18 Delicious White Eggplant Recipes for Every Occasion

Discover the versatile and delightful white eggplant with our roundup of 18 Delicious White Eggplant Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, seeking seasonal favorites, or craving some comfort food, these recipes are sure to inspire. From savory mains to unexpected treats, let’s explore the culinary possibilities of this underrated veggie together. Ready to get cooking? Dive in and find your next favorite dish!

Grilled White Eggplant with Garlic and Herbs

Grilled white eggplant brings a subtle sweetness and creamy texture to your summer table, especially when paired with aromatic garlic and fresh herbs.

Ingredients

• 2 medium white eggplants, sliced into 1/2-inch rounds
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together 3 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon rosemary, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Brush both sides of the eggplant slices with the garlic-herb oil mixture.
4. Grill the eggplant for about 4 minutes per side, or until you see deep grill marks and the flesh is tender.

The magic of this dish lies in the way the smoky grill marks contrast with the eggplant’s natural creaminess, creating a side that’s as visually striking as it is flavorful.

Tip: For an extra flavor boost, let the grilled eggplant slices marinate in the remaining garlic-herb oil for 10 minutes before serving.

White Eggplant Parmesan

White Eggplant Parmesan brings a twist to the classic with its creamy texture and mild flavor, perfect for those who love a lighter version of this hearty dish.

Ingredients

• 2 medium white eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil

Instructions

1. Preheat oven to 375°F. Lightly grease a baking sheet with olive oil.
2. Season the eggplant slices with 1 tsp salt and 1/2 tsp black pepper. Dredge each slice in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs and 1/2 cup Parmesan cheese.
3. Heat 1/4 cup olive oil in a large skillet over medium heat. Fry the coated eggplant slices in batches until golden brown, about 3 minutes per side. Transfer to the prepared baking sheet.
4. Spread 1 cup marinara sauce over the fried eggplant slices. Sprinkle with 1 1/2 cups mozzarella cheese and 1 tsp dried basil. Repeat the layers with the remaining ingredients.
5. Bake for 20 minutes, or until the cheese is bubbly and golden. Let stand for 5 minutes before serving.

The white eggplant’s delicate flavor and tender texture make this dish a standout, offering a lighter yet equally satisfying take on traditional eggplant Parmesan.

Tip: For an extra crispy coating, let the breaded eggplant slices rest for 10 minutes before frying.

Stuffed White Eggplant with Quinoa and Vegetables

Stuffed white eggplant with quinoa and vegetables is a hearty, nutritious dish that brings a delightful twist to your dinner table, perfect for those looking to enjoy a meatless meal that doesn’t skimp on flavor.

Ingredients

• 2 medium white eggplants
• 1 cup cooked quinoa
• 1/2 cup diced bell peppers
• 1/2 cup diced zucchini
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch thick shell. Chop the scooped-out eggplant flesh.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add the onion, garlic, bell peppers, zucchini, and chopped eggplant. Cook for 5 minutes until vegetables are soft.
3. Stir in the cooked quinoa, salt, black pepper, and oregano. Cook for another 2 minutes. Remove from heat and mix in the Parmesan cheese.
4. Brush the eggplant shells with the remaining olive oil and season with a pinch of salt. Fill each shell with the quinoa mixture.
5. Place the stuffed eggplants on a baking sheet and bake for 25-30 minutes, until the tops are golden and the shells are tender.

The combination of fluffy quinoa, tender vegetables, and creamy Parmesan stuffed into a sweet white eggplant creates a dish that’s as satisfying to eat as it is beautiful to present.

Tip: For an extra crunch, sprinkle some breadcrumbs over the stuffed eggplants before baking.

White Eggplant and Tomato Curry

Dive into the comforting embrace of this White Eggplant and Tomato Curry, a dish that marries the subtle sweetness of white eggplant with the tangy richness of tomatoes, all simmered in a fragrant blend of spices.

Ingredients

• 2 medium white eggplants, cubed
• 1 cup diced tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 cup water
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion turns translucent.
3. Stir in the turmeric powder, coriander powder, chili powder, and salt. Cook for another minute to toast the spices.
4. Add the cubed white eggplant and diced tomatoes to the pan. Mix well to coat the vegetables with the spice mixture.
5. Pour in 1/4 cup of water, cover the pan, and let the curry simmer on low heat for 15-20 minutes, or until the eggplant is tender.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the way the white eggplant absorbs the spices, creating a melt-in-your-mouth texture that’s perfectly balanced by the acidity of the tomatoes.

Tip: For an extra layer of flavor, toast the spices before adding them to the dish. This simple step unlocks their aromatic oils, deepening the curry’s complexity.

Roasted White Eggplant with Tahini Sauce

Roasted white eggplant with tahini sauce is a simple yet elegant dish that brings a creamy texture and rich flavors to your table, perfect for those who love a Mediterranean twist.

Ingredients

• 2 medium white eggplants, sliced into 1/2-inch rounds
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon cumin
• 2 tablespoons water
• 1 tablespoon chopped parsley, for garnish

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange the eggplant rounds on the prepared baking sheet. Brush both sides with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Roast in the preheated oven for 25 minutes, flipping halfway through, until the eggplants are golden and tender.
4. While the eggplants roast, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, cumin, and water until smooth.
5. Once the eggplants are done, transfer them to a serving platter. Drizzle with the tahini sauce and garnish with chopped parsley.

The magic of this dish lies in the contrast between the smoky roasted eggplant and the creamy, tangy tahini sauce, creating a harmony of flavors that’s hard to resist.

Tip: For an extra layer of flavor, sprinkle some smoked paprika over the tahini sauce before serving.

White Eggplant Caponata

White Eggplant Caponata is a Sicilian-inspired dish that brings a sweet and tangy flavor to your table, perfect for sharing with friends over crusty bread.

Ingredients

• 1 large white eggplant, diced into 1-inch cubes
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 1/2 cup green olives, pitted and sliced
• 2 tbsp capers, drained
• 1/4 cup red wine vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and celery, cooking until soft, about 5 minutes.
2. Add the white eggplant to the skillet. Cook, stirring occasionally, until the eggplant is tender and slightly browned, about 10 minutes.
3. Stir in the green olives, capers, red wine vinegar, sugar, salt, and black pepper. Reduce heat to low and simmer for 15 minutes, allowing the flavors to meld.
4. Remove from heat and stir in the fresh basil. Let the caponata cool to room temperature before serving.

The combination of sweet eggplant with briny olives and capers creates a delightful contrast that’s both refreshing and deeply flavorful.

Tip: For an extra layer of flavor, toast some pine nuts and sprinkle them on top before serving.

White Eggplant Ratatouille

Dive into the rustic charm of this White Eggplant Ratatouille, a vibrant twist on the classic that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 medium white eggplants, diced
• 1 large zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp dried basil
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F. In a large baking dish, toss the white eggplants, zucchini, red and yellow bell peppers, and red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1/2 tsp dried basil until evenly coated.
2. Spread the vegetables in an even layer and roast for 25 minutes, stirring halfway through, until they start to soften and caramelize.
3. Remove the baking dish from the oven and stir in the minced garlic and diced tomatoes. Return to the oven and bake for an additional 15 minutes, until the vegetables are tender and the flavors have melded together.
4. Sprinkle with fresh parsley before serving. The white eggplant adds a subtle sweetness and creamy texture that makes this ratatouille stand out from the traditional version.

Tip: For an extra layer of flavor, top with crumbled feta cheese or a drizzle of balsamic glaze before serving.

White Eggplant and Chickpea Stew

Warm up your kitchen with this comforting White Eggplant and Chickpea Stew, a hearty dish that brings a delightful twist to your weeknight dinners.

Ingredients

• 2 tablespoons olive oil
• 1 medium white eggplant, diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add white eggplant, cooking for 5 minutes until it begins to soften.
4. Pour in chickpeas, diced tomatoes, and vegetable broth. Season with salt and black pepper.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
6. Remove from heat and stir in fresh parsley before serving.

This stew shines with its smoky undertones and the tender, creamy texture of white eggplant, making it a standout dish that’s as nutritious as it is flavorful.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in a dry pan before adding them to the dish.

White Eggplant Lasagna

This White Eggplant Lasagna is a creamy, dreamy twist on the classic, featuring layers of tender eggplant and a rich béchamel sauce that’ll have everyone asking for seconds.

Ingredients

• 2 large white eggplants, sliced into 1/4-inch rounds
• 2 cups whole milk
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 9 lasagna noodles, cooked al dente
• 1 1/2 cups grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Arrange eggplant slices on a baking sheet, brush with olive oil, and bake for 15 minutes until tender. Set aside.
2. In a saucepan, melt butter over medium heat. Whisk in flour until smooth, then gradually add milk, stirring constantly until the sauce thickens. Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg.
3. Spread a thin layer of béchamel sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half the eggplant slices, 1/2 cup Parmesan, and 1/3 cup mozzarella. Repeat layers, ending with noodles. Top with remaining sauce and cheeses.
4. Bake at 375°F for 25 minutes until bubbly and golden. Let stand for 10 minutes before serving.

The nutmeg-infused béchamel pairs beautifully with the mild, creamy eggplant, creating a lasagna that’s both comforting and sophisticated.

Tip: For an extra crispy top, broil the lasagna for the last 2 minutes of baking.

White Eggplant and Zucchini Fritters

These White Eggplant and Zucchini Fritters are a delightful way to enjoy summer vegetables, offering a crispy exterior with a tender, flavorful inside.

Ingredients

• 1 medium white eggplant, grated
• 1 medium zucchini, grated
• 1/2 cup all-purpose flour
• 1 large egg, lightly beaten
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, for frying

Instructions

1. In a large bowl, combine the grated white eggplant and zucchini. Squeeze out excess moisture with your hands or a clean towel.
2. Add the 1/2 cup all-purpose flour, 1 large egg, 2 tablespoons grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl. Mix until well combined.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Drop tablespoonfuls of the mixture into the skillet, flattening slightly with the back of the spoon.
4. Cook for 3-4 minutes on each side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.

The secret to these fritters’ irresistible texture? The combination of white eggplant and zucchini creates a perfect balance of moisture and crispness, making them a standout side or snack.

Tip: Serve these fritters with a dollop of Greek yogurt or a squeeze of lemon for an extra zing.

White Eggplant Pizza Topping

Transform your pizza night with this unique White Eggplant Pizza Topping, a creamy and savory twist that’ll have everyone asking for seconds.

Ingredients

• 1 medium white eggplant, thinly sliced into rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 400°F. Arrange the white eggplant slices on a baking sheet, brush both sides with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Bake for 15 minutes until soft and slightly golden.
2. In a bowl, mix ricotta cheese, Parmesan cheese, minced garlic, remaining 1/4 tsp salt, 1/8 tsp black pepper, and dried oregano until well combined.
3. Spread the cheese mixture evenly over the pre-baked pizza crust, then layer the baked white eggplant slices on top. Drizzle with the remaining 1 tbsp olive oil.
4. Bake the pizza at 400°F for another 10 minutes, or until the cheese is bubbly and the edges are crisp.

The white eggplant adds a subtle sweetness and velvety texture that pairs beautifully with the rich, herbed cheese blend, making this topping a standout.

Tip: For an extra flavor boost, sprinkle a pinch of red pepper flakes over the pizza before baking.

White Eggplant and Lentil Salad

This White Eggplant and Lentil Salad is a refreshing twist on the classic, offering a delightful mix of textures and a burst of Mediterranean flavors that come together in under 30 minutes.

Ingredients

• 1 medium white eggplant, diced into 1-inch cubes
• 1 cup cooked green lentils
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp crumbled feta cheese

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil. Add the diced white eggplant and cook for 5-7 minutes, stirring occasionally, until tender and slightly golden.
2. In a large bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, minced garlic, salt, and black pepper.
3. Add the cooked eggplant, green lentils, and chopped parsley to the bowl. Toss gently to combine all the ingredients with the dressing.
4. Sprinkle the crumbled feta cheese over the top before serving.

The creamy feta and tender eggplant play off the earthy lentils perfectly, making this salad a standout dish that’s as nutritious as it is flavorful.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

White Eggplant Baba Ganoush

Dive into the creamy, smoky flavors of this White Eggplant Baba Ganoush, a twist on the classic that’s perfect for spreading on warm pita or as a vibrant veggie dip.

Ingredients

• 2 medium white eggplants (about 1.5 lbs total)
• 2 tbsp tahini
• 2 tbsp extra virgin olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Prick the white eggplants all over with a fork, place them on a baking sheet, and roast for 35-40 minutes, until the skins are wrinkled and the flesh is soft.
2. Let the eggplants cool slightly, then cut them in half and scoop out the flesh into a bowl. Discard the skins.
3. Add 2 tbsp tahini, 2 tbsp extra virgin olive oil, 2 cloves minced garlic, 1 tbsp lemon juice, 1/2 tsp ground cumin, and 1/2 tsp salt to the bowl with the eggplant. Mash everything together with a fork until smooth or slightly chunky, depending on your preference.
4. Transfer the mixture to a serving dish, drizzle with a little more olive oil, and sprinkle with 1/4 tsp smoked paprika and fresh parsley.

The smoky undertones from the roasted white eggplant paired with the creamy tahini create a dip that’s irresistibly smooth with just the right amount of tang. It’s a showstopper at any gathering.

Tip: For an extra smoky flavor, you can char the eggplants directly over a gas flame before roasting.

White Eggplant Stir-Fry with Tofu

This White Eggplant Stir-Fry with Tofu is a vibrant, flavor-packed dish that brings a delightful twist to your weeknight dinner routine.

Ingredients

• 2 medium white eggplants, cubed
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/4 cup water
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp oil. Stir in garlic and ginger, cooking until fragrant, about 30 seconds.
3. Add white eggplant cubes to the skillet. Stir-fry for 5 minutes until they start to soften.
4. Return tofu to the skillet. Add soy sauce, rice vinegar, sugar, red pepper flakes, and water. Stir well to combine.
5. Cover and simmer for 5 minutes, until eggplant is tender and sauce has thickened slightly.
6. Garnish with sliced green onions before serving.

The magic of this dish lies in the tender eggplant soaking up the savory-sweet sauce, while the tofu adds a satisfying bite. It’s a perfect balance of textures and flavors that’ll have everyone asking for seconds.

Tip: For an extra flavor boost, let the tofu marinate in a mix of 1 tbsp soy sauce and 1 tsp rice vinegar for 10 minutes before cooking.

White Eggplant and Mushroom Risotto

Dive into the creamy, earthy flavors of this White Eggplant and Mushroom Risotto, a dish that brings a comforting elegance to your dinner table.

Ingredients

• 1 cup Arborio rice
• 1 medium white eggplant, diced
• 1 cup cremini mushrooms, sliced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Add diced white eggplant and sliced mushrooms, cooking until they begin to soften, about 5 minutes.
3. Stir in Arborio rice, coating it with the oil and vegetables, and toast for 1 minute.
4. Pour in white wine, stirring until the liquid is mostly absorbed.
5. Begin adding warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20 minutes.
6. Remove from heat. Stir in Parmesan cheese, butter, salt, black pepper, and red pepper flakes until well combined.

The secret to this risotto’s depth of flavor lies in the slow addition of broth, which coaxes out the starch in the rice for that signature creaminess without any cream.

Tip: For an extra layer of flavor, try roasting the white eggplant and mushrooms before adding them to the risotto.

White Eggplant Soup with Coconut Milk

Dive into the creamy, dreamy world of this White Eggplant Soup with Coconut Milk, where the subtle flavors of eggplant are beautifully complemented by the richness of coconut milk.

Ingredients

• 2 medium white eggplants, diced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the cumin, turmeric, and cayenne pepper, cooking for another minute until the spices are toasted.
3. Add the diced white eggplants to the pot, stirring to coat them in the spice mixture.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cook for 20 minutes, or until the eggplants are tender.
5. Use an immersion blender to puree the soup until smooth. Season with salt to taste.
6. Serve hot, garnished with fresh cilantro.

The magic of this soup lies in the velvety texture of the white eggplant, which pairs unexpectedly well with the tropical hint of coconut milk.

Tip: For an extra layer of flavor, toast the spices before adding them to the pot.

White Eggplant and Cheese Bake

This White Eggplant and Cheese Bake is a comforting dish that brings a creamy, cheesy goodness to your table, perfect for those who love a hearty vegetable bake.

Ingredients

• 2 medium white eggplants, sliced into 1/2-inch rounds
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1/2 cup marinara sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with 1 tbsp olive oil.
2. Arrange the eggplant slices in the dish, overlapping slightly. Drizzle with the remaining 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a bowl, mix together the ricotta cheese, 1/2 cup mozzarella, 1/4 cup Parmesan, 1 tsp garlic powder, and 1 tsp dried basil. Spread this mixture evenly over the eggplant slices.
4. Pour the marinara sauce over the cheese layer, then top with the remaining mozzarella and Parmesan cheeses.
5. Bake for 25-30 minutes, until the cheese is bubbly and golden brown. Let it sit for 5 minutes before serving.

The layers of creamy ricotta and melted mozzarella with the subtle bitterness of white eggplant create a dish that’s rich in flavor yet surprisingly light.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking.

White Eggplant and Pasta Salad

This White Eggplant and Pasta Salad is a refreshing twist on the classic, offering a delightful mix of textures and a light, herby dressing that’s perfect for summer gatherings.

Ingredients

• 8 oz fusilli pasta
• 1 medium white eggplant, diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Toss the diced white eggplant with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, until tender and slightly golden.
2. Meanwhile, cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
3. In a large bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, minced garlic, and the remaining salt and black pepper.
4. Add the cooled pasta, roasted white eggplant, chopped basil, and Parmesan cheese to the bowl. Toss gently to combine all the ingredients with the dressing.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

The roasted white eggplant adds a creamy texture and a subtle sweetness that pairs beautifully with the tangy lemon dressing and fresh basil. It’s a standout dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra crunch, sprinkle some toasted pine nuts over the salad just before serving.

Conclusion

We hope this roundup of 18 delicious white eggplant recipes inspires your next culinary adventure! Whether you’re cooking for a special occasion or just spicing up your weeknight dinners, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!