Eggplant parmesan – a classic Italian-American dish that never goes out of style. Thinly sliced eggplant, crispy breading, and melted mozzarella cheese make for a satisfying meal that’s easy to please even the pickiest eaters. But why stick to just one way when you can have 18? From traditional takes with fresh basil to innovative twists like vegan cashew cheese and spicy Calabrian chili, we’re sharing our favorite eggplant parmesan recipes that put a unique spin on this beloved dish.
Whether you’re in the mood for something classic and comforting or something new and adventurous, there’s an eggplant parmesan recipe here that’s sure to satisfy your cravings. So go ahead, get creative, and let us inspire your next meal with these 18 creamy eggplant parmesan recipes with a twist!
Classic Eggplant Parmigiana with Fresh Basil
Classic Eggplant Parmigiana with Fresh Basil: A Simple yet Flavorful Italian Dish
This beloved recipe is a staple of Italian cuisine, featuring tender eggplant slices coated in a crispy breading and layered with melted mozzarella cheese and sweet tomato sauce. The addition of fresh basil adds a bright, herbaceous note to this comforting dish.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup breadcrumbs
– 1 cup grated mozzarella cheese
– 1 cup tomato sauce
– 2 tbsp olive oil
– Fresh basil leaves, chopped (about 1/4 cup)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix flour, salt, and pepper. Dip each eggplant slice into the flour mixture, coating both sides evenly.
3. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. In a separate saucepan, warm tomato sauce over low heat.
5. Assemble the Parmigiana by layering fried eggplant, tomato sauce, and mozzarella cheese in a baking dish. Top with chopped fresh basil.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Serve hot and enjoy!
Crispy Eggplant Parmigiana Stacks
Elevate your pasta game with this crispy eggplant parmesan stacks recipe, featuring tender eggplant slices wrapped around a flavorful filling and topped with melted mozzarella cheese.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 cup tomato sauce
– 8 oz mozzarella cheese, shredded
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Place coated eggplant slices on a baking sheet lined with parchment paper.
5. Drizzle tomato sauce over the eggplant slices, leaving a 1-inch border around each slice.
6. Top with shredded mozzarella cheese and sprinkle with parsley.
7. Bake for 25-30 minutes or until eggplant is tender and cheese is melted.
Cooking Time: 25-30 minutes
Grilled Eggplant Parmigiana with Smoked Mozzarella
Grilled Eggplant Parmigiana with Smoked Mozzarella Recipe
Summary: Elevate the classic eggplant parmesan dish by grilling tender slices of eggplant and pairing them with creamy smoked mozzarella, rich tomato sauce, and crispy breadcrumbs.
Ingredients:
– 2 large eggplants
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup tomato sauce (homemade or store-bought)
– 8 ounces smoked mozzarella cheese, sliced
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Slice eggplant into 1/4-inch thick rounds. Brush both sides with olive oil and season with salt, pepper, and minced garlic.
3. Grill eggplant slices for 3-4 minutes per side, or until tender and lightly charred.
4. Meanwhile, spread tomato sauce on the bottom of a baking dish. Arrange grilled eggplant slices on top.
5. Sprinkle shredded Parmesan cheese and breadcrumbs over the eggplant. Top with sliced smoked mozzarella cheese.
6. Bake in a preheated oven at 375°F for 15-20 minutes, or until cheese is melted and bubbly.
7. Garnish with fresh basil leaves and serve hot.
Cooking Time: 30-40 minutes
Vegan Eggplant Parmigiana with Cashew Cheese
A creamy, plant-based twist on the Italian classic, this Vegan Eggplant Parmigiana with Cashew Cheese is a game-changer for eggplant lovers. With its velvety cashew cheese sauce and tender eggplant slices, this dish is sure to please even the most discerning palates.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup cashews
– 1/2 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup tomato sauce (homemade or store-bought)
– 1 cup vegan mozzarella shreds (such as Daiya or Follow Your Heart)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine cashews, water, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Dip each eggplant slice into the cashew cheese sauce, coating both sides evenly.
4. Place coated eggplant slices on a baking sheet lined with parchment paper. Repeat with remaining eggplant slices.
5. Bake for 20-25 minutes or until golden brown.
6. Top with tomato sauce and vegan mozzarella shreds. Return to oven for an additional 5-7 minutes or until cheese is melted and bubbly.
7. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 35-40 minutes
Spicy Eggplant Parmigiana with Calabrian Chili
Spicy Eggplant Parmigiana with Calabrian Chili: A Flavorful Twist on a Classic Italian Dish
This recipe adds a spicy kick to the traditional eggplant parmesan by incorporating Calabrian chili peppers. The result is a deliciously bold and aromatic dish that’s sure to impress.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup tomato sauce
– 2 tbsp olive oil
– 2 Calabrian chili peppers, minced
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together breadcrumbs and mozzarella cheese.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Heat olive oil in a large skillet over medium-high heat. Fry breaded eggplant slices until golden brown, about 3-4 minutes per side.
5. In a separate saucepan, combine tomato sauce and minced Calabrian chili peppers. Bring to a simmer and cook for 5 minutes.
6. Assemble the Parmigiana by layering fried eggplant slices with tomato sauce mixture and shredded mozzarella cheese in a baking dish.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Baked Eggplant Parmigiana with Panko Crust
A classic Italian-American dish gets a crispy twist with this simple recipe.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 cup Panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 cup marinara sauce
– 8 oz mozzarella cheese, sliced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix flour and Panko breadcrumbs.
3. Dip each eggplant slice in the flour mixture, coating both sides evenly.
4. Place coated eggplant slices on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the eggplant, then sprinkle garlic and Parmesan cheese.
6. Bake for 20-25 minutes or until eggplant is tender and lightly browned.
7. Top each eggplant slice with marinara sauce and mozzarella cheese.
8. Return to oven and bake for an additional 5-10 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Air Fryer Eggplant Parmigiana Bites
Take your favorite eggplant parmesan and turn it into bite-sized, crispy treats with this easy air fryer recipe. Perfect for snacking or as an appetizer.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 cup marinara sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat air fryer to 375°F.
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the beaten egg, then coat in breadcrumb mixture, pressing gently to adhere.
4. Place coated eggplant slices in a single layer in the air fryer basket. Drizzle with olive oil and sprinkle with salt and pepper.
5. Cook for 6-8 minutes, shaking halfway through.
6. Serve hot with marinara sauce and chopped basil leaves, if desired.
Cooking Time: 12-15 minutes
Eggplant Parmigiana Rollatini with Ricotta Filling
This classic Italian dish gets a creative twist with the addition of ricotta filling and rollatini shape. Crunchy eggplant slices wrapped around creamy ricotta goodness, topped with melted mozzarella cheese – a true delight!
Ingredients:
– 2 large eggplants
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 cup all-purpose flour
– Salt and pepper to taste
– Vegetable oil for frying
– Tomato sauce (homemade or store-bought)
– 8 oz mozzarella cheese, sliced
Instructions:
1. Slice eggplants into 1/4-inch thick rounds.
2. In a shallow dish, mix together ricotta cheese, Parmesan cheese, and beaten egg.
3. Dip each eggplant slice in the ricotta mixture, coating both sides evenly.
4. Roll up each slice tightly and secure with toothpicks if needed.
5. Fry rolled eggplant slices in hot oil until golden brown, about 2-3 minutes per side.
6. Place fried rollatini on a baking dish, cover with tomato sauce, and top with sliced mozzarella cheese.
7. Bake at 375°F (190°C) for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Low-Carb Eggplant Parmigiana with Zucchini Noodles
Transform the classic Italian dish into a low-carb masterpiece by substituting zucchini noodles for traditional pasta and using an eggplant instead of breading. This recipe yields 4 servings.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
– Zucchini noodles (zoodles) for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, combine mozzarella and Parmesan cheese.
3. Dip each eggplant slice into the cheese mixture, coating both sides evenly.
4. Heat olive oil in a large skillet over medium-high heat. Cook eggplant slices for 2-3 minutes on each side, or until golden brown.
5. In a separate pot of boiling water, cook zucchini noodles according to package instructions. Drain and set aside.
6. To assemble the dish, place cooked zoodles on a plate, top with an eggplant slice, and repeat layers one more time. Sprinkle with parsley and serve hot.
Cooking Time: 20-25 minutes
Eggplant Parmigiana Lasagna with Béchamel Sauce
Eggplant Parmigiana Lasagna with Béchamel Sauce: A Creative Twist on a Classic Italian Dish
This recipe combines the flavors of eggplant parmesan and lasagna, creating a unique and delicious twist on two Italian classics. The addition of creamy Béchamel sauce takes it to the next level.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1 cup Béchamel sauce (recipe below)
– 8-10 lasagna noodles
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
Béchamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, combine flour, salt, and pepper. Dip eggplant slices in the mixture, coating both sides.
3. Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Fry coated eggplant until golden brown, about 3-4 minutes per side.
4. Assemble the lasagna by layering cooked eggplant, marinara sauce, and Béchamel sauce between layers of lasagna noodles.
5. Top with mozzarella cheese and bake for 30-40 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Gluten-Free Eggplant Parmigiana with Almond Flour
Gluten-Free Eggplant Parmigiana with Almond Flour: A Delicious Twist on a Classic Italian Dish
This recipe is a game-changer for those who need to avoid gluten, but still want to enjoy the rich flavors and textures of traditional eggplant parmesan. By substituting almond flour for traditional breadcrumbs, we create a crispy and flavorful coating that complements the tender eggplant perfectly.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup almond flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 cup tomato sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together almond flour, Parmesan cheese, and a pinch of salt and pepper.
3. Dip each eggplant slice into the almond flour mixture, coating both sides evenly.
4. Heat olive oil in a large skillet over medium-high heat. Fry coated eggplant slices until golden brown, about 3-4 minutes per side.
5. In a separate baking dish, spread tomato sauce on the bottom. Arrange fried eggplant slices on top of the sauce.
6. Sprinkle shredded mozzarella cheese over the eggplant and bake for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Eggplant Parmigiana Stuffed Peppers
Transform traditional eggplant parmesan into a vibrant and flavorful dish by stuffing bell peppers with the classic Italian-inspired filling. This twist on the classic recipe is sure to impress!
Ingredients:
– 4 large bell peppers, any color
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1/2 cup tomato sauce
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, heat the olive oil over medium-high. Add eggplant slices in batches, cooking until tender and lightly browned, about 5 minutes per side.
4. Stuff each pepper with cooked eggplant, then top with tomato sauce, Parmesan cheese, and breadcrumbs.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the peppers are tender.
One-Pot Eggplant Parmigiana Pasta Bake
Elevate your pasta game with this hearty one-pot recipe that combines the flavors of eggplant parmesan with al dente pasta. This comforting casserole is perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 8 oz pasta of your choice
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. In a large skillet, heat the olive oil over medium-high. Add the eggplant slices and cook for 3-4 minutes per side, or until tender. Remove from heat.
4. In the same skillet, add the marinara sauce, reserved pasta water, oregano, salt, and pepper. Stir to combine.
5. Combine cooked pasta, eggplant slices, and mozzarella cheese in a large mixing bowl. Toss until well coated.
6. Transfer the mixture to a 9×13-inch baking dish and top with Parmesan cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Eggplant Parmigiana Pizza with Tomato Basil Sauce
This recipe combines the classic Italian dish eggplant parmesan with a delicious pizza, featuring a rich tomato basil sauce and melted mozzarella cheese. Perfect for a unique dinner party or family gathering.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup tomato basil sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
3. Bake eggplant slices for 20-25 minutes, or until tender and lightly browned.
4. Spread tomato basil sauce over a pre-baked pizza crust or naan bread.
5. Arrange cooked eggplant slices on top of the sauce.
6. Sprinkle mozzarella and Parmesan cheese over the eggplant.
7. Bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
8. Garnish with fresh basil leaves.
Cooking Time: Approximately 45-50 minutes
Eggplant Parmigiana Sliders on Garlic Toast
Eggplant Parmigiana Sliders on Garlic Toast: A creative twist on the classic Italian dish, these bite-sized sliders are perfect for a quick and easy snack or appetizer.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 12 small hamburger buns (or slider buns)
– Garlic butter (see below)
Garlic Butter:
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Heat olive oil in a large skillet over medium-high heat. Cook eggplant slices for 2-3 minutes on each side, or until golden brown.
5. Meanwhile, toast the hamburger buns by placing them on a baking sheet and baking for 2-3 minutes.
6. Assemble the sliders by spreading garlic butter on toasted buns, topping with cooked eggplant slice, and finishing with a sprinkle of salt and pepper.
Cooking Time: 20-25 minutes
Eggplant Parmigiana Quesadillas with Pesto
Experience the flavors of Italy and Mexico combined in this unique recipe that combines tender eggplant, gooey melted cheese, and creamy pesto sauce within crispy quesadilla wrappers.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup pesto sauce
– 4 large tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Dip eggplant slices in breadcrumbs mixed with Parmesan cheese.
3. Cook eggplant slices in olive oil until golden brown.
4. In a separate pan, melt mozzarella cheese over medium heat.
5. Place cooked eggplant on one half of each tortilla, top with melted mozzarella, and drizzle with pesto sauce.
6. Fold tortillas in half to enclose fillings.
7. Cook quesadillas for 2-3 minutes or until crispy and golden brown.
Cooking Time: 25 minutes
Eggplant Parmigiana Stuffed Portobello Mushrooms
Eggplant Parmigiana Stuffed Portobello Mushrooms: A creative twist on the classic Italian dish, this recipe combines the rich flavors of eggplant parmesan with the earthy goodness of portobello mushrooms.
Ingredients:
– 4 large portobello mushrooms
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1 cup marinara sauce
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the eggplant slices in olive oil until tender and lightly browned.
3. Stuff each mushroom cap with a few slices of eggplant, then top with marinara sauce, Parmesan cheese, and breadcrumbs.
4. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the cheese is melted and bubbly.
Eggplant Parmigiana Dip with Toasted Crostini
This creamy, cheesy dip is a twist on the classic Italian-American dish, perfect for snacking or serving as an appetizer.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Crostini (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
4. Place coated eggplant slices on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and sprinkle with garlic.
6. Bake for 20-25 minutes or until golden brown.
7. In a separate bowl, combine ricotta cheese and mozzarella cheese.
8. Assemble the dip by layering baked eggplant slices with ricotta-mozzarella mixture on toasted crostini.
9. Serve warm.
Cooking Time: 30-40 minutes
Summary
Elevate your eggplant game with these 18 creative and creamy Eggplant Parmigiana recipes! From classic to vegan, gluten-free to low-carb, there’s something for everyone. Discover twists like crispy stacks, grilled smoked mozzarella, cashew cheese, and spicy Calabrian chili. Whether you’re in the mood for a comforting casserole or a quick snack, these innovative recipes will inspire your next meal.