25+ Delicious Friday Eggplant Recipes to Brighten Your Weekend

Eggplant is one of those versatile vegetables that can be transformed into a multitude of delicious dishes, making it perfect for any Friday night meal.

Whether you’re looking for something hearty and comforting or light and fresh, eggplant is a fantastic choice. Known for its ability to soak up flavors, eggplant can be grilled, roasted, sautéed, or even turned into decadent fritters.

Plus, it pairs beautifully with a variety of other ingredients like tomatoes, cheese, garlic, and spices, offering endless possibilities for culinary creativity.

In this article, we’ve rounded up 25+ Friday eggplant recipes that will make your weekend meals deliciously memorable.

Whether you’re craving a savory side, a filling main course, or a fresh appetizer, these recipes will inspire your next meal.

So, get ready to celebrate this humble yet flavorful vegetable in all its forms!

25+ Delicious Friday Eggplant Recipes to Brighten Your Weekend

Eggplant is a remarkable vegetable that can be enjoyed in so many different ways, especially when you’re looking to spice up your Friday night meals.

From comforting casseroles to light salads, crispy fritters to savory curries, there’s no shortage of inventive ways to prepare eggplant for your weekend.

With the 25+ recipes shared in this article, you can explore a range of flavors and cooking techniques that will make each Friday meal something to look forward to.

So, next time you’re planning your weekend menu, consider eggplant as your go-to ingredient for creating dishes that are as satisfying as they are delicious.

Grilled Eggplant with Garlic Herb Marinade

This grilled eggplant recipe is a versatile dish that captures the smoky flavors of charred eggplant, enhanced with a fragrant garlic herb marinade. Perfect for Friday dinners, it pairs beautifully with grilled meats, fresh salads, or as a standalone vegetarian delight.

Ingredients:

• 2 medium-sized eggplants, sliced into ½-inch rounds
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper.
3. Brush both sides of the eggplant slices with the marinade and let them rest for 10 minutes.
4. Place the eggplant slices on the grill and cook for 4–5 minutes per side until tender and slightly charred.
5. Serve hot, garnished with fresh parsley or crumbled feta cheese.

Grilled eggplant with garlic herb marinade is a quick yet satisfying recipe perfect for a relaxing Friday evening. Its rich flavors and smoky aroma make it a hit whether served as a main dish or a flavorful side.

Eggplant Parmesan Casserole

Eggplant Parmesan Casserole is a comforting and hearty meal, ideal for kicking off your weekend. Layers of crispy eggplant, rich marinara sauce, and melted cheese make this a crowd-pleasing classic for Friday dinner.

Ingredients:

• 2 large eggplants, sliced into ¼-inch rounds
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 ½ cups breadcrumbs
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs.
3. Fry the slices in a skillet with oil until golden brown on both sides.
4. In a baking dish, layer marinara sauce, fried eggplant slices, mozzarella cheese, and Parmesan cheese. Repeat until all ingredients are used, ending with a cheese layer.
5. Bake for 25–30 minutes or until the cheese is bubbly and golden.
6. Let it cool slightly before garnishing with fresh basil and serving.

Eggplant Parmesan Casserole is a warm and satisfying dish that’s sure to become a Friday favorite. Its rich layers of flavor make it perfect for sharing with family or friends as you ease into the weekend.

Spicy Eggplant Stir-Fry

For those who love a spicy kick, this eggplant stir-fry is a quick and vibrant dish perfect for a Friday night dinner. Packed with bold flavors and nutritious ingredients, it’s a great way to end the week on a high note.

Ingredients:

• 1 large eggplant, cubed
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 1 red chili, finely sliced (optional for heat)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 cup sliced bell peppers (optional)
• 2 green onions, chopped

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and chili, and sauté until fragrant.
3. Add the eggplant cubes and stir-fry for 5–7 minutes until softened.
4. In a small bowl, mix soy sauce, oyster sauce, sesame oil, and sugar. Pour the sauce over the eggplant.
5. Stir in the sliced bell peppers (if using) and cook for another 3 minutes.
6. Garnish with chopped green onions and serve with steamed rice or noodles.

Spicy Eggplant Stir-Fry is the perfect way to add excitement to your Friday night meals. Its vibrant flavors and quick preparation make it a fantastic choice for a satisfying dinner after a long week.

Eggplant and Chickpea Curry

This eggplant and chickpea curry is a hearty, comforting dish full of robust flavors and satisfying textures. The creamy coconut milk base and the rich spices make it the perfect warming meal to enjoy on a Friday night.

Ingredients:

• 2 medium eggplants, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until softened.
2. Stir in the curry powder, cumin, and turmeric, cooking for another minute until fragrant.
3. Add the cubed eggplant and chickpeas, cooking for about 5 minutes, stirring occasionally.
4. Pour in the coconut milk and bring to a simmer. Let it cook for 15–20 minutes, or until the eggplant is tender and the curry has thickened.
5. Season with salt and pepper to taste, then garnish with fresh cilantro before serving.

Eggplant and Chickpea Curry is a perfect dish to warm you up on a Friday night. Its creamy texture and complex flavors will leave you feeling satisfied, while the addition of chickpeas makes it a wholesome and filling meal.

Eggplant and Tomato Gratin

This eggplant and tomato gratin is a Mediterranean-inspired dish that features layers of tender eggplant, fresh tomatoes, and melted cheese. It’s a comforting, flavorful casserole ideal for a Friday night dinner with family or friends.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 3 tomatoes, sliced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle olive oil over a baking dish and begin layering the eggplant slices, followed by the tomato slices.
3. Sprinkle a pinch of salt and pepper over the layers, then top with shredded mozzarella and Parmesan cheese.
4. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
5. Bake for 25–30 minutes or until the cheese is golden and bubbly, and the eggplant is tender.
6. Garnish with fresh basil before serving.

Eggplant and Tomato Gratin is a crowd-pleasing dish that brings together the fresh, earthy flavors of eggplant and tomatoes, elevated by the richness of cheese. It’s a satisfying meal that’s easy to make and perfect for a Friday gathering.

Eggplant Tacos with Avocado Salsa

Eggplant tacos offer a unique twist on the traditional taco. The tender, spiced eggplant pairs perfectly with a zesty avocado salsa, making for a refreshing yet filling meal on a Friday evening. These tacos are not only delicious but also vegetarian-friendly.

Ingredients:

• 1 medium eggplant, diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1 tomato, diced
• 1 small red onion, finely chopped
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced eggplant, cumin, chili powder, salt, and pepper, cooking for 8–10 minutes until the eggplant is tender and slightly browned.
2. While the eggplant cooks, prepare the avocado salsa by combining diced avocado, tomato, onion, lime juice, and cilantro in a bowl. Season with salt and pepper.
3. Warm the corn tortillas in a dry skillet or microwave.
4. To assemble, fill each tortilla with the spiced eggplant mixture and top with a spoonful of the avocado salsa.
5. Serve immediately, garnished with extra cilantro if desired.

Eggplant tacos with avocado salsa are an inventive and flavorful way to enjoy eggplant. The rich and savory eggplant perfectly balances the creamy, tangy salsa, creating a fresh and satisfying dish that’s perfect for a Friday night dinner.

Roasted Eggplant with Tahini Sauce

This roasted eggplant with tahini sauce is a Middle Eastern-inspired dish that’s both light and filling. The roasted eggplant’s smoky flavor is enhanced by the rich, creamy tahini sauce, making it a delightful vegetarian option for your Friday meal.

Ingredients:

• 2 medium eggplants, sliced into rounds or halves
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• ½ cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp water (adjust for desired sauce consistency)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper.
3. Roast the eggplant in the preheated oven for 25-30 minutes, flipping halfway through, until tender and slightly golden.
4. While the eggplant roasts, make the tahini sauce by whisking together tahini, lemon juice, minced garlic, and water until smooth. Adjust the water to achieve your desired consistency.
5. Once the eggplant is roasted, drizzle with tahini sauce and garnish with fresh parsley before serving.

Roasted eggplant with tahini sauce is a simple yet elegant dish that highlights the natural flavor of eggplant. The creamy tahini adds a rich contrast to the roasted eggplant, creating a perfectly balanced meal for a relaxing Friday night.

Eggplant and Bell Pepper Stir-Fry

This eggplant and bell pepper stir-fry is a vibrant and easy-to-make dish that delivers bold flavors and crisp textures. The combination of tender eggplant and sweet bell peppers, seasoned with soy sauce and garlic, makes it a great option for a quick and satisfying Friday dinner.

Ingredients:

• 2 medium eggplants, sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 garlic cloves, minced
• 2 tsp ginger, minced
• 1 tbsp sesame seeds (optional)
• 2 green onions, sliced

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and sauté until fragrant.
2. Add the sliced eggplant and bell peppers to the skillet and stir-fry for about 7–8 minutes, or until the vegetables are tender but still slightly crisp.
3. In a small bowl, mix the soy sauce, rice vinegar, and honey. Pour the sauce over the vegetables and stir to coat.
4. Cook for an additional 2–3 minutes, allowing the sauce to thicken and the flavors to combine.
5. Garnish with sesame seeds and sliced green onions before serving.

Eggplant and bell pepper stir-fry is a quick and flavorful dish perfect for a Friday night when you need something light yet satisfying. The combination of soy sauce, sesame oil, and honey creates a delicious glaze that elevates the natural sweetness of the vegetables.

Eggplant and Ricotta Stuffed Shells

Eggplant and ricotta stuffed shells are a comforting, cheesy pasta dish that makes for a hearty Friday meal. The tender eggplant pairs wonderfully with creamy ricotta cheese and marinara sauce, making this dish an indulgent yet vegetarian-friendly option.

Ingredients:

• 12 jumbo pasta shells
• 1 medium eggplant, diced
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup marinara sauce
• ½ tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions, drain, and set aside.
3. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened. Add the diced eggplant and cook for 8–10 minutes until tender.
4. In a large mixing bowl, combine the cooked eggplant mixture with ricotta cheese, ½ cup mozzarella cheese, oregano, salt, and pepper.
5. Stuff each cooked pasta shell with the eggplant and ricotta mixture and arrange in a baking dish. Pour marinara sauce over the stuffed shells and top with the remaining mozzarella cheese.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

Eggplant and ricotta stuffed shells are the perfect balance of creamy, cheesy, and savory flavors. This dish is both comforting and satisfying, making it a great option for a Friday dinner that’s sure to please everyone at the table.

Grilled Eggplant with Garlic and Mint Yogurt Sauce

Grilled eggplant with garlic and mint yogurt sauce is a simple yet elegant dish that combines smoky grilled eggplant with a cool, creamy yogurt sauce. This fresh and flavorful dish is perfect for a Friday meal, offering a balance of savory and refreshing elements in every bite.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1 garlic clove, minced
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 1 tsp honey (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for about 4-5 minutes per side until tender and slightly charred.
4. While the eggplant is grilling, mix the Greek yogurt, minced garlic, chopped mint, lemon juice, and honey (if using) in a small bowl.
5. Once the eggplant is grilled, serve it topped with the mint yogurt sauce.

Grilled eggplant with garlic and mint yogurt sauce is a light yet flavorful dish that pairs well with many sides. The smoky grilled eggplant and the refreshing yogurt sauce make it a delightful and satisfying meal, perfect for a relaxed Friday dinner.

Eggplant Parmesan Bites

Eggplant Parmesan bites are a bite-sized version of the classic Eggplant Parmesan, making them perfect for a Friday night appetizer or a fun dinner. Crispy on the outside with a gooey, cheesy center, these bites are a crowd-pleaser that will quickly become a favorite.

Ingredients:

• 2 medium eggplants, sliced into 1-inch rounds
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 egg, beaten
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a shallow bowl, mix breadcrumbs, Parmesan cheese, oregano, and garlic powder.
3. Dip each eggplant slice into the beaten egg, then coat with the breadcrumb mixture. Place the coated slices on a baking sheet.
4. Bake the eggplant slices for 15–20 minutes, flipping halfway through, until golden brown and crispy.
5. Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce and a sprinkle of mozzarella cheese.
6. Return to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Eggplant Parmesan bites offer all the classic flavors of Eggplant Parmesan in a fun, bite-sized form. They’re crispy, cheesy, and perfect for a casual Friday dinner or as an appetizer for your weekend gatherings.

Eggplant and Zucchini Fritters

Eggplant and zucchini fritters are a great way to use up your summer vegetables while making a crispy, savory snack or meal. These fritters are light yet satisfying, perfect for a Friday night appetizer or a main course when paired with a side salad.

Ingredients:

• 1 medium eggplant, grated
• 1 medium zucchini, grated
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for frying
• 1/2 cup sour cream (for dipping)

Instructions:

1. Place the grated eggplant and zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the grated eggplant and zucchini with the beaten egg, flour, breadcrumbs, parsley, garlic, salt, and pepper.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop spoonfuls of the vegetable mixture into the skillet and flatten into fritters. Fry for about 3-4 minutes per side, or until golden brown and crispy.
5. Remove from the skillet and drain on paper towels.
6. Serve the fritters with a side of sour cream for dipping.

Eggplant and zucchini fritters are a fantastic way to enjoy the bounty of summer vegetables in a crispy, savory form. These fritters are quick to make and offer a delicious combination of textures and flavors, perfect for a Friday night snack or main dish.

Eggplant and Chickpea Curry

Eggplant and chickpea curry is a hearty, flavorful dish that brings together the rich, smoky taste of eggplant with the earthy, protein-packed chickpeas in a fragrant, spiced curry sauce. Perfect for a cozy Friday night, this dish is both satisfying and nourishing, making it a great option for vegetarians or anyone looking to enjoy a flavorful plant-based meal.

Ingredients:

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion, garlic, and ginger and sauté for 5 minutes, until softened and fragrant.
2. Add the diced eggplant to the skillet and cook for 8-10 minutes, stirring occasionally, until the eggplant becomes soft and starts to brown.
3. Stir in the curry powder, cumin, turmeric, and chili powder (if using) and cook for another minute to toast the spices.
4. Add the diced tomatoes, coconut milk, and chickpeas. Stir to combine and bring the mixture to a simmer.
5. Reduce the heat and let the curry cook for another 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This eggplant and chickpea curry is a comforting and flavorful dish that’s perfect for a relaxed Friday night. The combination of tender eggplant, creamy coconut milk, and aromatic spices makes it an incredibly satisfying meal. Serve it with rice or naan for the full experience!

Eggplant, Tomato, and Mozzarella Skewers

Eggplant, tomato, and mozzarella skewers are a delicious, bite-sized appetizer or main course perfect for a Friday evening. The smoky flavor of grilled eggplant combined with juicy tomatoes and creamy mozzarella creates a mouthwatering dish that’s simple yet full of flavor. These skewers are easy to prepare and can be enjoyed with a drizzle of balsamic glaze.

Ingredients:

• 1 medium eggplant, cut into cubes
• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls (bocconcini or ciliegine), drained
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. Thread the eggplant cubes, cherry tomatoes, and mozzarella balls onto skewers, alternating the ingredients.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Grill the skewers for about 4-5 minutes per side, until the eggplant is tender and grill marks appear.
5. Remove the skewers from the grill and drizzle with balsamic vinegar and chopped basil.
6. If desired, drizzle with balsamic glaze for extra flavor.

These eggplant, tomato, and mozzarella skewers are perfect for a light and fresh Friday meal. Grilled to perfection, they’re both satisfying and healthy. Serve them as an appetizer or pair with a side salad for a complete meal that’s bursting with flavor.

Eggplant and Spinach Lasagna

Eggplant and spinach lasagna is a vegetarian twist on the classic lasagna, using roasted eggplant slices in place of pasta layers for a low-carb and rich alternative. The combination of creamy ricotta, savory marinara sauce, and tender spinach makes this lasagna a deliciously satisfying choice for a cozy Friday dinner.

Ingredients:

• 2 medium eggplants, sliced lengthwise into ½-inch thick slices
• 3 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway through, until tender and lightly golden.
3. In a mixing bowl, combine ricotta cheese, egg, chopped spinach, oregano, and a pinch of salt and pepper.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer roasted eggplant slices on top, followed by a layer of ricotta and spinach mixture. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce.
5. Sprinkle the top with mozzarella and Parmesan cheese.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Let the lasagna rest for a few minutes before serving.

Eggplant and spinach lasagna is a comforting and hearty dish that’s perfect for a Friday night dinner. The roasted eggplant acts as a wonderful substitute for traditional pasta, while the creamy spinach and ricotta filling provides rich flavor in every bite. This dish is sure to please vegetarians and non-vegetarians alike!

Note: More recipes are coming soon!