17 Scrumptious Baked Eggplant Recipes
These baked eggplant recipes are hearty, healthy and delicious. And since they all skip the deep frying, you can afford to take seconds!
Because my recipe calls for baking the eggplant instead of frying it, unlike most eggplant Parmesan recipes, it’s much healthier! It takes a little extra time, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
I'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. —Christine Wendland, Browns Mills, New Jersey
Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. —Judy Armstrong, Prairieville, Louisiana
We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.
A handful of Italian-style pantry staples team up with chicken for this hearty entree that the entire family will love. Just add breadsticks! —Kristin Miller, Carmel, Indiana
Someone at the table is bound to praise your rollatini dish, then ask what the heck it is. Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked. —Andrea Rivera, Westbury, New York
I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. —Stacy Mullens, Gresham, Oregon
When I lived in Florida, I went to a dinner at a friend's home. His Greek wife served a beautiful and delicious side dish that she called an "eggplant fan" and shared the recipe with me. While I've made her version many times with great success, I was inspired by the movie Ratatouille and created this version. —Joe Sherwood, Tryon, Nebraska
No one will guess a dish this cheesy and filling could be healthy, but this one’s chock-full of eggplant, whole wheat pasta, tomatoes and fabulous flavor. —Barbara Kempen, Cambridge, Minnesota
These veggie-stuffed mushrooms are so hearty, meat eaters in the house won’t feel left out. A beautiful entrée, it’s bursting with color, taste and texture. —Marie Rizzio, Interlochen, Michigan