Two Classic Eggplant Recipes


Takes 10 minutes to prepare and 15 minutes to cook. Ideal warm or cold in a sandwich.

1 Globe Eggplant

1 Brandywine Tomato

2 cloves garlic

½ bunch of lemon/lime basil

cheese – Mozzarella, Swiss, parmesan

Slice eggplant lengthwise, ½ inch thickness. Cook in skillet with olive oil until browned. Flip eggplant over and place a slice of tomato, squeeze of garlic, slice of cheese and leaves of basil. Place a lid on the skillet. Cook 10 minutes until underside is browned.


4-5 Asian eggplants

1 basket of cherry tomatoes

1 bunch basil

4 cloves garlic

Pasta of your choice

Parmesan cheese

Slice eggplants diagonally and saute on stove top until browned on both sides. Slice cherry tomatoes in half and marinate with olive oil, garlic and chopped basil. Combine eggplants and cherry tomato into pasta, with Parmesan.

Rustic Eggplant Moussaka

epplant moussaka-227

While searching through Pinterest for some inspiration with all of our delicious eggplant coming from the garden, I came upon this  great recipe and it’s associated blog (

I love the combination of eggplant and lamb, although one could easily eliminate the lamb and use another vegetable for it’s filling. Personally, my choice would be winter squash cut into cubes and steamed, then combined with the other ingredients in the recipe.

Rustic Eggplant Moussaka
A traditional Greek Eggplant Moussaka recipe.

3 lbs Eggplant ( 2 extra large or 3 eggplants)
3 T olive oil or cooking spray

Meat Sauce:
2 T olive oil
1 large onion diced
4 cloves garlic, rough chopped
2 lbs ground lamb, (or use vegetarian ground meat substitute Gimme Lean or St Ives Meatless Ground.)
1 1/2 C diced tomatoes ( canned is OK)
2 T tomato paste
1/2 white wine
2 T fresh chopped parsley
1 tsp sugar
1/2 tsp cinnamon
1/2 tsp kosher salt
cracked pepper

Bechamel Sauce:
3 T butter
4 T flour ( or rice flour)
2 C whole milk
1/2 tsp nutmeg ( use fresh grated if possible)
1/4 tsp kosher salt
1/8 tsp white pepper
1/4 Cup grated Parmesan, Pecorino or Kefalotiri Cheese
1 egg, lightly beaten

Cut eggplant into 1/4 inch thick rounds( no thinner). Sprinkle with a little kosher salt and let sit in a colander or bowl for 1 hour. Eggplant will start to release liquid. Rinse well, pat dry and brush each side with olive oil ( or use spray oil). Place on a greased sheet pan and roast in a 400 F oven until golden, about 20-30 minutes.

Make Meat sauce:
Saute diced onion in oil on med high heat for 3-4 minutes, add garlic, turn heat down to med low and saute for 8-10 minutes until onions are tender. Add ground lamb, turn heat up to high and brown, stirring often, about 15 minutes. Drain fat if any. Add the rest of the ingredients, stir and cover and let simmer on med low heat for 20 minutes.

Make Bechamal:
Melt 3 T butter. Whisk in 4 T flour ( or rice flour) and let cook for 2-3 on med heat, stirring often. Whisk in 1 C milk. Whisk well, and add 2nd cup. Stirring constantly bring to a boil, and let simmer on low for an additional 2 minutes. Remove from heat and add nutmeg, 2 T Cheese, salt, pepper. Set aside to cool. In a separate bowl, lightly beat an egg, but do not add it just yet.

Divide eggplant slices into three stacks, reserving the best looking largest pieces for the top an bottom layers. The others can be placed in the middle layer which will be concealed. In a greased 8x 13 in pan, place one layer of eggplant. Add half the meat sauce. Add another layer of eggplant, and the remaining meat sauce. Add the third and final layer of eggplant. Whisk in the beaten egg into the bechamel sauce until nice and smooth. Spread the bechamel over the final eggplant layer. Sprinkle the remaining cheese and place in a 350F oven for 50-60 minutes, until beautiful and gold. let stand 10 minutes before serving.

Prep time: 2 hours Cook time: 1 hour Total time: 3 hours Yield: 6-8 servings



Miso-Glazed Eggplant

The following recipe comes from one of my favorite cookbooks, which I cook from regularly. Mielle Chenier Cowan Rose’s Piece of My Heart is filled with simple whole food nutritional meals that a discerning pallet will appreciate, and a picky kid would gobble up.

Did you know eggplants are sexed?  Male eggplants have less seeds, are sweeter, and have a better texture than the females. To pick out a male eggplant at the store, Mielle recommends checking the seal on the booty.  A circle indicates a female, and a male will have more of an oval or a line.

She also shares her trick for reducing the natural bitterness in eggplants: toss raw slices with salt and let stand for twenty minutes, then blot dry before cooking.


Yields 4-6 servings

This is awesome with rice or noodles. It will win over even the die-hard eggplant aversion.

Preheat oven to about 400 degrees.

Combine in a small bowl:

  • 2 Tbl miso
  • 1-2 tsp honey or other syrup
  • 2 tsp sesame oil
  • 1 Tbl rice vinegar
  • 3 Tbl water
  • Pinch red pepper flakes, optional

Set Sauce aside.

Combine in a baking dish:

  • 4 Japanese eggplants (but we recommend trying the new local eggplants from the garden!), cut into large diagonal chunks
  • Olive oil, to coat
  • 1/4 tsp salt

Roast for about 25 minutes, then stir in sauce (above) and return to oven for 5-8 minutes more.

Garnish with toasted walnuts and enjoy!