From Family Circle

These eggplant and cheese stacks with its fresh tomato and basil sauce showcase summer's finest vegetables. With its generous portion of ricotta and cheddar filling, this can be a satisfying main dish.

Layered Eggplant

From Betty Crocker

Bring a classic Italian restaurant dish into your home kitchen with this 15-minute recipe.

Eggplant Parmesan

From Better Homes and Gardens

For a mild cheese flavor, sprinkle feta cheese over the spaghetti sauce. For a more robust flavor, use blue cheese.

Crispy Eggplant with Spicy Tomato-Feta Cheese Sauce

From Family Circle

A quick stint on the grill gives eggplant slices a pleasing hint of smoke. Serve with a tartly dressed green salad.

Eggplant Rollatini

From Better Homes and Gardens

For this low-calorie, low-fat version of the decadent meatless classic, the eggplant is baked, not fried.

Eggplant Parmesan

From Family Circle

When making this tasty side-dish recipe, keep the eggplant and tomato in a single layer, so every slice is topped with heavy cream and Fontina cheese.

Grilled Eggplant and Tomato Gratin

From Family Circle

Fresh herbs--oregano, chives and a cup of basil--pack garden-fresh flavor into the eggplant and tomato sauce. Served over pasta and topped with ricotta cheese, the saucy mixture becomes a satisfying vegetarian dinner.

Pasta Norma

From Fine Cooking Magazine

This is how we do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good Parmigiano-Reggiano. It doesn't get more authentic than this.

Classic Eggplant Parmigiana

From Pepperidge Farm

Favorite Mediterranean vegetables like eggplant, red pepper and portobello mushrooms mix with balsamic vinegar and mozzarella cheese to fill slices of whole wheat bread in this scrumptious grilled sandwich.

Pan-Grilled Veggie and Cheese Sandwiches

From Pepperidge Farm Puff Pastry

Are you looking for a tasty vegetarian recipe? This meatless main dish has a savory selection of vegetables together with mozzarella cheese, all wrapped up in a flaky puff pastry sheet.

Vegetable Cheese Strudel

From Food & Wine

Eggplant is a good source of vitamins A and C and is low in calories. It's one of the vegetables Clark Frasier likes to serve during colder months, in hearty dishes such as this soup. "As chefs, we tend to think first of root vegetables, but eggplants are also robust in winter."

Roasted Eggplant and Lentil Soup

From Vegetarian Times

30 minutes or fewer. Feature luscious summertime eggplants as a light main course, and dress them up with chopped tomatoes, sprinkles of Gorgonzola cheese and capers.

Broiled Eggplant Steaks with Gorgonzola Cheese

From Better Homes and Gardens

Why say sandwich when you can say panini? The Italian term is so much more enticing, with the promise of unexpected delights--even though it simply means roll or biscuit in Italian!

Eggplant Panini

From Food & Wine

Paula Wolfert visited the kitchens of Dar Yacout, where the cooks still use charcoal fires to make dishes like lush and smoky roasted-eggplant salad.

Pot-Roasted Eggplant with Tomatoes and Cumin

From Food & Wine

This eggplant Parmesan is all it should be: delicate slices of fried eggplant nestled in a bright, tangy tomato sauce, layered with gooey fresh mozzarella. The best part is the exceptionally crisp topping, made with dry bread crumbs.

Eggplant Parmesan with Crisp Bread Crumb Topping

From Vegetarian Times

The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrees, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.

Italian Eggplant Ragout

From Midwest Living

Basil and garlic flavor the bread crumbs used to fill the hollowed out vegetables in this hot side dish. It's a great dish to serve on a cool fall evening.

Baked Stuffed Vegetables Provencal

From Better Homes and Gardens

This rich and creamy vegetable casserole recipe is topped with mozzarella cheese and cracker crumbs and baked to a golden brown.

Zucchini and Eggplant Bake

From Vegetarian Times

In Morocco, both fresh cilantro and dried, ground coriander are used to flavor stews such as this tagine. Try filling a pepper mill with coriander seeds for an original twist on ground pepper.

Double Coriander Eggplant Tagine

From Food & Wine

Eggplant Relish

From Food & Wine

Marcia Kiesel likes dressing up tender Asian eggplant with a vibrant fresh-ginger sauce that would also be wonderful with steamed fish or poached chicken.

Grilled Asian Eggplant with Ginger Sauce

From Vegetarian Times

Picture Dean Martin singing right to you: "When the moon hits your eye like a big pizza pie." That'll put you in the mood. This pizza crust is outstanding--crunchy, but still slightly chewy and well worth making. But by all means, use your favorite bottled pizza or marinara sauce. For an inexpensive pizza stone, use unglazed quarry tiles to line your oven rack instead of using a baking sheet.

Pizza Pie with Spicy Eggplant and Roasted Peppers

From Diabetic Living

This side dish is a cinch--place the ingredients in your slow cooker and forget about them until dinnertime.

Eggplant-Zucchini Parmesan

From Better Homes and Gardens

Your family will love this unique sandwich that starts with grilled eggplant and sweet pepper layered with slices of tomato, fresh mozzarella, and prosciutto. Prepare this recipe in less than 30 minutes.

Tomato and Grilled Veggie Stack

From Family Circle

Top stacks of oven-fried eggplant with fresh tomato sauce and mozzarella and Parmesan cheeses to make a satisfying summertime vegetarian dinner.

Eggplant Parmesan Stacks