The purple-hued produce is easy to spot in the grocery store, but eggplant is an often-overlooked star for your dinner. While you may dabble in eating eggplant when it comes to eggplant Parmesan, there are so many other easy eggplant recipes to enjoy to make the most of the fruit. Available year-round, eggplants are at the peak of freshness and flavor from early July through October and are in the same produce family as tomatoes and peppers (both also considered fruit).
With its distinctive, dark purple skin and spongy, mild-flavored flesh, globe eggplant is the most common variety you’ll find at your local store. Anytime a recipe simply calls for eggplant, it’s likely referencing the globe eggplant. Other varieties you may find pop up during peak season are the white eggplant, similar in flavor and texture to the globe, but with white skin. The Japanese eggplant is narrow, elongated, and light purple with a mildly sweet flavor, and the Italian eggplant is a miniature version of the globe, with a firmer flesh and mildly bitter taste.
No matter which type you choose, look for smooth, shiny skin that’s free from cuts or bruises. When pressed firmly, a ripe eggplant will yield slightly to pressure and feel heavy for its size. Pass on any eggplant that feels mushy or watery when squeezed, which is likely past its prime. It’s best to enjoy eggplant within a few days, keeping it at room temperature for up to two days or in the refrigerator for up to a week. Just note that the skin might start to wrinkle, and the texture will soften the longer it sits.
Eggplant gets a bad reputation for a sometimes bitter flavor or soggy texture, but to combat this, you can easily sprinkle sliced, raw eggplant with salt and allow it to rest for 20 minutes. Then, pat it dry to remove excess moisture and cook. The result will be a mild fruit that readily takes on flavors of other ingredients and a soft, luscious texture. Grilled, roasted, sautéed, stuffed, or fried, there’s no wrong way to enjoy this versatile produce. Dive into the season’s bounty with one of these mouthwatering, easy eggplant recipes and let them inspire your own creations.
Spanish Ratatouille
This riff on French ratatouille stars the classic quartet of summer veggies, but takes its flavor cues from Spain. Fresh eggplant, bell peppers, onion, and zucchini are cooked down to a hearty stew and finished with Manchego cheese. The result works as a nutritious side or light, vegetarian-friendly main course.
Get the recipe: Spanish Ratatouille
Eggplant Parmesan Meatballs
This crowd-pleasing Italian favorite is a reimagined take on spaghetti and meatballs. Cannellini beans and breadcrumbs bulk up plant-powered eggplant “meatballs” served over zucchini noodles with tomato sauce, Parmesan, and melty mozzarella.
Get the recipe: Eggplant Parmesan Meatballs
Broiled Cod with Eggplant Caponata
Falling somewhere in between chunky sauce and thin stew, caponata is a classic Italian condiment made with seasoned eggplant, vinegar, and a medley of other vegetables. Here, it adds vibrant flavor and color to cod fillets that cook in minutes under the broiler.
Get the recipe: Broiled Cod with Eggplant Caponata
Hasselback Eggplant Parm
You can’t have a list of easy eggplant recipes without a reference to eggplant Parmesan. A simple cutting technique is the key to this five-ingredient riff that preps in 15 minutes. Hasselbacking (slicing thin) whole eggplant in even layers so that the cuts don’t go all the way through, creates crevices for fresh tomato, marinara, and mozzarella that become tender and melty in the oven.
Get the recipe: Hasselback Eggplant Parm
Eggplant Parmesan Boats
If you can’t get enough ooey-gooey eggplant Parm in your life (and who can?), these weeknight-easy, cheesy “boats” will send your tastebuds to heaven. Halved eggplants are roasted and topped with store-bought marinara, mozzarella, and breadcrumbs, making it better-for-you comfort food that preps in 10 minutes.
Get the recipe: Eggplant Parmesan Boats
Rotini with Eggplant and Feta
In less than 20 minutes, this plant-powered pasta is ready to satisfy with Mediterranean flavors that are even better the next day, served warm or cold. Bottled Greek vinaigrette serves as the sauce that melds together sautéed eggplant, cherry tomatoes, feta, and Kalamata olives tossed with curly rotini noodles.
Get the recipe: Rotini with Eggplant and Feta
