Eggplant is an incredibly versatile and flavorful vegetable, and these three recipes will make you fall in love with it even more! From a cheesy stuffed delight to crispy fried eggplant and a delicious bake with mozzarella, these recipes are sure to impress.

Recipe 1: Cheesy Stuffed Eggplants with Yolks and Parmesan
Ingredients:
2 eggplants
Salt and pepper
Smoked paprika
Olive oil
4 garlic cloves (chopped)
1 bell pepper (cut)
1 tomato (sliced)
1 tablespoon tomato paste
Parmesan (grated)
4 egg yolks
Herbs of Provence
Fresh parsley (chopped)
Instructions:
Prepare the Eggplants:
Cut 2 eggplants in half and trim a bit off the back for stability.
Scoop out the middle, but don’t throw it away—you’ll use it for the filling.
Season the hollowed eggplants with salt, pepper, smoked paprika, and drizzle with olive oil.
Bake the Eggplants:
Bake the eggplants in the oven at 350°F (180°C) for 25 minutes.
Prepare the Filling:
Chop the scooped-out middle of the eggplant and sauté in a pan with frying oil.
Add chopped garlic, bell pepper, and tomato.
Season with salt, pepper, smoked paprika, and Herbs of Provence.
Stir in 1 tablespoon of tomato paste and cook until the vegetables are tender.
Assemble and Bake:
Fill the baked eggplants with the sautéed vegetable filling.
Add 4 egg yolks on top of the filling and sprinkle with grated Parmesan.
Bake for another 5 minutes.
Garnish and Serve:
Top with freshly chopped parsley and enjoy!
Recipe 2: Crispy Fried Eggplants with Garlic and Soy Sauce Dip
Ingredients:

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2 eggplants
2 eggs
Salt and pepper
Smoked paprika
3 oz (80g) flour
3 oz (80g) breadcrumbs
Oil for frying
2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon soy sauce
2 garlic cloves (minced)
Fresh parsley (chopped)
Instructions:
Bake the Eggplants:
Pierce 2 eggplants with a fork and bake them in the oven at 370°F (200°C) for 45 minutes.
Prepare the Batter:
In separate bowls, prepare one with beaten eggs and another with flour mixed with breadcrumbs, salt, pepper, and smoked paprika.
Peel and Fry the Eggplants:
Once baked, peel the eggplants.
Dip the peeled eggplant slices into the egg mixture, then coat with the breadcrumb-flour mixture.
Fry the slices in hot oil for 3-4 minutes on each side until golden brown.
Make the Sauce:
In a small bowl, mix together sour cream, mayonnaise, soy sauce, garlic, and fresh parsley.
Serve:
Serve the crispy fried eggplants with the garlic and soy sauce dip on the side.
Recipe 3: Eggplant Bake with Mozzarella and Parmesan
Ingredients:
1 eggplant (peeled and thinly sliced)
Salted water
Flour
Olive oil for frying
Mozzarella (sliced)
Parmesan (grated)
Tomato paste
Basil
Pine nuts
2 garlic cloves
1 ice cube
Olive oil
Fresh Parmesan (for garnish)
Instructions:
Prepare the Eggplant:
Peel the eggplant and slice it thinly.
Soak the slices in salted water for 10 minutes, then pat dry to remove excess moisture.
Fry the Eggplant:
Roll the eggplant slices in flour and fry them in hot oil until golden.
Assemble the Layers:
In a baking dish, layer the fried eggplant slices with mozzarella and tomato paste.
Add another layer of eggplant and top with grated Parmesan.
Bake the Eggplant:
Bake the dish in the oven at 350°F (180°C) for 8 minutes until the cheese is melted and bubbly.
Prepare the Basil Sauce:
In a blender, mix basil, pine nuts, garlic, an ice cube, and olive oil to make a smooth basil sauce.
Serve:
Place the baked eggplant on the basil sauce and garnish with fresh Parmesan.