20 Delicious Italian Eggplant Recipes Flavorful

Eggplant lovers, rejoice! Whether you’re craving cozy comfort food or fresh, vibrant flavors, these 20 Delicious Italian Eggplant Recipes are about to become your new go-tos. From crispy Parmigiana to smoky grilled stacks, we’ve rounded up the best ways to turn this versatile veggie into mouthwatering meals. Get ready to fall in love with eggplant all over again—let’s dive in!

Classic Eggplant Parmigiana

This comforting Italian-American favorite layers tender eggplant with tangy marinara and melty cheese for a dish that’s hearty enough to be a meal on its own.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp black pepper
• ½ tsp salt
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup olive oil (plus extra as needed)
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F. Sprinkle eggplant slices with ½ tsp salt and let sit 10 minutes to draw out moisture. Pat dry with paper towels.
2. Set up a breading station: Place flour in one shallow bowl, beaten eggs in another, and mix breadcrumbs with 1 tsp garlic powder, 1 tsp oregano, and ½ tsp black pepper in a third.
3. Heat ¼ cup olive oil in a large skillet over medium heat. Dredge eggplant in flour, dip in egg, then coat in breadcrumb mixture. Fry in batches for 3–4 minutes per side until golden, adding more oil as needed.
4. Spread 1 cup marinara in a 9×13-inch baking dish. Layer half the eggplant, 1 cup marinara, 1 cup mozzarella, and ¼ cup Parmesan. Repeat layers.
5. Bake uncovered for 25 minutes until bubbly and cheese is lightly browned. Let rest 5 minutes, then garnish with fresh basil.

The crispy breaded eggplant holds up beautifully against the rich sauce and gooey cheese—no soggy layers here!

Tip: For extra crispiness, bake breaded eggplant slices on a wire rack set over a sheet pan at 400°F for 15 minutes before assembling.

Grilled Eggplant Caprese Salad

This smoky twist on a classic Caprese swaps juicy tomatoes for tender grilled eggplant, making it a hearty yet fresh summer side.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• 8 oz fresh mozzarella, sliced into 1/4-inch rounds
• 1/4 cup fresh basil leaves
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp balsamic glaze
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat grill to medium-high (about 400°F). Brush eggplant slices with 1 tbsp olive oil and sprinkle evenly with salt and pepper.
2. Grill eggplant for 3–4 minutes per side, until char marks form and flesh softens. Transfer to a plate.
3. Layer grilled eggplant, mozzarella, and basil leaves on a serving platter. Drizzle with remaining 1 tbsp olive oil and balsamic glaze.

The warm eggplant melts the mozzarella just slightly, while the balsamic adds a tangy contrast to the smoky flavors.

Tip: For extra depth, sprinkle with flaky sea salt right before serving.

Eggplant Rollatini with Ricotta Filling

These elegant eggplant rolls are stuffed with creamy ricotta and baked to perfection—impressive enough for guests but simple enough for a weeknight!

Ingredients:

• 2 medium eggplants, sliced lengthwise into 1/4-inch-thick planks (about 12 slices)
• 1 1/2 cups whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Prep eggplant: Preheat oven to 400°F. Brush eggplant slices with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Arrange on a baking sheet and roast for 15 minutes until pliable but not browned. Let cool slightly.
2. Make filling: In a bowl, mix ricotta, Parmesan, egg, garlic, basil, remaining 1/2 tsp salt, and 1/2 tsp black pepper until combined.
3. Assemble: Spread 1 cup marinara in a 9×13-inch baking dish. Spoon 2 tbsp filling onto each eggplant slice, roll up tightly, and place seam-side down in the dish. Top with remaining 1 cup marinara and sprinkle with mozzarella.
4. Bake: Cover with foil and bake at 400°F for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.

The contrast of tender eggplant, rich ricotta, and tangy marinara makes every bite irresistible—plus, no frying required!

Tip: For extra flavor, add a pinch of red pepper flakes to the ricotta filling.

Spaghetti with Eggplant and Tomato Sauce

This rustic pasta dish combines tender eggplant with a rich tomato sauce for a hearty, veggie-packed meal that feels indulgent yet simple.

Ingredients:

• 8 oz spaghetti
• 1 medium eggplant, diced into 1/2-inch cubes
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook spaghetti in salted boiling water according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8 minutes until golden and tender. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, red pepper flakes, 1 tsp salt, and black pepper. Simmer for 10 minutes.
4. Return eggplant to the skillet and stir to combine. Toss with cooked spaghetti, adding reserved pasta water as needed to loosen the sauce.
5. Garnish with basil and Parmesan before serving.

The eggplant melts into the sauce, adding a silky texture that clings perfectly to every strand of pasta. Tip: For extra depth, roast the eggplant at 400°F for 20 minutes instead of pan-frying!

Eggplant and Mozzarella Panini

This crispy, melty panini is a vegetarian dream—grilled eggplant and gooey mozzarella come together with a punchy basil pesto for a sandwich that’s anything but boring.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 4 slices crusty Italian bread or ciabatta
• 1/4 cup basil pesto
• 4 oz fresh mozzarella, sliced
• 1/4 tsp black pepper

Instructions:

1. Sprinkle eggplant slices with 1/2 tsp salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
2. Heat 1 tbsp olive oil in a grill pan or skillet over medium-high. Cook eggplant for 3–4 minutes per side until tender and lightly charred. Set aside.
3. Spread 1 tbsp pesto on each of two bread slices. Layer with cooked eggplant, mozzarella, and a sprinkle of 1/4 tsp black pepper. Top with remaining bread.
4. Brush the outsides of the sandwiches with 1 tbsp olive oil. Grill in a panini press or skillet (weighted with a heavy pan) for 3–4 minutes per side until golden and cheese melts.

The trick? Salting the eggplant first ensures it cooks up tender, not spongy—while the pesto adds a herby brightness that cuts through the richness.

Tip: No panini press? Use a cast-iron skillet to press the sandwich as it cooks.

Roasted Eggplant with Garlic and Herbs

This simple yet flavorful dish turns humble eggplant into a caramelized, garlicky side that pairs beautifully with grilled meats or crusty bread.

Ingredients

• 2 medium eggplants (about 1½ lbs total), cut into 1-inch cubes
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss eggplant with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, ½ tsp black pepper, and ½ tsp red pepper flakes (if using) until evenly coated.
3. Spread in a single layer on the prepared sheet. Roast for 25 minutes, stirring halfway, until deeply golden and tender.
4. Transfer to a serving dish. Drizzle with 1 tbsp lemon juice and sprinkle with 2 tbsp parsley.

The high heat roasting concentrates the eggplant’s sweetness while the garlic and herbs infuse every bite with savory depth. Tip: For extra creaminess, fold in a spoonful of Greek yogurt before serving.

Eggplant and Zucchini Lasagna

This veggie-packed lasagna swaps noodles for tender slices of eggplant and zucchini, creating a lighter but equally comforting twist on the classic.

Ingredients:

• 2 medium eggplants, sliced lengthwise into 1/4-inch planks
• 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
• 1 tbsp olive oil
• 1 1/2 tsp salt, divided
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 tsp black pepper
• 1 tsp dried oregano

Instructions:

1. Prep veggies: Toss eggplant and zucchini with 1 tbsp olive oil and 1 tsp salt. Arrange in a single layer on baking sheets and roast at 425°F for 15 minutes, flipping halfway, until lightly browned. Pat dry with paper towels.
2. Make filling: In a bowl, mix ricotta, egg, Parmesan, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp oregano until combined.
3. Layer: Spread 1/2 cup marinara in a 9×13″ baking dish. Top with a layer of roasted veggies, 1/3 of the ricotta mixture, and 1/2 cup mozzarella. Repeat layers twice, ending with marinara and mozzarella.
4. Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 15 more minutes until bubbly and golden.

The roasted veggies add a meaty texture without weighing you down, while the creamy ricotta ties everything together beautifully.

Tip: Salting and roasting the veggies first prevents a watery lasagna – don’t skip this step!

Stuffed Eggplant with Ground Beef and Cheese

These tender roasted eggplants are packed with savory beef, melty cheese, and just the right amount of spice—comfort food that feels fancy but comes together easily.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 tbsp olive oil
• 1 lb ground beef (85% lean)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat oven to 400°F. Scoop out eggplant flesh (leave a 1/2-inch border), chop it, and set aside. Brush eggplant shells with 1 tbsp olive oil, place on a baking sheet, and roast for 15 minutes until slightly softened.
2. Meanwhile, brown ground beef in a skillet over medium heat, breaking it into crumbles. Add onion and cook for 3 minutes until translucent. Stir in garlic, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
3. Add reserved chopped eggplant and 1 cup marinara sauce to the skillet. Simmer for 5 minutes until thickened. Divide mixture among eggplant shells, top with 1 cup mozzarella and 2 tbsp Parmesan, then bake for 15 minutes until cheese is bubbly.

The smoky paprika and gooey cheese take this classic combo to the next level—plus, the eggplant shells keep everything neatly contained (no messy spills!).

Tip: For extra flavor, sprinkle the eggplant shells with a pinch of salt before roasting to draw out moisture.

Eggplant Pasta alla Norma

This Sicilian classic is a celebration of simple ingredients—roasted eggplant, tangy tomatoes, and salty ricotta salata come together for a dish that’s hearty but never heavy.

Ingredients

• 1 large eggplant (about 1 lb), cut into ½-inch cubes
• 3 tbsp olive oil, divided
• ½ tsp kosher salt, plus more to taste
• 3 garlic cloves, thinly sliced
• ¼ tsp red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 8 oz rigatoni or penne pasta
• ¼ cup torn fresh basil
• ½ cup grated ricotta salata or pecorino

Instructions

1. Preheat oven to 425°F. Toss eggplant with 2 tbsp olive oil and ½ tsp salt on a baking sheet. Roast 25 minutes, flipping halfway, until golden and tender.
2. Meanwhile, heat remaining 1 tbsp olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook 1 minute until fragrant. Pour in crushed tomatoes, simmer 10 minutes until slightly thickened.
3. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve ½ cup pasta water, then drain.
4. Stir roasted eggplant into tomato sauce. Add pasta and toss, adding reserved pasta water as needed to loosen. Fold in basil.
5. Divide among bowls and top with ricotta salata.

The magic here? Roasting the eggplant first—it concentrates the flavor and gives the dish a melt-in-your-mouth texture you can’t get from frying.

Tip: No ricotta salata? Feta makes a great salty substitute in a pinch.

Eggplant and Tomato Bruschetta

This rustic bruschetta swaps classic tomatoes for a smoky-sweet duo of roasted eggplant and juicy cherry tomatoes—perfect for scooping onto crusty bread.

Ingredients:

• 1 medium eggplant, diced into ½-inch cubes (about 3 cups)
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• ½ tsp salt
• ¼ tsp black pepper
• 2 garlic cloves, minced
• 1 tbsp balsamic vinegar
• ¼ cup fresh basil, thinly sliced
• 1 baguette, sliced and toasted

Instructions:

1. Roast the veggies: Preheat oven to 425°F. Toss eggplant and cherry tomatoes with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a parchment-lined baking sheet and roast for 20 minutes, stirring halfway, until eggplant is tender and tomatoes blister.
2. Sizzle the garlic: Heat remaining 1 tbsp olive oil in a small skillet over low. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in balsamic vinegar.
3. Combine: Transfer roasted veggies to a bowl, pour garlic-balsamic mixture over top, and gently fold in fresh basil.
4. Serve: Spoon warm over toasted baguette slices.

The caramelized edges of the eggplant play off the tangy balsamic glaze, while the tomatoes keep every bite juicy. Tip: For extra richness, drizzle finished bruschetta with a touch of honey or crumbled feta.

Eggplant and Ricotta Stuffed Shells

These stuffed shells are a cozy twist on classic Italian comfort food, with tender roasted eggplant and creamy ricotta tucked inside every bite.

Ingredients:

• 12 oz jumbo pasta shells (about 30 shells)
• 1 medium eggplant, diced into ½-inch cubes (about 3 cups)
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 15 oz whole-milk ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• ¼ tsp black pepper
• 2 cups marinara sauce
• ½ cup shredded mozzarella cheese

Instructions:

1. Prep: Preheat oven to 400°F. Toss eggplant with 1 tbsp olive oil and ½ tsp salt on a baking sheet. Roast for 20 minutes, stirring once, until tender and lightly browned.
2. Cook shells: Boil shells according to package instructions until al dente. Drain and rinse with cool water to stop cooking.
3. Filling: In a bowl, mix ricotta, egg, Parmesan, oregano, remaining ½ tsp salt, and black pepper. Fold in roasted eggplant.
4. Assemble: Spread 1 cup marinara in a 9×13-inch baking dish. Stuff each shell with 1 heaping tbsp filling and arrange in the dish. Top with remaining 1 cup marinara and mozzarella.
5. Bake: Drizzle with remaining 1 tbsp olive oil. Bake at 400°F for 25 minutes until bubbly and cheese is golden.

The roasted eggplant adds a silky texture and rich depth to the filling, making these shells feel extra indulgent without heavy ingredients.

Tip: For a crispy top, broil for the last 2 minutes—just keep an eye on it!

Eggplant and Basil Pesto Pizza

This veggie-packed pizza is a summer dream, with creamy roasted eggplant and bright basil pesto on a crispy crust.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1 small eggplant, sliced into 1/4-inch rounds
• 1/2 cup basil pesto
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Toss eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast on a baking sheet for 15 minutes until tender, flipping halfway.
2. Stretch dough onto a parchment-lined baking sheet. Brush with remaining 1 tbsp olive oil, then spread pesto evenly over the crust.
3. Top with mozzarella, roasted eggplant, and Parmesan. Sprinkle with red pepper flakes if using.
4. Bake for 18-20 minutes until crust is golden and cheese bubbles.

The magic here? Roasting the eggplant first concentrates its sweetness, balancing the pesto’s herbal punch. No sad, soggy slices!

Tip: For extra crunch, pre-bake the naked crust for 5 minutes before adding toppings.

Eggplant and Chickpea Stew

This hearty stew is a cozy hug in a bowl, with tender eggplant and creamy chickpeas simmered in a smoky tomato broth—perfect for spooning over rice or scooping up with crusty bread.

Ingredients:

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

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the eggplant and cook for 5 minutes, stirring occasionally, until it begins to soften.
3. Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to toast the spices.
4. Pour in the diced tomatoes (with juices), chickpeas, and 2 cups vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until the eggplant is meltingly tender.
5. Stir in 1/4 cup chopped parsley and adjust seasoning if needed. Serve warm.

The smoky paprika and cumin give this stew a deep, warming flavor, while the eggplant turns silky and luxurious—no one will guess it’s vegan!

Tip: For extra richness, swirl in a spoonful of tahini or coconut milk just before serving.

Eggplant and Goat Cheese Tart

This savory tart combines creamy goat cheese with tender roasted eggplant, all nestled in a flaky, golden crust—perfect for a fussy-free yet impressive brunch or appetizer.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 medium eggplant, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1 tbsp honey
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss eggplant slices with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer on the baking sheet and roast for 20 minutes, flipping halfway, until tender and lightly browned.
3. Roll out puff pastry on a lightly floured surface to a 10×12-inch rectangle. Transfer to a second parchment-lined baking sheet.
4. Prick pastry all over with a fork, then bake for 10 minutes until puffed and pale golden.
5. Layer roasted eggplant over the pastry, leaving a 1-inch border. Sprinkle with crumbled goat cheese and drizzle with 1 tbsp honey.
6. Bake for another 15 minutes until the crust is deep golden and the cheese softens. Sprinkle with fresh thyme.

The contrast of tangy goat cheese and sweet honey against the earthy eggplant makes every bite a little luxurious—no one will guess how simple it is to make!

Tip: For extra crispness, brush the pastry edges with a beaten egg before baking.

Eggplant and Sausage Risotto

This hearty risotto combines creamy Arborio rice with smoky sausage and tender eggplant for a comforting one-pot meal that feels fancy but comes together easily.

Ingredients:

• 1 medium eggplant, diced into 1/2-inch cubes
• 12 oz Italian sausage (casings removed)
• 1 1/2 cups Arborio rice
• 4 cups low-sodium chicken broth, warmed
• 1/2 cup dry white wine
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Add eggplant and cook, stirring occasionally, until browned and tender (8–10 minutes). Transfer to a plate.
2. In the same pot, heat remaining 1 tbsp olive oil. Add sausage, breaking it up with a spoon, and cook until browned (5–6 minutes). Stir in onion and garlic; cook until soft (2–3 minutes).
3. Add Arborio rice, stirring to coat. Pour in white wine and cook until mostly absorbed (1–2 minutes).
4. Begin adding warm chicken broth, 1/2 cup at a time, stirring frequently and allowing liquid to absorb before adding more (18–20 minutes total).
5. Stir in cooked eggplant, 1 tsp salt, 1/2 tsp black pepper, and red pepper flakes (if using). Remove from heat; fold in Parmesan until creamy.

The trick here? Letting the eggplant caramelize first adds deep flavor, while the sausage infuses every bite with savory richness—no cream needed for that luscious texture.

Tip: For extra depth, swap 1/2 cup broth with sun-dried tomato liquid from the jar.

Eggplant and Spinach Cannelloni

This hearty vegetarian cannelloni swaps pasta for tender roasted eggplant, wrapping up a creamy spinach and ricotta filling for a comforting twist on the classic.

Ingredients:

• 2 medium eggplants, sliced lengthwise into 1/4-inch planks (about 8 slices total)
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan, plus extra for topping
• 1 large egg
• 1 garlic clove, minced
• 1 1/2 cups marinara sauce

Instructions:

1. Prep eggplant: Preheat oven to 400°F. Brush eggplant slices with 1 tbsp olive oil on both sides, then sprinkle with 1/4 tsp salt and black pepper. Roast on a parchment-lined baking sheet for 15 minutes, flipping halfway, until pliable. Let cool slightly.
2. Make filling: In a bowl, mix spinach, ricotta, Parmesan, egg, garlic, and remaining 1/4 tsp salt until combined.
3. Assemble: Spread 1/2 cup marinara in a 9×13 baking dish. Place 2 tbsp filling at one end of each eggplant slice, roll up tightly, and arrange seam-side down in the dish. Top with remaining 1 cup marinara and a sprinkle of Parmesan.
4. Bake: Drizzle with remaining 1 tbsp olive oil. Bake at 375°F for 20 minutes until bubbly and golden at the edges.

The roasted eggplant adds a silky texture that holds up beautifully against the rich, herby filling—no one will miss the pasta!

Tip: For extra browning, broil the cannelloni for 1-2 minutes at the end (watch closely!).

Eggplant and Red Pepper Antipasto

This vibrant antipasto is a sweet-and-smoky showstopper—perfect for piling onto crusty bread or serving alongside cheeses at your next gathering.

Ingredients:

• 1 large eggplant, cut into 1/2-inch cubes (about 4 cups)
• 2 red bell peppers, seeded and chopped into 1-inch pieces
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/4 cup chopped fresh basil

Instructions:

1. Preheat oven to 425°F. On a large baking sheet, toss eggplant and red bell peppers with 1/4 cup olive oil, 1 tsp kosher salt, and 1/2 tsp red pepper flakes. Spread in a single layer.
2. Roast for 30 minutes, stirring halfway, until vegetables are caramelized and tender.
3. Meanwhile, whisk together 2 tbsp balsamic vinegar, 1 tbsp honey, 3 minced garlic cloves, and 1 tsp dried oregano in a small bowl.
4. Transfer roasted vegetables to a serving bowl. Pour dressing over while still warm, then gently fold in 1/4 cup chopped basil.

The honey and balsamic glaze clings to every nook of the eggplant, creating a sticky-sweet contrast to the smoky peppers. Tip: For extra depth, let it sit at room temperature for 30 minutes before serving—the flavors meld beautifully!

Eggplant and Feta Stuffed Peppers

These Eggplant and Feta Stuffed Peppers are a Mediterranean-inspired twist on a classic, with creamy feta and tender roasted eggplant tucked inside sweet bell peppers.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 medium eggplant, diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 cup marinara sauce

1. Preheat oven to 375°F. Place the hollowed-out bell peppers in a baking dish.
2. Toss the eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring once, until tender.
3. In a bowl, mix the roasted eggplant, 1/2 cup feta, 1/4 cup parsley, and 1 tsp oregano. Stuff the mixture evenly into the peppers.
4. Pour 1/2 cup marinara sauce around the base of the peppers. Cover the dish with foil and bake for 30 minutes. Uncover and bake 10 more minutes until peppers are soft.

The salty feta and earthy eggplant melt together beautifully, while the peppers stay just firm enough to hold their shape—perfect for a light yet satisfying meal.

Tip: For extra richness, drizzle the stuffed peppers with a little balsamic glaze before serving.

Eggplant and Mushroom Risotto

This rich, earthy risotto combines tender roasted eggplant and savory mushrooms for a comforting dish that feels indulgent yet simple enough for a weeknight.

Ingredients:

• 1 medium eggplant, diced into 1-inch cubes
• 8 oz cremini mushrooms, sliced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 3 tbsp olive oil, divided
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Toss eggplant with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes, flipping halfway, until caramelized.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add mushrooms and cook undisturbed for 3 minutes, then stir and cook 4 more minutes until browned. Transfer to a plate.
3. In the same skillet, melt butter with remaining 1 tbsp olive oil over medium heat. Sauté onion for 3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
4. Add Arborio rice, stirring to coat. Toast for 2 minutes, then pour in white wine. Cook until mostly absorbed, about 1 minute.
5. Add warm broth 1/2 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more (about 20 minutes total). Stir in remaining 1/2 tsp salt, black pepper, and red pepper flakes with the last broth addition.
6. Remove from heat. Fold in roasted eggplant, mushrooms, and Parmesan until cheese melts.

The key here? Roasting the eggplant separately ensures it stays silky-soft without turning mushy in the risotto—every bite has perfect texture.

Tip: For extra depth, stir in 1 tsp balsamic glaze with the final broth addition.

Eggplant and Olive Tapenade Crostini

These Eggplant and Olive Tapenade Crostini are a savory, Mediterranean-inspired bite that’s perfect for entertaining—roasted eggplant and briny olives come together for a rich, spreadable topping.

• 1 medium eggplant, diced into ½-inch cubes
• 3 tbsp extra-virgin olive oil, divided
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 1 small garlic clove
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 baguette, sliced into ½-inch thick rounds
• 2 tbsp chopped fresh parsley (for garnish)

1. Roast the eggplant: Preheat oven to 400°F. Toss eggplant with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and golden.
2. Make the tapenade: In a food processor, pulse olives, capers, garlic, lemon zest, and lemon juice until finely chopped but not pureed. Stir in roasted eggplant.
3. Toast the bread: Brush baguette slices with remaining 1 tbsp olive oil. Bake at 400°F for 5–7 minutes until crisp and lightly golden.
4. Assemble: Spoon tapenade onto crostini and garnish with parsley.

The smoky roasted eggplant balances the salty olives, while the lemon brightens every bite—ideal for pairing with a crisp white wine.

Tip: For extra depth, add a pinch of red pepper flakes to the tapenade.

Conclusion

With 20 mouthwatering Italian eggplant recipes, there’s something here for every home cook to love! Whether you’re craving classic Parmigiana or a creative twist, these dishes are sure to delight. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest. Happy cooking—buon appetito!