Eggplant recipes

The quintessential Greek comfort dish layers roasted eggplant with a spiced ground lamb and tomato sauce, all topped with a velvety béchamel and baked until golden and bubbling. It takes time but every layer rewards the effort with complex, warming flavor.

Baba ganoush is the great smoky eggplant dip of the Middle Eastern table — made by charring whole eggplants directly over flame until the flesh collapses, then blending the smoky, silky interior with tahini, lemon, and garlic. The flavor is unmistakably smoky and complex in a way that no other cooking method achieves. It has become a staple at American tables for good reason, and it is one of the very best things you can do with peak-season eggplant.

Eggplant Parmesan is arguably the most beloved Italian-American eggplant dish — breaded and fried slices of eggplant layered with marinara sauce and melted mozzarella, then baked until bubbling and golden. Getting it right requires salting and draining the eggplant first to prevent sogginess, and frying in enough oil to achieve a truly golden crust. The result is deeply satisfying comfort food that holds its own against any meat-based version.

Moussaka is the great layered casserole of Greek cuisine — fried eggplant layered with spiced ground beef and tomato sauce, topped with a thick, creamy béchamel and baked until golden and fragrant with cinnamon and allspice. It is a project dish that rewards patience, but nearly every component can be prepared ahead. The result is one of the most satisfying and impressive things you can put on a dinner table.