Enjoy these easy eggplants recipes and more!
Recently, my husband and I returned home from a much-anticipated anniversary getaway in Europe. We spent our two weeks abroad running through our destination bucket list. Rome … check. Gibraltar … check. Florence … check. But what surprised us most was what we found in the unexpected places. In Malaga, Spain, we meandered along palm-lined boulevards before tripping into the Museo Picasso to find ourselves staring sideways at Picasso’s masterpieces. We brunched in a picture-perfect cafe overlooking the pebble beaches of Porto Venere on the Ligurian coast of Italy, where we capped off our day with a brisk dip in the Mediterranean Sea.
If it sounds like I’m attempting to make it sound wonderful, I am. It truly was magnificent. Best yet, somewhere along the way we were able to slow down long enough to reconnect — a total reset for how we typically do life together. We walked everywhere, held hands more frequently, and found a new joy in eating totally fresh and wholesome foods.
On the flight home we talked about how we might protect this amazing season of eating fresh, walking more, finding rest, and reducing stress once we returned to our daily routine at home. True to our plan, the next Saturday morning we hit the hometown farmers market, eager to make first steps happen. I soon spotted the co-op with overflowing baskets of purple, green, and red. Being early fall, I was anticipating cabbage among the bounty, but I quickly discovered eggplant, tomatoes, potatoes, and bell peppers instead — the nightshades.
I found that nightshades received their name for their preference for growing in shade and blooming at night. I noted potatoes are actually vegetables because they have an edible root; and like tomatoes, I learned eggplant and peppers are fruit. Each of these four nightshades contain small amounts of alkaloids — a compound thought to cause inflammation when consumed in high doses — so those with inflammatory diseases might choose to avoid them. All that said, nightshades were among the ingredients in the dishes we loved so much in Europe.
Back in our kitchen, I opened my phone to retrieve the plethora of borrowed recipes from
our vacation and noticed Eggplant Parmesan being one of them. As I sliced and salted the eggplant rounds, I had the idea to invite our entire family over for a show-and-tell feast. I can’t wait to introduce them to some of our new culinary favorites — and I can’t wait to share them with you too.
Ciao!
Eggplant Parmesan
Makes 6 servings
Ingredients
2 medium-large eggplants
1/2 c. all-purpose flour
3 large eggs (whisked)
1 1/2 c. organic Italian breadcrumbs
1/4 c. olive oil
24 oz. Rao’s marinara sauce
16 oz. mozzarella (shredded)
1/3 c. Parmesan cheese (shredded)
2 Tbsp. fresh basil (chopped)
1 Tbsp. fresh oregano (chopped)
Coarse salt
Fresh cracked black pepper
Directions
Remove stem from eggplant then slice into quarter-inch slices. Arrange the slices on a sheet pan and sprinkle with coarse salt on both sides. Allow slices to sit for 30 minutes to “sweat.” Pat firmly with paper towels, removing the water droplets and all salt from the slices. Meanwhile arrange three large plates next to the skillet with ingredients in this order: flour, eggs, breadcrumbs. Add 1-2 tablespoons of oil to the non-stick pan and place on medium-
high heat. Dredge slices (both sides) in flour, then eggs, then breadcrumbs, and place in a heated frying pan. Cook for 2-3 minutes on each side, then allow to drain on a paper towel. Repeat until all eggplant slices have been fried. Preheat the oven to 400°. In a 9-by-13-inch baking dish, add 1–2 cups of marinara sauce in the bottom of the dish then layer eggplant slices, mozzarella, a dollop of sauce on each slice, then Parmesan and pepper. Repeat, adding an additional layer in the pan, then bake uncovered for 30 minutes, or until the cheese is brown and melted. Garnish with fresh basil and oregano. Cut into nine squares and serve immediately with salad and fresh bread.
Farro Salad with Tomato, Cucumber, and Pepper
Makes 6 servings
Ingredients
2 c. pearled farro (uncooked)
1/4 c. red onion (diced)
1 cucumber (quartered, chopped)
1 pint grape tomatoes (halved)
2 yellow bell peppers (diced)
1/2 c. feta cheese
2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
2 Tbsp. mint (finely chopped)
Salt and pepper to taste
Directions
Cook farro in salted water according to package directions. It should be slightly al dente. Drain and cool. Combine with the rest of the ingredients. Toss and serve at room temperature.
Eggplant Gratin
Makes 6 servings
Ingredients
3 medium eggplants
4 large potatoes
2 lbs. lean ground beef
1 medium onion (diced)
4 cloves garlic (minced)
14.5 oz. can stewed tomatoes
1 c. chicken broth
1/2 c. Parmesan (shredded)
1/2 c. Swiss cheese (shredded)
3 Tbsp. salt
1 Tbsp. olive oil
1 Tbsp. dried parsley
1 Tbsp. dried oregano
1/2 tsp. ground nutmeg
1/4 tsp. cayenne pepper
Directions
Cut eggplant into 1/2-inch rounds and place on a sheet pan. Salt generously and allow to “sweat” for 30 minutes. Peel and cut potatoes into 1/4-inch rounds. Set aside. Meanwhile, in a large skillet over medium heat, add oil, onions, garlic, and ground beef. Cook until the beef is no longer pink. Drain grease, then add stewed tomatoes, broth, and the seasonings. Lower heat and simmer.
Preheat the oven to 350°. Rinse eggplant rounds and dry with paper towels. In a 9-by-13-inch baking dish, layer potatoes on the bottom and eggplant on top in a “shingle” effect. Pour the meat sauce over the eggplant and potatoes. Sprinkle Parmesan and Swiss cheeses over the top. Place the casserole dish in the oven and bake uncovered for 30 minutes, or until brown and bubbly.
These recipes are from the October 2025 issue of HomeLife Magazine. Looking for more recipes? Check out these squash recipes for fall.
