Eggplant Parm Bites

for 11 pieces

2 medium eggplants, thinly sliced
salt, to taste
8 leaves fresh basil, chopped
15 oz ricotta cheese, drained
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
4 eggs, beaten, divided
italian bread crumbs
oil, for frying
marinara sauce, for dipping


  1. Slice the eggplant and lay out on a paper towel lined baking sheet.
  2. Generously salt the eggplant on both sides and leave to sit for 30 minutes to soften and draw out excess moisture.
  3. Blot off the water and excess salt from the eggplant with additional paper towels.
  4. In a medium mixing bowl add the basil, ricotta, mozzarella, parmesan, and one egg (beaten). Mix together.
  5. Picking two equal sized eggplant slices, sandwich about a tablespoon of the ricotta mixture between the slices and place on a wax paper lined baking tray.
  6. Freeze for 30 minutes to 1 hour.
  7. In three separate bowls, place the flour, bread crumbs, and the remaining 3 eggs, beaten.
  8. Remove eggplant from the freezer and coat each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in the bread crumbs.
  9. Place back in the freezer while you prepare to fry.
  10. In a large saucepan, heat oil to 350˚F (180˚C). Fry eggplant in batches, 3 at a time, until nicely browned on all sides.
  11. Remove and place on a paper towel lined plate to drain off any excess oil. Sprinkle with salt. Serve with marinara sauce.
  12. Enjoy!

Eggplant Lasagna Roll-ups

for 13 servings

2 eggplants
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
¼ cup basil, chopped
1 egg
1 cup marinara sauce


  1. Preheat oven to 350ºF (175ºC).
  2. Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
  3. Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
  4. Bake for 20 minutes, or until soft.
  5. Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
  6. Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
  7. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
  8. In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
  9. Bake for 25 minutes, or until cheese is melted and golden brown.
  10. Enjoy!

Cheesy Eggplant Pizza

for 5 servings

1 eggplant
salt, to taste
olive oil
2 cups mozzarella cheese
1 cup cheddar cheese

1 jar marinara sauce
½ cup parmesan cheese
¼ cup fresh basil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes


  1. Preheat oven to 350°F/180˚C.
  2. Slice the eggplant into ½-inch (1 ¼ cm) pieces.
  3. Salt the slices and leave them to “sweat” for 20 minutes then wipe them off.
  4. Slather each slice with olive oil.
  5. Bake for 25 minutes.
  6. In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
  7. Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
  8. Sprinkle mozzarella and cheddar on each slice.
  9. Put the slices back in the oven for 1-2 minutes to melt the cheese.
  10. Allow to cool before serving.
  11. Enjoy!

Eggplant & Hummus Burger

for 2 burgers


15 oz chickpea, 2 cans, drained and rinsed
3 cloves garlic
¼ cup olive oil, plus more for serving
1 lemon, juiced
2 tablespoons tahini sauce
1 teaspoon ground cumin
salt, to taste

1 eggplant
¼ cup olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon red pepper flake
½ teaspoon salt
½ teaspoon pepper
2 hamburger buns
lettuce, to serve
red onion, sliced, to serve


  1. Combine chickpeas, garlic, lemon juice, tahini, cumin, and salt in a blender and blend until smooth.
  2. Slice eggplants into four 1-inch (2 ½ cm) slices. Sprinkle eggplant slices with salt and let sit for 20-30 minutes, then pat dry.
  3. In a small bowl, stir together oil, paprika, garlic powder, red pepper flakes, salt, and pepper.
  4. Brush each side of the eggplant slices with the oil and spice mixture.
  5. Heat a pan or grill on medium-high heat and cook each eggplant slice for 3-4 minutes per side.
  6. Build your burger with the hummus sandwiched between two eggplant slices.
  7. Enjoy!

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03:40 2018-2-5


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