25+ Delicious Sunday Eggplant Recipes to Try This Weekend

Eggplant is one of those versatile vegetables that can easily transform into a variety of delicious dishes.

Whether you’re preparing a simple side or a hearty main course, eggplant’s rich texture and ability to absorb flavors make it an ideal choice for any meal.

And what better time to indulge in some flavorful eggplant dishes than on a relaxing Sunday?

From roasted eggplant to creamy casseroles, this list of 25+ Sunday eggplant recipes will help you create a memorable meal that everyone at the table will enjoy.

These recipes are perfect for all tastes, whether you’re craving something light and healthy or rich and indulgent.

So, gather your ingredients, and let’s get cooking with these delicious eggplant recipes that are bound to make your Sunday special!

25+ Delicious Sunday Eggplant Recipes to Try This Weekend

With its ability to adapt to various cooking methods and flavor profiles, eggplant is the perfect vegetable to elevate your Sunday meal.

Whether you’re looking to enjoy a comforting casserole, a light salad, or a flavorful stir-fry, there’s an eggplant recipe for every craving.

These 25+ Sunday eggplant recipes offer a wide range of options that will not only satisfy your taste buds but also provide a healthy and delicious addition to your weekend menu.

So, why wait? Try these recipes today and make your Sundays a little more flavorful and fun!

Grilled Eggplant with Garlic and Herb Dressing

This simple yet flavorful grilled eggplant recipe is perfect for a Sunday afternoon. The smoky, charred edges of the eggplant combine beautifully with a zesty garlic and herb dressing, making it a delightful side dish or even a light main course.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Brush the eggplant slices on both sides with olive oil and season with salt and pepper.
3. Place the eggplant slices on the grill and cook for 3-4 minutes per side, or until they are tender and have nice grill marks.
4. While the eggplant is grilling, mix the minced garlic, lemon juice, oregano, parsley, basil, and a drizzle of olive oil in a small bowl.
5. Once the eggplant is done, arrange it on a serving platter and drizzle the garlic and herb dressing over the top.
6. Serve warm and enjoy!

The grilled eggplant’s natural smoky flavor is enhanced by the aromatic garlic and fresh herbs, creating a dish that feels indulgent yet light. This recipe is an excellent way to use up fresh eggplant and brings a Mediterranean touch to your Sunday meals. It works wonderfully as a side dish or can be served on its own with a side of quinoa or couscous for a light meal.

Eggplant Parmesan

Eggplant Parmesan is a hearty and comforting dish that takes eggplant to the next level with layers of marinara sauce, gooey cheese, and a crispy breadcrumb coating. It’s a great vegetarian option that will satisfy even the most dedicated meat-eaters.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch thick rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs (preferably panko)
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup fresh basil leaves, chopped
• Olive oil for frying
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan.
3. Dredge the eggplant slices in the flour, dip in the beaten eggs, and coat with the breadcrumb mixture.
4. In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
5. In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of fried eggplant slices on top, followed by a generous amount of mozzarella and basil. Repeat the layers, finishing with a layer of cheese on top.
6. Bake in the oven for 25-30 minutes, until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh basil leaves.

Eggplant Parmesan is a classic Italian comfort food that is both indulgent and satisfying. The crispy eggplant, combined with the savory marinara sauce and melty cheese, creates a layered, flavorful dish that’s perfect for a family meal. This recipe can easily be made ahead of time and reheated, making it ideal for a relaxed Sunday dinner.

Eggplant Stir-Fry with Tofu and Peanut Sauce

This vibrant stir-fry is a great way to incorporate eggplant into an Asian-inspired dish. The tender eggplant is stir-fried with tofu, colorful vegetables, and a rich peanut sauce, resulting in a satisfying, protein-packed meal.

Ingredients:

• 2 medium eggplants, cut into bite-sized cubes
• 1 block firm tofu, drained and cubed
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 2 tablespoons chopped peanuts (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
2. In the same pan, add another tablespoon of sesame oil. Add the eggplant, red bell pepper, and onion. Stir-fry until the vegetables are tender and lightly browned, about 8-10 minutes.
3. While the vegetables cook, whisk together the soy sauce, peanut butter, honey, rice vinegar, ginger, and garlic in a small bowl.
4. Once the vegetables are cooked, return the tofu to the pan and pour the peanut sauce over the mixture. Stir well to combine and coat everything in the sauce.
5. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
6. Garnish with chopped peanuts and fresh cilantro before serving.

This eggplant stir-fry is a wonderfully versatile and flavorful dish. The creamy peanut sauce adds a delicious richness, while the tofu provides a hearty protein element. The combination of eggplant and crunchy vegetables creates a balance of textures that makes each bite exciting. This dish can be served over rice or noodles for a complete meal that’s packed with flavor and nutrition.

Stuffed Eggplant Boats with Quinoa and Chickpeas

These eggplant boats are filled with a hearty mix of quinoa, chickpeas, and Mediterranean flavors, making them a nutritious and satisfying meal. This recipe is perfect for a light yet filling Sunday dinner.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the outer skin intact to create boats. Set the scooped-out flesh aside.
3. Drizzle the eggplant halves with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Roast for 20-25 minutes, until tender.
4. Meanwhile, cook the quinoa according to package instructions. In a large skillet, heat olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté for 5 minutes until softened.
5. Stir in the quinoa, chickpeas, cumin, smoked paprika, and the reserved eggplant flesh (chopped). Cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.
6. Remove the roasted eggplant halves from the oven and flip them over. Spoon the quinoa mixture into the eggplant boats, pressing gently to pack the filling.
7. Top each stuffed eggplant with crumbled feta cheese and return to the oven for an additional 10 minutes, until the cheese is melted and golden.
8. Garnish with fresh parsley and serve with lemon wedges on the side.

Stuffed eggplant boats are a beautiful and healthy meal, with the richness of roasted eggplant complemented by the nutty quinoa and creamy feta. The chickpeas provide additional protein and texture, while the spices bring a lovely depth of flavor. This dish is satisfying enough for a main course and works well with a light salad or roasted vegetables.

Eggplant and Tomato Curry

A vibrant and aromatic curry made with tender eggplant, juicy tomatoes, and a blend of spices, this dish is a perfect Sunday comfort food. It’s hearty, flavorful, and pairs wonderfully with rice or naan.

Ingredients:

• 2 medium eggplants, cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 can (15 oz) diced tomatoes
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the cumin, coriander, turmeric, and chili powder, and cook for 1-2 minutes to allow the spices to bloom.
4. Add the eggplant cubes and toss to coat with the spices. Cook for about 5-7 minutes, stirring occasionally, until the eggplant starts to soften.
5. Add the diced tomatoes (with their juices) and coconut milk. Stir everything together and bring to a simmer. Cook uncovered for 20-25 minutes, until the eggplant is tender and the curry has thickened.
6. Season with salt to taste, and garnish with fresh cilantro before serving.

This eggplant and tomato curry is bursting with warmth and complexity from the spices, while the coconut milk provides a creamy richness. The eggplant absorbs the flavors of the curry, creating a deeply satisfying dish that’s perfect for a cozy Sunday meal. Serve it with steamed rice or warm naan to soak up the delicious sauce.

Eggplant and Mushroom Bolognese

This vegan Bolognese is a hearty, vegetable-packed take on the classic Italian dish. The combination of eggplant and mushrooms gives it a meaty texture, while a rich tomato sauce rounds out the flavors.

Ingredients:

• 2 medium eggplants, finely chopped
• 1 cup mushrooms, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup red wine (optional)
• Fresh basil for garnish
• Cooked pasta for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
2. Add the eggplant and mushrooms to the pan, and cook until they begin to release their moisture and start to brown, about 8-10 minutes.
3. Stir in the tomato paste, oregano, basil, and red pepper flakes. Cook for 2-3 minutes, allowing the tomato paste to darken slightly.
4. Add the crushed tomatoes and red wine (if using), and stir to combine. Bring the sauce to a simmer, then reduce the heat and let it cook for 20-25 minutes, until the sauce has thickened and the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve the Bolognese sauce over cooked pasta and garnish with fresh basil.

This eggplant and mushroom Bolognese offers a rich and satisfying alternative to traditional meat-based Bolognese. The eggplant’s texture and mushrooms’ umami flavor make this dish hearty and comforting, while the tomato sauce ties it all together. Serve it over your favorite pasta for a fulfilling Sunday dinner that’s both vegan and delicious.

Eggplant and Lentil Stew

This hearty and nutritious eggplant and lentil stew is a perfect Sunday meal that combines tender eggplant with protein-packed lentils in a flavorful, spiced broth. It’s filling, satisfying, and ideal for those looking for a healthy, one-pot dish.

Ingredients:

• 2 medium eggplants, chopped into cubes
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and carrots, and cook for about 5 minutes, until the vegetables are softened.
2. Add the garlic, cumin, coriander, turmeric, and cinnamon. Stir well and cook for 1-2 minutes to allow the spices to bloom.
3. Add the chopped eggplant, lentils, diced tomatoes (with their juices), and vegetable broth. Stir everything together, bring to a simmer, and cook uncovered for 30-35 minutes, or until the lentils and eggplant are tender.
4. Once the stew has thickened, stir in the lemon juice and season with salt and pepper to taste.
5. Serve the stew hot, garnished with fresh cilantro.

This eggplant and lentil stew is rich in both flavor and nutrients. The eggplant adds a silky texture, while the lentils provide protein and fiber, making this a complete and hearty meal. The warm spices and tangy lemon juice bring balance to the stew, making it an ideal comfort food for a relaxed Sunday afternoon.

Eggplant and Zucchini Fritters

Crispy on the outside and tender on the inside, these eggplant and zucchini fritters are a delicious and healthy alternative to traditional fried snacks. They’re perfect for a light, savory Sunday lunch or as an appetizer for a gathering.

Ingredients:

• 1 medium eggplant, grated
• 1 medium zucchini, grated
• 1/2 cup breadcrumbs (or chickpea flour for gluten-free)
• 1/4 cup grated Parmesan cheese (optional)
• 2 large eggs, beaten
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Place the grated eggplant and zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
2. In a large bowl, combine the grated vegetables with breadcrumbs, Parmesan cheese, eggs, garlic, parsley, mint, salt, and pepper. Mix everything together until well combined.
3. Heat olive oil in a large skillet over medium heat. Scoop spoonfuls of the fritter mixture and shape them into patties with your hands.
4. Fry the patties in batches, cooking for about 3-4 minutes per side, until golden brown and crispy. Remove from the skillet and drain on paper towels.
5. Serve the fritters warm, with a side of yogurt or a dipping sauce of your choice.

These eggplant and zucchini fritters are a fun and tasty way to enjoy vegetables. The crispy exterior and soft, flavorful interior make them a perfect snack or light meal. Serve them with a cool yogurt dip or your favorite sauce for added flavor. They’re light yet filling, and the fresh herbs bring a refreshing brightness to each bite.

Eggplant and Bell Pepper Gratin

This savory gratin is made with layers of tender eggplant, sweet bell peppers, and a cheesy, herbed topping that’s baked to golden perfection. It’s a comforting dish that works well as a side or a main course for a relaxed Sunday meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 bell peppers, sliced (any color)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh basil, chopped
• 2 cloves garlic, minced
• Olive oil for greasing
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Arrange a layer of eggplant slices at the bottom of the dish, followed by a layer of bell peppers. Season with salt, pepper, and a sprinkle of thyme and oregano. Repeat the layers until all the vegetables are used up.
3. In a small bowl, mix the heavy cream, garlic, mozzarella, Parmesan, and fresh basil. Pour the cream mixture evenly over the vegetables.
4. Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
5. Let the gratin cool for a few minutes before serving.

This eggplant and bell pepper gratin is a cheesy, satisfying dish that’s both rich and comforting. The cream mixture creates a luscious sauce that binds the vegetables together, while the mozzarella and Parmesan topping adds a delightful crispy finish. This gratin is perfect for a Sunday meal and pairs beautifully with a light salad or roasted potatoes.

Eggplant and Spinach Stuffed Peppers

These eggplant and spinach stuffed peppers are a vibrant, healthy dish that combines tender eggplant, earthy spinach, and a hearty quinoa filling. They’re a satisfying vegetarian option for a Sunday lunch or dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 medium eggplant, diced
• 1 cup quinoa, cooked
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, drained
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 cup shredded mozzarella cheese
• Olive oil for sautéing
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bell peppers upright in a baking dish.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the diced eggplant to the skillet and sauté for 7-8 minutes until tender. Stir in the chopped spinach and cook until wilted.
4. Add the cooked quinoa, diced tomatoes, cumin, paprika, oregano, salt, and pepper to the skillet. Mix well to combine, and cook for another 5 minutes to allow the flavors to meld.
5. Stuff the bell peppers with the eggplant and quinoa mixture, pressing it down gently. Top with shredded mozzarella cheese.
6. Cover the baking dish with aluminum foil and bake for 30-35 minutes, until the peppers are tender and the cheese is melted.
7. Garnish with fresh parsley and serve warm.

These stuffed peppers are both nutritious and flavorful, with the eggplant adding a rich, savory taste and the quinoa providing a healthy, protein-packed base. The melted mozzarella adds a lovely gooey texture that makes this dish feel comforting and indulgent. Serve with a side salad or roasted vegetables for a complete meal.

Eggplant and Potato Gratin

A hearty and comforting dish, this eggplant and potato gratin is layered with thinly sliced eggplant, potatoes, and a creamy garlic sauce. It’s baked to golden perfection, making it an ideal choice for a Sunday dinner or a special gathering.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch thick rounds
• 3 medium potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a large baking dish with olive oil.
2. In a small saucepan, heat the heavy cream over medium heat. Add the minced garlic and fresh thyme and cook for 2-3 minutes, until fragrant. Season with salt and pepper to taste.
3. Layer the bottom of the baking dish with a layer of potato slices, followed by a layer of eggplant slices. Pour some of the garlic cream mixture over the layers, then sprinkle with a bit of Gruyère cheese. Repeat the layers until all the vegetables and cream mixture are used up.
4. Top with grated Parmesan cheese and cover the dish with aluminum foil.
5. Bake for 40-45 minutes, removing the foil halfway through, until the vegetables are tender and the top is golden brown.
6. Let the gratin cool for a few minutes before serving.

This eggplant and potato gratin is a perfect blend of creamy richness and savory flavors. The eggplant becomes meltingly tender, while the potatoes hold their structure, creating a layered texture that’s both hearty and satisfying. The garlic cream sauce ties everything together, and the cheese topping gives the gratin a beautifully crisp finish.

Eggplant and Tomato Caponata

Caponata is a traditional Sicilian eggplant dish that combines sweet and tangy flavors with tender eggplant and other vegetables. This version is a fantastic side dish or appetizer, and it can even be served as a topping for crostini or pasta.

Ingredients:

• 2 medium eggplants, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 2 cups diced tomatoes
• 1/4 cup green olives, chopped
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1/4 cup olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and celery, cooking until softened, about 5 minutes.
2. Add the diced eggplant and bell pepper to the pan, and cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and brown.
3. Stir in the diced tomatoes, green olives, capers, red wine vinegar, honey, and red pepper flakes. Season with salt and pepper to taste.
4. Lower the heat and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
5. Remove from heat and let the caponata cool slightly before serving.
6. Garnish with fresh basil and serve at room temperature or slightly chilled.

Eggplant and tomato caponata is a delicious, flavorful dish that’s perfect for a Sunday gathering or a light lunch. The combination of sweet, tangy, and savory ingredients makes each bite unique. The olives and capers add a burst of briny flavor, while the vinegar and honey balance the richness of the eggplant. Serve it with crusty bread or as a topping for pasta for a truly satisfying meal.

Eggplant and Roasted Red Pepper Salad

This vibrant, refreshing salad features roasted eggplant and sweet red peppers, combined with a simple dressing for a light yet flavorful dish. Perfect for a Sunday lunch or as a side dish to any meal.

Ingredients:

• 2 medium eggplants, cut into cubes
• 2 red bell peppers, seeded and cut into strips
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon fresh oregano, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the eggplant cubes and red pepper strips on the baking sheet. Drizzle with olive oil, salt, and pepper. Toss the vegetables to coat evenly and roast for 20-25 minutes, flipping halfway through, until tender and slightly charred.
3. While the vegetables are roasting, whisk together balsamic vinegar, honey, and fresh oregano in a small bowl. Set aside.
4. Once the vegetables are roasted, remove them from the oven and let them cool slightly.
5. In a large bowl, combine the roasted eggplant and red peppers. Pour the balsamic dressing over the top and toss gently to coat.
6. Top with crumbled feta cheese, if using, and garnish with fresh parsley before serving.

This roasted eggplant and red pepper salad is a perfect combination of smoky, sweet, and tangy flavors. The warm vegetables pair beautifully with the light balsamic dressing, and the optional feta cheese adds a creamy, salty element. It’s a simple yet satisfying dish that can be served as a standalone meal or alongside grilled meats.

Eggplant and Tofu Stir-Fry

A healthy, protein-packed stir-fry that combines the tender texture of eggplant with crispy tofu and a savory stir-fry sauce. This dish is quick to prepare and perfect for a busy Sunday dinner.

Ingredients:

• 1 medium eggplant, cut into cubes
• 1 block firm tofu, drained and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds (optional)
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat. Add the cubed tofu and sauté until golden brown and crispy, about 8 minutes. Remove from the pan and set aside.
2. In the same pan, add the chopped onion and garlic. Cook for 2-3 minutes until fragrant and softened.
3. Add the cubed eggplant and bell pepper to the pan, and stir-fry for 5-7 minutes, until the vegetables are tender and browned.
4. In a small bowl, whisk together soy sauce, rice vinegar, honey, and red pepper flakes (if using).
5. Return the crispy tofu to the pan and pour the sauce over the stir-fry. Toss everything together to coat evenly and cook for another 2-3 minutes until heated through.
6. Garnish with sesame seeds and chopped green onions before serving.

This eggplant and tofu stir-fry is a quick, nutritious, and flavorful dish. The tofu provides a crunchy contrast to the tender eggplant, and the savory stir-fry sauce brings all the flavors together. The sesame seeds and green onions add extra texture and freshness, making this a well-rounded meal that’s perfect for a Sunday night.

Eggplant Parmesan Casserole

A lighter take on the classic eggplant Parmesan, this casserole is layered with crispy breaded eggplant, marinara sauce, and plenty of gooey cheese. It’s a comforting dish that’s perfect for a cozy Sunday dinner.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup breadcrumbs (preferably panko)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 large eggs, beaten
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Olive oil for frying
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a shallow bowl, combine breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture. Heat olive oil in a skillet over medium heat and fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Remove and set aside on a paper towel-lined plate.
4. Spread a thin layer of marinara sauce at the bottom of the prepared baking dish. Layer the fried eggplant slices on top, then spread more marinara sauce over the eggplant. Sprinkle with shredded mozzarella cheese.
5. Repeat the layers until all the eggplant slices are used up, finishing with a layer of marinara sauce and cheese on top.
6. Bake the casserole for 25-30 minutes, until the cheese is melted and bubbly. Let it cool for a few minutes before serving.
7. Garnish with fresh basil and serve warm.

This eggplant Parmesan casserole is a comforting, cheesy delight that’s perfect for a Sunday dinner. The breaded, fried eggplant adds a crispy texture, while the marinara sauce and mozzarella create a classic, indulgent flavor. The fresh basil garnish adds a touch of brightness to the dish. Serve it with a side of pasta or a green salad for a complete meal.

Note: More recipes​ are coming soon!