35+ Must-Try Italian Baked Eggplant Recipes for Every Occasion

Italian cuisine is renowned for its rich flavors, fresh ingredients, and time-honored techniques.

Among the many beloved dishes from Italy, eggplant is a star ingredient, particularly when baked to perfection.

Baked eggplant offers a beautiful balance of tenderness, flavor, and versatility.

Whether it’s the comforting, cheesy layers of Eggplant Parmesan or the lighter, herb-infused notes of roasted eggplant, the possibilities are endless.

In this article, we’ve rounded up over 35 Italian-inspired baked eggplant recipes that showcase the best this vibrant vegetable has to offer.

These recipes range from classic Italian favorites to innovative twists, all designed to highlight eggplant’s rich texture and ability to absorb delicious seasonings.

Perfect for both weeknight dinners and special occasions, these dishes will become staples in your cooking repertoire.

Whether you’re looking to make a hearty main course or a savory side dish, there’s something for everyone in this collection of Italian baked eggplant recipes.

Let’s dive in and explore the magic of baked eggplant!

35+ Must-Try Italian Baked Eggplant Recipes for Every Occasion

Italian baked eggplant dishes are perfect for anyone seeking flavorful, nutritious, and comforting meals.

From the hearty layers of baked Eggplant Parmesan to the lighter, fresh flavors of roasted eggplant with herbs, these recipes bring out the best of this versatile vegetable.

Whether you’re preparing a simple weeknight dinner or hosting a special gathering, these Italian-inspired eggplant dishes will impress your guests and satisfy your cravings.

With over 35 recipes to choose from, you’ll never run out of creative ways to enjoy eggplant in your kitchen.

These recipes also provide great options for vegetarians, and with a few adaptations, you can easily make them gluten-free or dairy-free.

So, why not dive into the world of Italian baked eggplant and enjoy the flavors of Italy, no matter where you are?

Baked Eggplant Parmesan

Baked Eggplant Parmesan is a healthier take on the classic fried version. The eggplant slices are lightly coated in breadcrumbs and Parmesan, then baked until crispy and golden. Layered with marinara sauce and mozzarella cheese, it creates a savory, cheesy delight. This dish is perfect for those who crave Italian comfort food but prefer a lower-fat version without sacrificing flavor.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs (preferably panko)
• 1/2 cup flour
• 2 large eggs, beaten
• Olive oil spray
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the eggplants into 1/2-inch rounds. Sprinkle both sides with salt and set them aside for 20 minutes to draw out excess moisture. Pat them dry with a paper towel.
3. Set up three bowls for the breading process. In the first bowl, place the flour. In the second, beat the eggs. In the third, mix the breadcrumbs with grated Parmesan.
4. Dip each eggplant slice in flour, then egg, and finally coat with the breadcrumb mixture.
5. Arrange the breaded eggplant slices on the prepared baking sheet. Lightly spray with olive oil and bake for 25-30 minutes, flipping halfway, until golden and crispy.
6. Once baked, spread a thin layer of marinara sauce in a baking dish. Layer the eggplant slices, topping each with mozzarella cheese and a bit more marinara sauce.
7. Bake for another 15-20 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve hot.

Baked Eggplant Parmesan is a delightful dish that combines the rich flavors of Italy with a healthy twist. The eggplant retains its tender texture while the crispy coating adds a satisfying crunch. The melted mozzarella and tangy marinara sauce create a comforting and flavorful meal that everyone can enjoy. Whether served as a main dish or alongside a salad, this baked version of the classic Italian favorite is sure to become a family favorite.

Baked Eggplant Rollatini with Ricotta and Spinach

Baked Eggplant Rollatini is a classic Italian dish featuring tender eggplant slices rolled with a creamy ricotta and spinach filling, topped with marinara sauce, and baked to perfection. This comforting, yet light dish is ideal for a family dinner or a special occasion. The combination of the eggplant’s subtle flavor and the rich filling creates a well-balanced dish that’s both satisfying and delicious.

Ingredients:

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 cup ricotta cheese
• 1 cup cooked spinach, squeezed dry
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the eggplants lengthwise into thin strips. Lay them on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 15-20 minutes, until the eggplant is tender and slightly golden.
3. While the eggplant is roasting, combine the ricotta cheese, cooked spinach, Parmesan cheese, and egg in a mixing bowl. Season with salt and pepper, and mix until smooth.
4. Once the eggplant strips are cool enough to handle, spread a spoonful of the ricotta-spinach mixture onto each strip. Roll up the strips tightly and place them seam-side down in a greased baking dish.
5. Pour marinara sauce over the eggplant rolls and top with shredded mozzarella cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve warm.

Baked Eggplant Rollatini is a satisfying dish that brings a perfect balance of textures and flavors. The tender roasted eggplant wraps around a creamy ricotta-spinach filling, and the marinara sauce adds just the right touch of acidity. Whether served as a main course or as part of an Italian feast, these rollatini are sure to impress guests and family alike with their heartwarming flavors.

Baked Eggplant with Tomato and Mozzarella

This Baked Eggplant with Tomato and Mozzarella is a simple, light Italian-inspired dish that’s packed with fresh flavors. Sliced eggplant is topped with ripe tomatoes, fresh mozzarella, and basil, then baked until the cheese is melted and the vegetables are tender. It’s an ideal option for a healthy lunch or a side dish that pairs well with any Italian meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 medium tomatoes, sliced
• 1 cup fresh mozzarella cheese, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• Fresh basil leaves for garnish
• Balsamic glaze (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and dried oregano.
3. Bake the eggplant for 15 minutes, or until slightly tender.
4. Remove the eggplant from the oven and layer each slice with a slice of tomato and mozzarella.
5. Return the eggplant to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil leaves and drizzle with balsamic glaze, if desired.
7. Serve hot as a side dish or light meal.

Baked Eggplant with Tomato and Mozzarella is a simple yet flavorful dish that highlights the natural goodness of fresh ingredients. The soft, roasted eggplant serves as the perfect base for the juicy tomatoes and creamy mozzarella. The addition of basil and a drizzle of balsamic glaze elevates the dish, giving it a fresh and zesty finish. This easy-to-make recipe is a great way to enjoy healthy, Italian-inspired flavors that will leave you feeling satisfied and nourished.

Baked Eggplant with Garlic and Herb Crust

Baked Eggplant with Garlic and Herb Crust is a flavorful and aromatic Italian-inspired dish that brings together the earthy taste of eggplant with the bold flavors of garlic and herbs. The eggplant slices are coated in a seasoned breadcrumb mixture and baked until golden and crispy. Perfect as a side dish or a vegetarian main, this recipe offers a satisfying crunch with every bite and is sure to become a go-to in your cooking repertoire.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup breadcrumbs (panko or regular)
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the eggplants into 1/2-inch thick rounds and season them lightly with salt. Let them sit for about 15 minutes to draw out excess moisture, then pat dry with paper towels.
3. In a shallow bowl, combine the breadcrumbs, minced garlic, chopped parsley, thyme, oregano, and Parmesan cheese. Season with salt and pepper.
4. Lightly brush the eggplant slices with olive oil, then coat each slice in the breadcrumb mixture, pressing gently to ensure the crumbs stick.
5. Arrange the coated eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until the crust is golden and crispy.
6. Serve warm as a side dish or main course.

Baked Eggplant with Garlic and Herb Crust offers a burst of flavor with every bite. The garlic and herb coating adds a delightful fragrance, while the crispy texture provides a satisfying contrast to the soft, tender eggplant. This dish is perfect for those looking for a healthy yet indulgent option, and it can be served alongside pasta, salads, or as a standalone vegetarian delight. The golden crust and fragrant herbs make it a standout at any meal.

Baked Eggplant and Zucchini Gratin

Baked Eggplant and Zucchini Gratin is a hearty and comforting Italian-inspired dish that combines the earthy flavors of eggplant and zucchini with a rich, cheesy topping. The vegetables are layered in a baking dish with a mixture of Parmesan and mozzarella cheese, then baked to golden perfection. This gratin is perfect for those looking to enjoy a satisfying, veggie-packed dish with a decadent, cheesy finish.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Slice the eggplant and zucchini into rounds, then arrange them alternately in the greased baking dish.
3. Drizzle olive oil over the vegetables and season with salt, pepper, garlic powder, and dried basil.
4. In a small bowl, mix the Parmesan cheese, mozzarella cheese, and heavy cream together.
5. Pour the cheese mixture evenly over the vegetables, ensuring they are well-covered.
6. Bake for 30-35 minutes, or until the cheese is melted and bubbly and the vegetables are tender.
7. Garnish with fresh parsley and serve warm.

Baked Eggplant and Zucchini Gratin is a comforting, flavorful dish that pairs the mild flavors of eggplant and zucchini with a rich, creamy cheese topping. The combination of Parmesan and mozzarella creates a perfectly melted, golden crust, making each bite indulgent and satisfying. This gratin is an excellent choice for a family dinner or a special occasion, providing both the nutrition of vegetables and the decadence of a cheesy, baked casserole.

Baked Eggplant with Lemon and Mint

Baked Eggplant with Lemon and Mint offers a refreshing twist on the traditional roasted eggplant. The eggplant slices are seasoned with fresh lemon juice, zest, and mint, creating a bright, aromatic dish that is both savory and tangy. This recipe is a perfect summer dish, as the citrus and mint elevate the eggplant’s natural flavor, offering a light and vibrant option that’s perfect as a side or a standalone vegetarian meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1 tablespoon fresh mint, chopped
• Salt and pepper to taste
• Fresh lemon slices for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the eggplants into 1/2-inch thick rounds and arrange them on the baking sheet.
3. Drizzle the eggplant slices with olive oil, and season with salt, pepper, and lemon zest.
4. Roast the eggplant for 20-25 minutes, flipping halfway through, until tender and golden.
5. Once baked, squeeze fresh lemon juice over the eggplant and sprinkle with chopped mint.
6. Garnish with lemon slices and serve warm.

Baked Eggplant with Lemon and Mint is a refreshing and light dish that highlights the natural sweetness of eggplant while introducing the bright, zesty flavors of lemon and mint. This recipe is perfect for summer gatherings, barbecues, or as a side dish to grilled meats. The citrusy and herbal notes add a lively twist, making this dish a delightful option for anyone seeking a healthy and flavorful Mediterranean-inspired meal.

Baked Eggplant with Anchovy and Olive Tapenade

Baked Eggplant with Anchovy and Olive Tapenade is a savory, Mediterranean-inspired dish that combines the rich flavors of eggplant with a bold anchovy and olive tapenade. This dish brings together the umami of anchovies, the saltiness of olives, and the creaminess of eggplant in a truly unique way. It’s an ideal appetizer or side dish for those who love complex, savory flavors that transport them to the heart of the Mediterranean.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup tapenade (made from black olives, anchovies, capers, and olive oil)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the eggplants into 1/2-inch rounds and arrange them on the baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Bake the eggplant for 20-25 minutes, or until tender and golden brown.
4. While the eggplant is baking, prepare the tapenade if not using store-bought: combine black olives, anchovies, capers, and olive oil in a food processor and pulse until smooth.
5. Once the eggplant is done, remove it from the oven and spread a small amount of tapenade on each slice.
6. Drizzle the baked eggplant with fresh lemon juice and garnish with chopped parsley.
7. Serve as an appetizer or side dish.

Baked Eggplant with Anchovy and Olive Tapenade is an unforgettable, bold dish that combines Mediterranean flavors into a perfectly roasted package. The rich tapenade adds depth to the tender eggplant, while the bright lemon juice and fresh parsley offer a refreshing contrast. This dish is perfect for anyone who enjoys robust, savory tastes and is ideal for entertaining guests or serving as a sophisticated side to a main course.

Baked Eggplant with Pesto and Pine Nuts

Baked Eggplant with Pesto and Pine Nuts is a delightful Italian dish that combines the smoky, tender eggplant with the aromatic flavors of basil pesto and the crunch of toasted pine nuts. The pesto infuses the eggplant with a fresh, herbal note, while the pine nuts add a satisfying texture. This dish is easy to make yet full of bold flavors, making it a perfect option for a weeknight dinner or a special occasion.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup pine nuts, toasted
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the eggplants into 1/2-inch rounds and place them on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Bake the eggplant for 20-25 minutes, or until tender and golden brown.
4. While the eggplant is baking, toast the pine nuts in a small pan over medium heat until lightly golden and fragrant, about 3-5 minutes.
5. Once the eggplant is done, remove it from the oven and spread a spoonful of pesto on each slice.
6. Sprinkle the toasted pine nuts over the pesto-covered eggplant and garnish with fresh basil leaves.
7. Serve as a side dish or as a vegetarian main course.

Baked Eggplant with Pesto and Pine Nuts is a flavorful, aromatic dish that brings together the earthiness of eggplant with the fresh, herbaceous notes of basil pesto. The toasted pine nuts add a delightful crunch, while the olive oil enhances the natural flavors. This dish is a perfect option for those looking for a vegetarian Italian meal that feels indulgent but is surprisingly light and satisfying.

Baked Eggplant with Ricotta and Marinara Sauce

Baked Eggplant with Ricotta and Marinara Sauce is an easy-to-make, satisfying dish that brings together layers of tender eggplant, creamy ricotta, and tangy marinara sauce. This dish is a healthier alternative to classic eggplant Parmesan, offering a lighter yet still indulgent flavor profile. It’s perfect for those who love Italian flavors but want a dish that’s simple to prepare and full of wholesome ingredients.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the eggplants into 1/2-inch rounds and season them lightly with salt and pepper.
3. Drizzle olive oil over the eggplant slices and bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
4. While the eggplant is baking, prepare the ricotta mixture: combine ricotta cheese, salt, and pepper in a bowl.
5. Once the eggplant is baked, arrange the slices in a greased baking dish. Spread a layer of ricotta on top of each eggplant slice.
6. Pour marinara sauce over the ricotta layer and sprinkle with mozzarella and Parmesan cheese.
7. Return the dish to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve hot.

Baked Eggplant with Ricotta and Marinara Sauce is a comforting, wholesome dish that combines the richness of ricotta with the tangy flavors of marinara and the tender texture of eggplant. It’s a great alternative to traditional eggplant Parmesan, offering a lighter option without compromising on flavor. Whether served as a main course or as part of an Italian feast, this dish is sure to delight those who appreciate classic Italian comfort food.

Baked Eggplant Parmesan

Baked Eggplant Parmesan is a classic Italian comfort food made by layering crispy, baked eggplant slices with marinara sauce and melted cheese. Unlike the traditional fried version, this healthier alternative uses a baked method to achieve a crispy exterior while keeping the inside soft and tender. This dish is perfect for those looking for a lighter but still indulgent take on the beloved Eggplant Parmesan.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs (preferably panko)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• Olive oil spray for greasing
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. Slice the eggplants into 1/2-inch rounds, then season with salt and let sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
3. In a shallow dish, mix the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
4. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to ensure a full coating.
5. Arrange the coated eggplant slices on the prepared baking sheet and lightly spray with olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
6. In a baking dish, layer the baked eggplant slices, spooning marinara sauce over each layer, followed by a sprinkle of mozzarella cheese. Repeat until all the eggplant is used.
7. Top with extra mozzarella and Parmesan, then bake for an additional 15-20 minutes until the cheese is bubbly and golden.
8. Garnish with fresh basil and serve.

Baked Eggplant Parmesan is a lighter, healthier version of the traditional Italian classic, yet it retains all the comfort and rich flavors. The baked eggplant slices provide a crisp texture while the marinara and gooey melted cheese add layers of savory goodness. Perfect for a family meal or dinner party, this dish is a satisfying option for anyone who loves the taste of Italian cuisine but prefers a healthier twist.

Baked Eggplant with Feta and Tomatoes

Baked Eggplant with Feta and Tomatoes is a vibrant and delicious Mediterranean-inspired dish. The combination of juicy tomatoes, briny feta cheese, and the soft, tender eggplant creates a balanced and flavorful dish that can be served as a main course or a side. The eggplant is roasted to perfection, while the feta adds a creamy texture that complements the freshness of the tomatoes. This recipe is light yet satisfying, making it perfect for a summer dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 cups cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the eggplants into 1/2-inch rounds and arrange them on the baking sheet. Drizzle with olive oil and season with salt, pepper, oregano, and garlic powder.
3. Roast the eggplant in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden.
4. While the eggplant is roasting, halve the cherry tomatoes and season them with salt, pepper, and a drizzle of olive oil.
5. Once the eggplant is done, remove from the oven and top each slice with a few tomato halves and crumbled feta cheese.
6. Return the eggplant to the oven for an additional 5-7 minutes, allowing the feta to soften and the tomatoes to warm through.
7. Garnish with fresh basil and serve immediately.

Baked Eggplant with Feta and Tomatoes is a wonderfully fresh and flavorful dish that brings together Mediterranean ingredients in a delightful way. The roasted eggplant provides a tender base, while the combination of feta and tomatoes adds brightness and a creamy texture. Whether served as a side or a light main dish, this recipe is an excellent choice for those seeking a satisfying and healthy option with bold flavors.

Baked Eggplant with Ricotta and Spinach Stuffing

Baked Eggplant with Ricotta and Spinach Stuffing is a comforting and hearty Italian-inspired dish. The eggplants are halved and roasted, then filled with a creamy mixture of ricotta cheese and sautéed spinach. The dish is baked until golden and bubbling, making it a perfect vegetarian main course. With the richness of ricotta and the earthy flavor of spinach, this recipe is both indulgent and nutritious.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 teaspoon nutmeg
• 1/4 cup grated Parmesan cheese
• 1/2 cup marinara sauce
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the eggplants in half lengthwise, scoop out the center of each half, leaving a small border around the edges. Season the eggplant halves with olive oil, salt, and pepper, then place them on the prepared baking sheet.
3. Roast the eggplants for 20-25 minutes, or until tender and golden.
4. While the eggplants are roasting, heat a skillet over medium heat and sauté the spinach until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
5. In a mixing bowl, combine the ricotta cheese, sautéed spinach, nutmeg, and Parmesan cheese. Stir well to combine.
6. Once the eggplants are done, remove them from the oven and stuff each half with the ricotta and spinach mixture.
7. Spoon a little marinara sauce over the stuffed eggplants and bake for an additional 10 minutes, until the filling is heated through and slightly golden.
8. Garnish with fresh basil and serve warm.

Baked Eggplant with Ricotta and Spinach Stuffing is a rich and satisfying dish that brings together the creamy texture of ricotta, the earthiness of spinach, and the sweetness of roasted eggplant. This dish is a great way to enjoy a hearty vegetarian meal without sacrificing flavor. It’s perfect for a cozy dinner or a special occasion, offering a balance of richness and lightness with every bite.

Baked Eggplant Rollatini

Baked Eggplant Rollatini is a deliciously indulgent yet lighter version of the classic Italian dish, Eggplant Parmesan. Instead of layering eggplant slices, this dish features thinly sliced roasted eggplant that is rolled up with a savory ricotta and spinach filling, then baked in marinara sauce and topped with melted mozzarella. The result is a comforting dish that’s both flavorful and visually impressive, making it a perfect dinner party or family meal option.

Ingredients:

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese, plus extra for topping
• 1/4 cup grated Parmesan cheese
• 1 cup fresh spinach, wilted and chopped
• 1 egg, beaten
• 2 cups marinara sauce
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
2. Slice the eggplant into 1/4-inch thick strips, and lay them on the baking sheet. Brush each slice lightly with olive oil, then season with salt and pepper. Bake for 15-20 minutes, or until the eggplant is tender and golden.
3. In a bowl, combine ricotta, mozzarella, Parmesan, wilted spinach, egg, salt, and pepper. Mix until well combined.
4. Once the eggplant slices are roasted and slightly cooled, place a spoonful of the ricotta mixture at the end of each slice and roll them up tightly.
5. Spread a layer of marinara sauce in the bottom of a baking dish. Arrange the rolled eggplants in the dish, seam side down. Pour the remaining marinara sauce over the top and sprinkle with extra mozzarella cheese.
6. Cover with foil and bake for 25-30 minutes, removing the foil for the last 10 minutes to allow the cheese to brown and bubble.
7. Garnish with fresh basil and serve hot.

Baked Eggplant Rollatini is a perfect balance of flavors and textures—tender roasted eggplant, creamy ricotta, and the savory freshness of spinach, all topped with gooey melted cheese. This dish is a great alternative to traditional lasagna and can easily be made vegetarian. It’s a satisfying and elegant meal that’s perfect for both casual family dinners and special occasions.

Baked Eggplant with Pesto and Mozzarella

Baked Eggplant with Pesto and Mozzarella combines the earthy flavor of eggplant with the rich and aromatic taste of basil pesto. This easy-to-make dish is a crowd-pleaser that brings together fresh ingredients, creating a colorful and tasty meal. The eggplant is baked until golden and soft, then topped with a dollop of pesto and a slice of mozzarella cheese. It’s an ideal appetizer, side dish, or even a light main course.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup basil pesto (store-bought or homemade)
• 1 1/2 cups fresh mozzarella, sliced
• 1 tablespoon grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
2. Drizzle the eggplant slices with olive oil and season with salt and pepper. Roast the eggplant for 20-25 minutes, flipping halfway through, until they are golden and tender.
3. Once the eggplant is roasted, remove from the oven and spoon a small amount of pesto onto each slice. Top with a slice of fresh mozzarella and sprinkle with Parmesan cheese.
4. Return the eggplant to the oven for an additional 5-7 minutes, until the mozzarella is melted and bubbly.
5. Garnish with fresh basil leaves and serve warm.

Baked Eggplant with Pesto and Mozzarella is a flavorful and refreshing dish that showcases the classic combination of eggplant and pesto. The roasted eggplant serves as a hearty base for the bright, aromatic pesto and creamy mozzarella. Whether enjoyed as a side dish, appetizer, or light main course, this recipe is sure to impress with its delicious flavors and simple preparation.

Baked Eggplant with Balsamic Glaze and Parmesan

Baked Eggplant with Balsamic Glaze and Parmesan is a simple yet flavorful dish that combines the savory taste of roasted eggplant with the tangy sweetness of balsamic vinegar and the umami richness of Parmesan cheese. The eggplant is roasted to perfection, then drizzled with a balsamic glaze and topped with a sprinkle of Parmesan cheese. This dish makes a fantastic side or appetizer, perfect for any occasion.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the eggplant slices on the sheet.
2. Drizzle the eggplant with olive oil and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until the eggplant is golden and tender.
3. While the eggplant is roasting, combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, or until the glaze thickens slightly. Remove from heat.
4. Once the eggplant is done, remove it from the oven and drizzle the balsamic glaze over the roasted slices.
5. Sprinkle the eggplant with grated Parmesan cheese and return it to the oven for an additional 5 minutes, allowing the cheese to melt.
6. Garnish with fresh parsley and serve warm.

Baked Eggplant with Balsamic Glaze and Parmesan is a delightful dish that brings together contrasting flavors and textures in a simple yet elegant way. The roasted eggplant is enhanced by the sweetness and acidity of the balsamic glaze, while the Parmesan adds a rich, savory finish. This dish is ideal as a side or appetizer and is sure to be a crowd favorite, offering a sophisticated twist on traditional eggplant preparations.

Note: More recipes are coming soon!