garnish plate and serve.
Eggplant Focaccia
Great idea for a weekend lunch when

you have some extra time on your hands.
I’ve used Focaccia in this recipe, but if
you don’t have that available you can
even use pita bread or wheat toast.
Ingredients
* 1 small eggplant, sliced thickly

* 1 small bell pepper
* 1 cup red onion, diced
* 1 banana pepper
* 1 (3.8 oz) can black olives, drained
* 1 clove garlic
* 2 roma tomatoes
* 5 basil leaves
* 5 mint leaves
* curry powder to taste
* lemon juice to taste
* balsamic vinegar to taste
* 2 pieces of Focaccia bread
Instructions

2. Add salt to eggplant and wait for 30
minutes.
3. Rinse eggplant and drain
4. Lightly brush eggplant with olive oil,
season with salt and pepper.
5. Add eggplant to an oven tray and bake
for 10 minutes, flip eggplant pieces, and
bake an additional 10 minutes.
6. Add the peppers, onions olives,
garlic, tomatoes, basil, and mint to a
food processor and process until finely
minced.
7. Take this mixture and add curry
powder, lemon juice, vinegar, salt and
pepper as desired.
8. Stir and add to another baking tray
with the remaining olive oil.
9. Remove the eggplant tray from the
oven.
10. Turn the oven setting to 375 degrees
11. Place the vegetable mixture tray into
the oven and cook for 7 minutes.
Remove from heat.
12. Dice eggplants and add to vegetable
mixture and stir.
13. Slice each piece of Focaccia bread.
14. Spoon the mixture onto the bread and
serve.
Eggplant and
Sundried Tomato
Pesto
Another way to incorporate eggplant into

your pasta dishes using sundried tomato
pesto. You can usually find dried tomato
pesto at the supermarket, although if you
want to go the extra mile, look online for
a recipe for homemade sundried tomato
pesto.
Ingredients
* 1 medium onion
* 1 medium eggplant
* 1/3 sundried tomato pesto
* ¼ teaspoon freshly ground black
pepper
* 2 tablespoons feta cheese
* fresh parsley for garnish
Instructions
1. Slice onion into wedges and brush
lightly with olive oil.
2. Place onions in baking tray in oven at
425 degrees Fahrenheit for 10 minutes
3. Cut eggplant into halves lengthwise
and brush lightly with olive oil. Add to
baking tray face down and heat for 15
minutes.
4. Cut the eggplant into slices.
5. Add eggplant and onion to 1/3 cup of
tomato pesto and toss.
6. Serve over your favorite pasta. Top
with feta cheese and garnish with
parsley.

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57 Easy & Delicious

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Letter from the Author

Thank you for picking up this book. I

These are the best hand chosen recipes

I know that in this day and age,

Finally, if you enjoyed this book and

First, some basics about the eggplant for

Eggplant is a fruit of the Solanum

The plant has a long history in cooking,

The eggplant has gained greater

Health Benefits of Eggplant

Eggplant is a great source of fiber,

If you have been to a reasonably well

So how are you to choose from the

Selecting Good Eggplants

As with selecting any produce, selecting

The fruit should feel solid and weighty

The best way to store eggplants if you do

Never freeze your eggplants! The ice

Eggplant cooking tips

Eggplant, when cooked, has a tendency

One way is to simply coat the eggplant

Another popular way is to salt the raw

Some recipes may ask you to bake

Next time you have guests over for a

* 1 tablespoon olive oil

1. Preheat oven to 375 degrees

2. Drizzle enough olive oil on a baking

3. Slice the eggplant into quarter inch

5. Dredge the eggplant slices into the

6. Place the slices on the baking sheet in

7. Bake for 15 minutes.

8. Set oven to broil and broil for another

9. Remove from heat and serve.

* 2 tablespoons canola oil

2. Dredge eggplant slices in egg and then

3. Add eggplant to skillet and fry for 2-3

4. Flip a few times to ensure both sides

5. Remove eggplant from heat and drain

1. Preheat oven to 400 degrees

2. Use a fork to poke a few holes in the

3. With a pastry brush, cover each

4. Bake for 30 minutes.

5. Remove from heat, cool and peel the

6. Dice the cooked eggplant and set

7. Add the eggplant to a food processor

9. Serve with pita chips as a dip.

2. Slice eggplant into ¼ inch slices and

3. Drizzle with olive oil, balsamic

4. Place alternating layers of tomato,

1. Preheat oven to 350 degrees

2. Cut eggplant in half vertically

3. Use a spoon to take out the centers

5. Cook the eggplant centers with onion

6. Add mixture to the eggplant shells and

7. Add cheese on top and bake for an

2. Mix the cheese, bread crumbs, Italian

3. Dredge the eggplant strips into the egg

4. Spray cooking spray on a baking tray