Eggplant is one of summer’s most versatile vegetables, with a tender texture and rich flavor that pairs well with everything from fresh herbs to juicy tomatoes. Whether you’re firing up the grill, roasting a sheet pan of veggies or simmering a hearty skillet meal, this collection has plenty of delicious ways to put peak-season eggplant to good use. Recipes like our Summer Eggplant Parmesan with Squash & Tomatoes and Chickpea-Eggplant Bowls with Tahini are flavorful, satisfying dishes you’ll want to make all season long.
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Summer Eggplant Parmesan with Squash & Tomatoes
Credit: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
This summer eggplant Parmesan embraces many of the season’s best veggies, from sweet summer squash to juicy grape tomatoes to tender-crisp slices of eggplant coated in a crispy layer of seasoned breadcrumbs. Globe eggplants work best here, as their shape provides a sturdy base to hold the toppings in place.
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02 of 15
Roasted Tomato, Eggplant & Orzo Casserole
Credit: Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Dera Burreson.
Roasting the vegetables at a high temperature gives this hearty vegetarian casserole deep, caramelized flavor with minimal effort. Whole-wheat orzo cooks directly in the baking dish, soaking up the savory broth for a comforting one-pan dinner finished with creamy feta and fresh basil.
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03 of 15
Garlicky Roasted Eggplant
Credit: Photographer: Morgan Hunt Ward.
This roasted garlic eggplant side dish is rich, tender and full of bold flavor. Roasting brings out the eggplant’s natural sweetness while mellowing the garlic, which is mashed into a buttery, lemony sauce. Finished with herbs and a hint of heat, it’s a versatile side that pairs well with a variety of mains.
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04 of 15
Chickpea-Eggplant Bowls with Tahini
Credit: Photographer: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Chelsea Zimmer
These colorful vegetarian bowls feature smoky roasted eggplant, crisp arugula and creamy tahini, all layered over a bold and nutty roasted red pepper sauce. The sauce and dressing can be prepped ahead, making this dish ideal for a make-ahead-friendly plant-based dinner.
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05 of 15
Roasted Eggplant Parmesan
Credit: Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Grennwood.
This eggplant Parmesan is a comforting version of the classic Italian dish that’s simple to make. Slices of eggplant are layered with marinara sauce and melted mozzarella and Parmesan cheeses. This method skips the deep-frying step, making it lighter without sacrificing flavor. It’s perfect as a vegetarian main course and pairs well with pasta, crusty bread or a crisp green salad.
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06 of 15
Eggplant Caponata
Credit: Photographer: Rachel Marek, Food stylist: Annie Probst
In this Sicilian-inspired eggplant caponata recipe, the traditional eggplant and tomato combination is spiked with briny olives and capers. Salt-packed capers are tender, with a fuller, more complex flavor compared to capers in liquid brine. Be sure to rinse them well before using. Serve the caponata with crostini as an appetizer or use as a topping for chicken or fish.
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07 of 15
Gluten-Free Eggplant Parmesan
This cheesy baked eggplant Parmesan has no breading, which means it’s easier to make than the traditional version. There’s no dredging or frying—instead, the eggplant is roasted until tender before being layered in the casserole dish with a tangy homemade tomato sauce, mozzarella and Parmesan cheese. And without breading, this satisfying eggplant Parmesan is also gluten-free!
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08 of 15
Feta & Olive Stuffed Eggplant
This stuffed eggplant is filled with veggies and flavors of the Mediterranean. The dish is easy to pull together and the addition of cumin gives it a sweet, earthy note.
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09 of 15
EatingWell’s Eggplant Parmesan
Credit: Photographer Victor Protasio, Food Stylist Jennifer Wendorf, Prop Stylist Julia Bayless
Our breaded eggplant recipe is baked for crispy results with fewer calories. This healthy eggplant Parmesan was originally developed by our Test Kitchen in 1995 and updated for our 30th anniversary.
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Eggplant Rollatini Is Packed with Protein
Credit: Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
This tender eggplant rollatini will melt in your mouth. Double-baking the eggplant helps soften the eggplant slices for rolling. If you have extra eggplant, chop it up and sauté it in oil with a little garlic and combine with wilted dark leafy greens like spinach or kale for an easy side. A hunk of toasted whole-grain bread completes the meal.
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Spicy Eggplant Dip with Lime & Cilantro
Credit: Ali Redmond (photography, food & prop styling)
Grilling the eggplant gives this dip a smoky flavor that’s truly delicious. Serve it as chef Yia Vang does with balls of purple sticky rice for scooping up the dip or along with your choice of vegetables for dipping.
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Extra-Crispy Eggplant Parmesan
Credit: Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
This eggplant Parmesan is creamy in the center with a crispy panko crust on the outside. To know when your eggplant is cooked to perfection, poke it with the tip of a paring knife. The knife tip should slide through with little resistance. If it feels a little too tough in some spots, it needs a few more minutes in the oven. You can rotate the baking sheet front to back for even browning.
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Eggplant Pomodoro Pasta
In this eggplant pasta dish, diced eggplant turns tender when sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple, tasty sauce. We like this eggplant pasta sauce over angel hair pasta, but any type will work. Serve with freshly grated Parmesan cheese and a mixed green salad.
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Eggplant Lasagna Rolls
Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling.
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Italian-Style Stuffed Eggplant
Two favorite Italian dishes–lasagna and eggplant Parm–are rolled into one in this stuffed vegetable recipe.
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