21 Delicious Eggplant Recipes for the Oven

Tired of the same old dinner routine? Eggplant is here to save the day! This versatile veggie transforms into creamy, crispy, and utterly delicious meals with just a little heat from your oven. Whether you’re craving a cozy casserole or a quick weeknight dish, we’ve gathered 21 fantastic recipes to inspire your next kitchen adventure. Let’s get cooking!

Roasted Garlic Parmesan Eggplant

Here’s a simple, hands-off way to transform humble eggplant into a crispy, savory side dish that’s perfect for weeknights or entertaining. Roasting brings out its natural sweetness, while garlic and Parmesan add a rich, umami punch that’s downright addictive. Follow these steps closely, and you’ll have a crowd-pleaser ready in under an hour.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 2 medium eggplants, sliced into ½-inch rounds (I look for firm, glossy skins—they hold up better)
– ¼ cup extra virgin olive oil, my go-to for its fruity flavor
– 4 cloves garlic, minced (fresh is key here for that sharp aroma)
– ½ cup grated Parmesan cheese, plus extra for sprinkling
– 1 tsp dried oregano, for a hint of earthy warmth
– ½ tsp kosher salt, to balance the richness
– ¼ tsp black pepper, freshly ground if possible

Instructions

1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the eggplant rounds dry with paper towels—this helps them crisp up instead of steaming.
3. In a small bowl, whisk together the olive oil, minced garlic, oregano, salt, and pepper until well combined.
4. Brush both sides of each eggplant round generously with the oil mixture, using all of it.
5. Arrange the rounds in a single layer on the prepared baking sheet, avoiding overlap.
6. Roast for 15 minutes, then flip each round carefully with tongs.
7. Sprinkle the grated Parmesan evenly over the tops of the eggplant rounds.
8. Return to the oven and roast for another 12–15 minutes, until the cheese is golden and the edges are crispy.
9. Remove from the oven and let cool for 5 minutes on the sheet—this sets the texture.
10. Transfer to a serving platter and sprinkle with extra Parmesan if desired.

Now, you’ve got tender, melt-in-your-mouth eggplant with a crispy, cheesy crust that’s packed with garlicky goodness. Serve it warm as a side with grilled chicken, or get creative by layering it into sandwiches or topping a fresh salad for a hearty twist.

Spicy Oven-Baked Eggplant Fries

Let’s transform humble eggplant into crispy, spicy fries that are surprisingly simple to bake at home. This method yields a satisfyingly crunchy exterior and a tender interior, perfect for a healthier snack or a fun side dish that packs a flavorful punch. You’ll be amazed at how a few key ingredients and a hot oven can create such a delicious result.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 large eggplant, about 1 1/2 pounds (I find the skin-on variety holds its shape best for this recipe)
– 1/2 cup all-purpose flour (for a lighter coating, you can swap half with cornstarch)
– 2 large eggs, lightly beaten (I prefer room temp eggs here for a more even coating)
– 1 cup panko breadcrumbs (these create the ultimate crispy texture)
– 1/4 cup grated Parmesan cheese (the salty, nutty flavor is a must)
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 to 1/2 teaspoon cayenne pepper (adjust based on your heat preference; I like a full 1/2 teaspoon for a real kick)
– 1 teaspoon kosher salt
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– Cooking spray

Instructions

1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
2. Cut the eggplant into 1/2-inch thick sticks, roughly 3 inches long, resembling French fries.
3. In a medium bowl, combine the flour with 1/2 teaspoon of the kosher salt.
4. Place the beaten eggs in a second shallow bowl.
5. In a third bowl, mix the panko breadcrumbs, grated Parmesan cheese, smoked paprika, garlic powder, onion powder, cayenne pepper, and the remaining 1/2 teaspoon of kosher salt.
6. Drizzle the 2 tablespoons of olive oil over the panko mixture and use your fingers to work it in until the crumbs are slightly moistened; this helps them crisp up beautifully in the oven.
7. Working with a few pieces at a time, dredge each eggplant stick first in the flour mixture, shaking off any excess.
8. Next, dip the floured stick into the beaten egg, allowing any excess to drip back into the bowl.
9. Finally, press the stick firmly into the seasoned panko mixture, coating all sides evenly. Tip: Use one hand for the dry ingredients and the other for the wet to keep your fingers from getting too clumpy.
10. Place the coated eggplant fries on the prepared baking sheet in a single layer, ensuring they do not touch.
11. Lightly spray the tops of the fries with cooking spray; this promotes even browning and extra crunch.
12. Bake in the preheated oven for 12 minutes. Tip: Avoid opening the oven door during this time to maintain a consistent temperature.
13. Carefully remove the baking sheet and use a spatula to flip each fry over.
14. Return the fries to the oven and bake for an additional 10-13 minutes, or until they are deeply golden brown and crispy. Tip: For the crispiest results, let them cool on the baking sheet for 5 minutes before serving.
15. A final sprinkle of flaky sea salt right out of the oven elevates the flavor perfectly. These fries boast a shatteringly crisp panko crust that gives way to a creamy, soft eggplant center, with a warm, smoky heat from the spices. Serve them immediately with a cool yogurt dip or alongside a juicy burger for a delightful contrast in textures and temperatures.

Mediterranean Stuffed Eggplant

This Mediterranean stuffed eggplant transforms humble vegetables into a satisfying meal that’s both nourishing and full of flavor. Think of it as a cozy, edible boat filled with savory goodness—perfect for a weeknight dinner that feels special without being fussy. Let’s walk through each step together, just like we’re side-by-side in the kitchen.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 2 medium eggplants, halved lengthwise (look for firm, glossy ones)
– 1 tablespoon extra virgin olive oil, my go-to for its fruity aroma
– 1 small yellow onion, finely diced (I like the sweetness it adds)
– 2 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1 pound ground lamb, or substitute with ground turkey for a lighter twist
– 1 teaspoon dried oregano, crumbled between your fingers to release its oils
– 1/2 teaspoon ground cumin, toasty and warm
– 1/4 teaspoon red pepper flakes, adjust if you prefer less heat
– 1 (14.5-ounce) can diced tomatoes, undrained (I use fire-roasted for extra depth)
– 1/2 cup crumbled feta cheese, plus extra for topping if you’re a cheese lover like me
– 1/4 cup chopped fresh parsley, for a bright finish
– Salt and black pepper, to season each layer as you go

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Scoop out the flesh from each eggplant half, leaving a 1/4-inch thick border to create a sturdy shell; chop the scooped flesh into small pieces and set aside. Tip: A sharp spoon works great for scooping without tearing the skin.
3. Brush the eggplant shells lightly with 1 teaspoon of the olive oil, place them cut-side up on the baking sheet, and bake for 15 minutes until slightly softened.
4. While the shells bake, heat the remaining olive oil in a large skillet over medium heat.
5. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute more, just until golden—be careful not to burn it.
7. Add the ground lamb to the skillet, breaking it up with a spoon, and cook for 8-10 minutes until browned and no pink remains.
8. Sprinkle in the dried oregano, ground cumin, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to coat the meat evenly.
9. Mix in the chopped eggplant flesh and diced tomatoes with their juices, then reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld. Tip: Letting it simmer helps the eggplant soften and absorb the spices.
10. Remove the skillet from heat and fold in the crumbled feta cheese and chopped parsley.
11. Take the baked eggplant shells out of the oven and carefully fill each one with the lamb mixture, packing it gently but not too tightly.
12. Return the stuffed eggplants to the oven and bake for another 20 minutes, until the tops are lightly browned and the shells are tender. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.
13. Let the eggplants cool for 5 minutes before serving to set the filling.

Keep in mind that the baked eggplant shells become wonderfully tender, almost melting into the savory, spiced lamb filling. Each bite offers a contrast of creamy feta and fresh parsley against the rich tomatoes, making it a complete meal on its own. Try serving it over a bed of couscous or with a simple Greek salad on the side for a full Mediterranean feast.

Eggplant Parmesan Casserole

Kick off your cozy dinner plans with this comforting Eggplant Parmesan Casserole—a layered, baked dish that transforms humble eggplant into a cheesy, saucy masterpiece perfect for feeding a crowd or enjoying as leftovers. I’ll walk you through each step methodically, so even if you’re new to cooking, you’ll end up with a delicious result. Let’s get started.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 2 large eggplants, sliced into 1/4-inch rounds (I like to pick firm ones for less bitterness)
– 1 cup all-purpose flour (for dredging—it helps the coating stick)
– 3 large eggs, beaten (room temp eggs blend more smoothly)
– 2 cups Italian-style breadcrumbs (the seasoned kind adds great flavor)
– 1/2 cup extra virgin olive oil, divided (my go-to for frying and drizzling)
– 24 oz marinara sauce (homemade or a quality jarred brand works)
– 2 cups shredded mozzarella cheese (I prefer whole-milk for extra creaminess)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 1 tsp dried oregano (a pinch enhances the herbs)
– Salt and black pepper to taste (I always season in layers)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Arrange the eggplant slices on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture—pat them dry thoroughly to prevent sogginess.
3. Set up a dredging station: place flour in one shallow bowl, beaten eggs in another, and breadcrumbs mixed with oregano in a third.
4. Heat 1/4 cup olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Dredge each eggplant slice first in flour, shaking off excess, then dip in egg, and finally coat in breadcrumbs, pressing gently to adhere.
6. Fry the coated slices in batches for 2-3 minutes per side until golden brown, adding more oil as needed—avoid overcrowding the pan for even cooking.
7. Spread 1/2 cup marinara sauce evenly in the bottom of the prepared baking dish.
8. Layer half of the fried eggplant slices over the sauce, overlapping slightly if needed.
9. Top with 1 cup marinara sauce, then sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
10. Repeat the layers: remaining eggplant, remaining sauce, remaining mozzarella, and remaining Parmesan.
11. Bake uncovered for 30-35 minutes, until the cheese is bubbly and lightly browned—check at 30 minutes to avoid over-browning.
12. Let the casserole rest for 10 minutes before serving to allow the layers to set.
Zesty and satisfying, this casserole emerges from the oven with a crispy top layer giving way to tender, melt-in-your-mouth eggplant beneath. The rich marinara and gooey cheeses meld into a hearty flavor that’s perfect paired with a simple green salad or crusty bread for soaking up every last bit.

Oven-Roasted Baba Ganoush

Whether you’re craving a smoky, creamy dip for your next gathering or simply want to elevate your snack game, oven-roasted baba ganoush is a surprisingly simple dish that delivers restaurant-quality flavor right at home. This methodical approach ensures even beginners can achieve that perfect, silky texture and deep charred essence we all love.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

– 2 large globe eggplants (about 2 lbs total) – I always pick ones that feel heavy for their size, which means more flesh inside.
– 3 tablespoons extra virgin olive oil, plus more for drizzling – my go-to for its fruity notes that really shine here.
– 3 tablespoons tahini paste – look for a well-stirred, smooth variety to avoid a gritty texture.
– 2 tablespoons freshly squeezed lemon juice – about half a large lemon, and I prefer to juice it right before using for maximum brightness.
– 2 cloves garlic, minced – fresh is key; it mellows beautifully when roasted.
– ½ teaspoon ground cumin – toasting it lightly in a dry pan first can deepen its flavor, but it’s optional.
– ¼ teaspoon smoked paprika – this adds a subtle smokiness that complements the roasted eggplant perfectly.
– Salt, to taste – I start with ½ teaspoon and adjust from there.
– Fresh parsley or mint for garnish – a handful chopped fine adds a pop of color and freshness.

Instructions

1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Pierce each eggplant 8-10 times all over with a fork to allow steam to escape during roasting and prevent bursting.
3. Place the eggplants directly on the prepared baking sheet and roast in the preheated oven for 45 minutes, turning them halfway through with tongs, until the skins are deeply charred and wrinkled and the flesh feels very soft when pressed.
4. Remove the baking sheet from the oven and let the eggplants cool until they are safe to handle, about 15-20 minutes.
5. Cut each cooled eggplant in half lengthwise and use a spoon to scoop all the soft flesh into a colander set over a bowl, discarding the charred skins.
6. Let the scooped eggplant flesh drain in the colander for 10 minutes to remove excess bitter liquid, which helps prevent a watery dip. (Tip: Press it gently with the back of the spoon to aid draining.)
7. Transfer the drained eggplant to a medium mixing bowl and mash it thoroughly with a fork until mostly smooth but with some texture remaining.
8. Add the tahini, lemon juice, minced garlic, cumin, smoked paprika, and ½ teaspoon of salt to the mashed eggplant.
9. Stir everything together vigorously with a spoon or whisk until well combined and creamy. (Tip: Taste and adjust salt now; I often add another pinch.)
10. Drizzle in the 3 tablespoons of olive oil while stirring continuously to emulsify it into the mixture for a richer consistency.
11. Transfer the baba ganoush to a serving bowl, drizzle with a little more olive oil, and sprinkle with chopped parsley or mint.
12. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. (Tip: It tastes even better the next day.)

This yields a luxuriously creamy yet rustic dip with a captivating smoky undertone and a bright, garlicky kick. Try it spread thickly on warm pita, as a bold sandwich spread, or alongside grilled vegetables for a stunning, flavorful addition to any meal.

Eggplant and Tomato Gratin

Here’s a comforting, layered casserole that transforms humble eggplant and tomatoes into a bubbly, golden-brown gratin—perfect for a cozy dinner or a potluck side. I love how the vegetables soften and meld together under a cheesy crust, creating a dish that’s both hearty and surprisingly simple to assemble. Let’s walk through it step by step, so you can confidently bring this rustic favorite to your table.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 2 medium eggplants, sliced into 1/4-inch rounds (I like to use firm, glossy ones for even cooking)
– 4 large tomatoes, sliced 1/4-inch thick (ripe, juicy tomatoes work best here)
– 1 cup shredded mozzarella cheese (I prefer whole-milk for extra creaminess)
– 1/2 cup grated Parmesan cheese (freshly grated melts more smoothly)
– 1/4 cup extra virgin olive oil, my go-to for its fruity flavor
– 2 cloves garlic, minced (fresh garlic adds a nice punch)
– 1 tsp dried oregano (a pinch more if you love herby notes)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground gives the best aroma)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Brush a 9×13-inch baking dish with 1 tablespoon of the extra virgin olive oil to prevent sticking.
3. Arrange a single layer of eggplant slices in the dish, slightly overlapping them.
4. Top the eggplant layer with half of the tomato slices, spreading them evenly.
5. Sprinkle half of the minced garlic, half of the dried oregano, half of the salt, and half of the black pepper over the tomatoes.
6. Drizzle 1 tablespoon of the extra virgin olive oil over the seasoned layer.
7. Repeat steps 3–6 to create a second layer with the remaining eggplant, tomatoes, garlic, oregano, salt, pepper, and 1 tablespoon of olive oil.
8. In a small bowl, mix the shredded mozzarella and grated Parmesan cheese together.
9. Evenly sprinkle the cheese mixture over the top vegetable layer.
10. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the cheese.
11. Bake in the preheated oven for 45 minutes, or until the cheese is golden brown and bubbly and the vegetables are tender when pierced with a fork.
12. Remove the gratin from the oven and let it rest for 5 minutes before serving to allow the layers to set.
Know that this gratin emerges with a crisp, cheesy top giving way to soft, savory layers beneath—the eggplant soaks up the tomato juices beautifully, creating a melt-in-your-mouth texture. I often serve it alongside a simple green salad or crusty bread to soak up any extra sauce, and it reheats wonderfully for leftovers the next day.

Crispy Baked Eggplant Chips

Zesty and satisfying, these crispy baked eggplant chips are the perfect healthy snack that transforms a simple vegetable into a crunchy delight. Let’s walk through each step together to ensure you get perfectly crisp results every time.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 medium eggplant, sliced into ¼-inch rounds (I find thinner slices crisp up better)
– 2 tablespoons extra virgin olive oil (my go-to for its rich flavor)
– ½ cup panko breadcrumbs (they give an extra crunch compared to regular breadcrumbs)
– ¼ cup grated Parmesan cheese (freshly grated melts more evenly)
– 1 teaspoon garlic powder (adds a nice savory kick without overpowering)
– ½ teaspoon smoked paprika (for a subtle smoky depth)
– ½ teaspoon salt (I use fine sea salt for even distribution)
– ¼ teaspoon black pepper (freshly ground works best here)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice the eggplant into ¼-inch thick rounds using a sharp knife for even pieces.
3. In a small bowl, whisk together the extra virgin olive oil, garlic powder, smoked paprika, salt, and black pepper until well combined.
4. Brush both sides of each eggplant round with the oil mixture using a pastry brush for full coverage.
5. In a separate shallow dish, mix the panko breadcrumbs and grated Parmesan cheese thoroughly.
6. Press each eggplant round into the breadcrumb mixture, coating both sides evenly and gently shaking off any excess.
7. Arrange the coated eggplant rounds in a single layer on the prepared baking sheet, ensuring they don’t touch to allow proper air circulation.
8. Bake in the preheated oven for 12-15 minutes, then flip each chip carefully with tongs.
9. Continue baking for another 10-12 minutes until the chips are golden brown and crispy to the touch.
10. Remove from the oven and let cool on the baking sheet for 5 minutes to crisp up further.
Ultimate crunch meets savory flavor in these eggplant chips, with a satisfying snap that holds up to your favorite dips. Try serving them alongside a cool tzatziki or spicy marinara for a fun appetizer that’ll disappear fast.

Herb-Marinated Grilled Eggplant

Unlock the magic of summer grilling with this simple yet flavorful herb-marinated eggplant recipe. Perfect for beginners, this dish transforms humble eggplant into a tender, smoky delight that’s ready in under an hour. Follow these methodical steps to create a versatile side or main that’ll impress at any barbecue or weeknight dinner.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

– 2 medium eggplants, sliced into ½-inch rounds (I find this thickness holds up best on the grill)
– ⅓ cup extra virgin olive oil, my go-to for its fruity flavor
– 3 tablespoons fresh lemon juice, freshly squeezed for brightness
– 2 cloves garlic, minced (I prefer using a microplane for a fine paste)
– 1 tablespoon chopped fresh rosemary, stripped from the stem for maximum aroma
– 1 tablespoon chopped fresh thyme, leaves picked and lightly crushed
– 1 teaspoon kosher salt, which dissolves evenly in the marinade
– ½ teaspoon freshly ground black pepper, coarsely ground for texture

Instructions

1. In a large mixing bowl, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 2 cloves minced garlic, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper until fully combined.
2. Add 2 medium eggplants sliced into ½-inch rounds to the bowl, tossing gently with your hands to coat each slice evenly with the marinade. Tip: Let the eggplant marinate at room temperature for 15 minutes—this helps it absorb flavors without becoming soggy.
3. Preheat a grill or grill pan to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Place the marinated eggplant slices on the grill in a single layer, avoiding overcrowding to allow for even cooking.
5. Grill the eggplant for 6–8 minutes per side, flipping once with tongs when you see clear grill marks and the edges start to soften. Tip: Resist moving the slices too early; this ensures those beautiful char lines develop.
6. Remove the grilled eggplant from the heat when it’s tender and lightly charred, transferring it to a serving platter immediately. Tip: Let it rest for 2–3 minutes before serving to allow the juices to redistribute, enhancing the texture.
7. Arrange the eggplant on the platter, drizzling any remaining marinade from the bowl over the top for extra flavor.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

As you take your first bite, you’ll notice the eggplant’s creamy interior contrasts beautifully with the smoky, charred exterior, infused with the aromatic herbs and zesty lemon. For a creative twist, layer these slices on crusty bread with fresh mozzarella and basil for a quick sandwich, or chop them into a grain bowl with quinoa and roasted vegetables. This dish shines with its simplicity, making it a go-to for elevating everyday meals.

Baked Eggplant with Mint Yogurt Sauce

Zesty yet comforting, this Baked Eggplant with Mint Yogurt Sauce transforms humble ingredients into a vibrant, satisfying meal. Let’s walk through each step together—think of me as your cooking coach, guiding you from prep to plate with clear, methodical instructions.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 2 medium eggplants, sliced into ½-inch rounds (I look for firm, glossy skins—they hold up better when baked)
– ¼ cup extra virgin olive oil, my go-to for its fruity depth
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 cup plain whole-milk yogurt (room temperature blends smoother, in my experience)
– ¼ cup fresh mint leaves, finely chopped (don’t skimp—this brightens the whole dish)
– 1 garlic clove, minced (a small one keeps it balanced)
– 1 tbsp lemon juice, freshly squeezed for that zing

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Arrange the eggplant rounds in a single layer on the baking sheet.
3. Brush both sides of each round evenly with the olive oil using a pastry brush.
4. Sprinkle the salt and pepper evenly over the oiled eggplant rounds.
5. Bake the eggplant for 25–30 minutes, flipping each round halfway through, until they are golden brown and tender when pierced with a fork.
6. While the eggplant bakes, combine the yogurt, mint, garlic, and lemon juice in a medium bowl, stirring until fully blended.
7. Remove the baked eggplant from the oven and let it cool on the baking sheet for 5 minutes to set.
8. Transfer the eggplant to a serving platter and drizzle the mint yogurt sauce generously over the top.
Tip: For extra crispiness, pat the eggplant slices dry with a paper towel before oiling. Tip: Let the sauce sit for 10 minutes after mixing to allow the flavors to meld. Tip: Use a thermometer to ensure your oven is at 425°F for even baking.
This dish offers a delightful contrast: the eggplant becomes creamy and tender inside with a lightly caramelized edge, while the sauce adds a cool, herby tang. Try serving it over a bed of quinoa or with warm pita for scooping—it’s versatile enough for a weeknight dinner or a casual gathering.

Eggplant Rollatini with Spinach

A comforting Italian classic, eggplant rollatini with spinach transforms humble ingredients into an elegant, satisfying meal that’s perfect for both weeknights and entertaining. This methodical guide will walk you through each step, ensuring tender eggplant rolls stuffed with creamy spinach filling and baked in a rich tomato sauce. Let’s get cooking, one clear action at a time.

Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick planks (I look for firm, glossy eggplants for easier slicing)
• 1 tablespoon kosher salt, for drawing out moisture
• 2 tablespoons extra virgin olive oil, my go-to for its fruity flavor
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry (this step is crucial to avoid a watery filling)
• 1 (15-ounce) container whole milk ricotta cheese, at room temperature for smoother mixing
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1/4 teaspoon freshly ground black pepper
• 1 (24-ounce) jar marinara sauce, or 3 cups homemade
• 1 cup shredded mozzarella cheese

Instructions

1. Arrange eggplant slices in a single layer on a baking sheet lined with paper towels.
2. Sprinkle both sides of the eggplant slices evenly with 1 tablespoon kosher salt.
3. Let the salted eggplant sit for 20 minutes to draw out excess moisture and bitterness.
4. Pat the eggplant slices completely dry with fresh paper towels to remove the released liquid and salt.
5. Preheat your oven to 400°F (200°C).
6. Brush both sides of each dried eggplant slice lightly with 2 tablespoons extra virgin olive oil.
7. Arrange the oiled eggplant slices in a single layer on two clean baking sheets.
8. Roast the eggplant in the preheated oven for 10 minutes, until just pliable but not fully cooked.
9. Remove the baking sheets from the oven and let the eggplant cool slightly for 5 minutes. Tip: Roasting before rolling prevents the eggplant from becoming mushy during baking.
10. While the eggplant cools, combine the squeezed-dry spinach, 15 ounces ricotta cheese, 1 beaten egg, 1/2 cup Parmesan, and 1/4 teaspoon black pepper in a medium bowl.
11. Mix the filling ingredients thoroughly until well combined.
12. Spread 1 cup of the 24 ounces marinara sauce evenly over the bottom of a 9×13-inch baking dish.
13. Place about 2 tablespoons of the spinach-ricotta filling at one end of a roasted eggplant slice.
14. Gently roll the eggplant slice around the filling, starting from the filled end.
15. Place the rolled eggplant seam-side down in the sauced baking dish.
16. Repeat steps 13-15 with the remaining eggplant slices and filling, arranging the rolls snugly in the dish.
17. Pour the remaining marinara sauce evenly over the top of the assembled rolls.
18. Sprinkle 1 cup shredded mozzarella cheese and an extra sprinkle of Parmesan over the sauce. Tip: For a golden top, ensure the cheese covers the rolls evenly.
19. Cover the baking dish tightly with aluminum foil.
20. Bake the covered dish in the 400°F oven for 25 minutes.
21. Remove the foil and continue baking for 10 more minutes, until the cheese is bubbly and lightly browned. Tip: Let it rest for 5 minutes after baking for cleaner slices.

Ultimately, you’ll be rewarded with tender, savory eggplant rolls that hold their shape, a creamy spinach filling with subtle richness from the ricotta and Parmesan, and a tangy, baked tomato sauce. Serve these rollatini over a bed of pasta to catch the extra sauce, or alongside a crisp green salad for a lighter, complete meal.

Oven-Baked Ratatouille

Whether you’re a seasoned cook or just starting out, this classic Oven-Baked Ratatouille is a vibrant, hands-off dish that celebrates summer’s bounty. We’ll walk through each step together, transforming simple vegetables into a stunning, flavorful masterpiece. You’ll be amazed at how straightforward it is to create this beautiful, layered casserole.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 50 minutes

Ingredients

– 1 medium yellow onion, finely diced (I like a sweet Vidalia for this)
– 4 cloves garlic, minced (fresh is best—it makes a huge difference!)
– 1 (28-ounce) can crushed tomatoes (I prefer San Marzano for their rich flavor)
– 2 tablespoons extra virgin olive oil, plus more for drizzling (my go-to for roasting)
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 medium eggplant, sliced into ¼-inch rounds (look for firm, shiny skin)
– 2 medium zucchini, sliced into ¼-inch rounds
– 2 medium yellow squash, sliced into ¼-inch rounds
– 2 large Roma tomatoes, sliced into ¼-inch rounds
– Fresh basil leaves, for garnish (a handful torn right before serving adds brightness)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking from the start.
2. Heat 2 tablespoons of extra virgin olive oil in a large oven-safe skillet or Dutch oven over medium heat for about 1 minute until shimmering.
3. Add the finely diced yellow onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Pour in the can of crushed tomatoes, then add the dried thyme, dried oregano, kosher salt, and black pepper, stirring to combine thoroughly.
6. Simmer the tomato sauce for 5 minutes to let the flavors meld, then remove the skillet from the heat.
7. Arrange the sliced eggplant, zucchini, yellow squash, and Roma tomatoes in a tight, overlapping spiral pattern on top of the sauce, starting from the outer edge and working inward.
8. Drizzle the layered vegetables lightly with extra virgin olive oil, using about 1 tablespoon for a golden finish.
9. Cover the skillet tightly with aluminum foil and bake in the preheated oven for 30 minutes to steam the vegetables until tender.
10. Remove the foil and bake uncovered for an additional 20 minutes, or until the vegetable edges are lightly browned and the sauce is bubbling.
11. Let the ratatouille rest for 10 minutes after removing it from the oven—this helps the layers set for cleaner slicing.
12. Garnish generously with torn fresh basil leaves just before serving.
The tender, melt-in-your-mouth vegetables soak up the herby tomato base, creating a harmonious blend of sweet and savory flavors. Try serving it over creamy polenta or with a crusty baguette to soak up every last bit of sauce, and don’t be surprised if it tastes even better the next day as the flavors deepen.

Balsamic Glazed Eggplant

Perfect for a cozy weeknight dinner, this balsamic glazed eggplant transforms humble ingredients into a sweet, savory, and deeply satisfying dish that even veggie skeptics will love. Let’s walk through each simple step together.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds (I find this thickness holds up best to roasting)
• 1/4 cup extra virgin olive oil, my go-to for its fruity flavor
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp fresh thyme leaves, plus extra sprigs for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Arrange the eggplant rounds in a single layer on the prepared baking sheet.
3. Brush both sides of each eggplant round generously with the olive oil using a pastry brush. Tip: Coating both sides ensures even cooking and prevents sticking.
4. Season the oiled eggplant evenly with the kosher salt and black pepper.
5. Roast the eggplant in the preheated oven for 20 minutes, until the slices are tender and starting to brown at the edges.
6. While the eggplant roasts, combine the balsamic vinegar, honey, minced garlic, and fresh thyme leaves in a small saucepan over medium heat.
7. Bring the glaze mixture to a simmer, then reduce the heat to medium-low. Cook for 8-10 minutes, stirring frequently, until the mixture has reduced by half and coats the back of a spoon. Tip: Watch it closely to prevent burning—it should be syrupy.
8. Remove the roasted eggplant from the oven. Carefully brush the top of each round with the warm balsamic glaze, using all of it.
9. Return the glazed eggplant to the oven and roast for an additional 5-7 minutes, until the glaze is bubbly and caramelized. Tip: The edges should look slightly sticky and dark.
10. Transfer the glazed eggplant to a serving platter and garnish with the extra fresh thyme sprigs.

Just out of the oven, the eggplant is wonderfully tender with a slightly caramelized, sticky-sweet exterior from the reduced glaze. The flavor is a perfect balance of tangy balsamic, sweet honey, and aromatic thyme. Serve it warm over a bed of creamy polenta or alongside a simple green salad for a complete, comforting meal.

Cheesy Eggplant Involtini

Whether you’re looking for a comforting vegetarian main or an impressive dinner party dish, these cheesy eggplant involtini deliver both elegance and heartiness. With roasted eggplant slices wrapped around a creamy ricotta filling and baked in marinara sauce, they’re surprisingly simple to make from start to finish.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 40 minutes

Ingredients

– 2 medium eggplants, sliced lengthwise into ¼-inch thick planks (I look for firm, glossy eggplants without soft spots)
– 2 tablespoons extra virgin olive oil, plus extra for brushing (my go-to for its fruity flavor)
– 1 teaspoon kosher salt
– 15 ounces whole milk ricotta cheese, drained if watery (room temperature blends more smoothly)
– 1 cup shredded mozzarella cheese, divided
– ½ cup grated Parmesan cheese, plus extra for topping
– 1 large egg, lightly beaten (room temperature helps it incorporate evenly)
– ¼ cup chopped fresh basil, plus whole leaves for garnish
– 2 cloves garlic, minced (freshly minced gives the best aroma)
– 24 ounces marinara sauce, preferably a good-quality jarred or homemade version
– Freshly ground black pepper to season

Instructions

1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Arrange the eggplant slices in a single layer on the baking sheets and brush both sides lightly with olive oil using a pastry brush.
3. Sprinkle the eggplant evenly with kosher salt and roast for 15–18 minutes until tender and lightly golden, flipping halfway through—they should be pliable but not mushy.
4. While the eggplant roasts, combine the ricotta, ½ cup of mozzarella, Parmesan, egg, chopped basil, and minced garlic in a medium bowl, mixing until fully blended.
5. Season the cheese mixture with a few grinds of black pepper, tasting to adjust (tip: avoid overmixing to keep the filling light).
6. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
7. Place a heaping tablespoon of the ricotta mixture at one end of each roasted eggplant slice and roll it up tightly.
8. Arrange the rolled involtini seam-side down in the baking dish, fitting them snugly in a single layer.
9. Pour the remaining marinara sauce over the involtini, covering them completely.
10. Sprinkle the top with the remaining ½ cup of mozzarella and a little extra Parmesan.
11. Cover the dish with aluminum foil and bake at 375°F for 20 minutes.
12. Remove the foil and bake uncovered for an additional 5–10 minutes until the cheese is bubbly and lightly browned (tip: broil for 1–2 minutes at the end for extra browning if desired).
13. Let the involtini rest for 5 minutes before serving to allow the filling to set.
14. Garnish with fresh basil leaves and serve warm.
You’ll love the tender, smoky eggplant contrasting with the rich, herby cheese filling, all soaked in tangy marinara. Yes, these involtini are perfect alongside a crisp green salad or over a bed of pasta for a more substantial meal—the leftovers reheat beautifully, making them a smart make-ahead option.

Eggplant and Mozzarella Stacks

Versatile and visually stunning, these Eggplant and Mozzarella Stacks are a perfect weeknight dinner that feels restaurant-worthy. They layer roasted eggplant with creamy mozzarella and tangy tomato sauce for a comforting, satisfying meal that’s surprisingly simple to assemble. Let’s walk through each step together to ensure your stacks come out perfectly golden and delicious.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 2 medium eggplants, sliced into ½-inch rounds (I look for firm, glossy ones for even roasting)
– 1 cup all-purpose flour
– 2 large eggs, lightly beaten (room temperature helps them coat better)
– 1 cup Italian-seasoned breadcrumbs
– ½ cup extra virgin olive oil, my go-to for its fruity flavor
– 1 cup marinara sauce, homemade or a quality jarred brand
– 8 ounces fresh mozzarella cheese, sliced into ¼-inch rounds
– ¼ cup grated Parmesan cheese
– ½ teaspoon salt
– ¼ teaspoon black pepper
– Fresh basil leaves for garnish (a handful adds a bright finish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the eggplant slices dry with paper towels to remove excess moisture, which helps them crisp up.
3. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with salt and pepper in a third.
4. Dredge each eggplant slice first in flour, shaking off any excess, then dip in egg, and finally coat evenly in breadcrumbs, pressing gently to adhere.
5. Heat ¼ cup of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Fry the breaded eggplant in batches for 2-3 minutes per side until golden brown, adding more oil as needed to prevent sticking.
7. Transfer the fried eggplant to the prepared baking sheet in a single layer.
8. Spoon 1 tablespoon of marinara sauce onto each eggplant slice, then top with a slice of mozzarella and a sprinkle of Parmesan.
9. Bake in the preheated oven for 10-12 minutes, until the cheese is melted and bubbly with light browning on top.
10. Remove from the oven and let rest for 5 minutes to set—this keeps the stacks from falling apart when served.
11. Garnish with fresh basil leaves just before serving.

These stacks offer a delightful contrast: the eggplant becomes tender and savory, while the mozzarella adds a creamy, stretchy texture that pairs beautifully with the tangy sauce. For a creative twist, serve them over a bed of arugula with a drizzle of balsamic glaze to balance the richness.

Honey Mustard Roasted Eggplant

Gathering around the table for a simple yet impressive vegetable dish is one of my favorite weeknight rituals, and this honey mustard roasted eggplant never disappoints. It transforms humble eggplant into caramelized, savory-sweet slices that even veggie skeptics will love. Let me walk you through each step so you can recreate this cozy meal at home.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

– 1 large eggplant (about 1½ lbs), sliced into ½-inch rounds—I look for one that feels heavy for its size
– 3 tbsp extra virgin olive oil, my go-to for roasting because of its rich flavor
– 2 tbsp Dijon mustard, which adds a nice tang without being too sharp
– 1 tbsp honey, for that perfect touch of sweetness to balance the mustard
– 2 cloves garlic, minced—freshly minced makes all the difference here
– ½ tsp kosher salt, which I prefer for its coarse texture that seasons evenly
– ¼ tsp black pepper, freshly ground if you have it
– Fresh parsley, chopped, for garnish (optional but adds a bright finish)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, honey, minced garlic, kosher salt, and black pepper until smooth.
3. Tip: Taste the honey mustard mixture now—if you prefer it sweeter, add another teaspoon of honey.
4. Arrange the eggplant rounds in a single layer on the prepared baking sheet, ensuring they don’t overlap.
5. Brush both sides of each eggplant round generously with the honey mustard mixture using a pastry brush.
6. Tip: Let the coated eggplant sit for 5 minutes to absorb the flavors before roasting.
7. Roast the eggplant in the preheated oven for 20–25 minutes, flipping halfway through, until the edges are golden brown and the centers are tender when pierced with a fork.
8. Tip: Check at 20 minutes—if the eggplant isn’t caramelized enough, roast for an additional 5 minutes.
9. Remove the baking sheet from the oven and let the eggplant cool for 2–3 minutes on the sheet.
10. Transfer the roasted eggplant to a serving platter and sprinkle with chopped fresh parsley if using.
Zesty and tender, these eggplant rounds boast a sticky-sweet glaze with a hint of garlicky warmth. Serve them over a bed of quinoa for a hearty vegetarian meal, or layer them in sandwiches with fresh greens for a satisfying crunch. Leftovers? They’re delicious cold straight from the fridge the next day.

Lemon Herb Roasted Eggplant

Cooking a simple vegetable dish can transform your weeknight dinners, and this lemon herb roasted eggplant is a perfect example. Let me guide you through each step methodically so you can achieve tender, flavorful results every time.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 2 medium eggplants (I prefer firm ones with smooth, shiny skin)
– ¼ cup extra virgin olive oil (my go-to for roasting)
– 2 tablespoons fresh lemon juice (squeezed right before using for maximum brightness)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tablespoon chopped fresh rosemary (I grow mine in a small pot on the windowsill)
– 1 teaspoon dried oregano
– ½ teaspoon salt (I use fine sea salt for even distribution)
– ¼ teaspoon black pepper

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. Wash the eggplants and pat them completely dry with paper towels to ensure they roast nicely.
3. Cut the eggplants into 1-inch cubes—uniform pieces help them cook evenly.
4. In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, chopped rosemary, dried oregano, salt, and black pepper until well combined.
5. Add the eggplant cubes to the bowl and toss thoroughly with the marinade, coating every piece evenly.
6. Spread the eggplant in a single layer on the prepared baking sheet, leaving space between pieces so they roast instead of steam.
7. Roast in the preheated oven for 25–30 minutes, flipping the pieces halfway through with a spatula for even browning.
8. Check for doneness: the eggplant should be golden brown and tender when pierced with a fork.
9. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
Zesty and aromatic, this dish emerges from the oven with a caramelized exterior and a soft, creamy interior that melts in your mouth. Serve it warm over a bed of quinoa or couscous, or toss it into a fresh salad for a vibrant, herbaceous twist that’s sure to impress.

Conclusion

Kickstart your culinary creativity with these 21 oven-roasted eggplant recipes! From hearty mains to savory sides, this roundup proves eggplant’s incredible versatility. We hope you find a new favorite dish to love. Give a recipe a try, then let us know which one you adored in the comments below. If you enjoyed this collection, please share it on Pinterest to help other home cooks discover it too!