What to Do With Eggplant: 5 Italian Recipes

Eggplant peaks in July and August and holds up to almost anything — frying, grilling, marinating, roasting. These five recipes cover the range: a sweet-and-sour side, a proper Sicilian caponata, a lighter grilled parmigiana, a quick herb-and-chili marinade, and a vegetarian appetizer with mozzarella and tomato sauce.

Sweet and Sour Eggplants turn peak-season eggplant into a zippy summer side dish. The balance of sweetness and acidity makes it a natural match for anything off the grill, especially simply seasoned meat or fish.

Pro tip: serve these at cool room temperature alongside grilled sausages or a whole grilled fish, and spoon any extra juices over crusty bread.

Caponata (Eggplant salad) is one of Sicily’s most iconic side dishes, with fried eggplant and other vegetables tossed in an irresistible sweet-and-sour sauce. It’s rich, punchy, and full of summer ingredients like eggplant and tomatoes.

Pro tip: make caponata a few hours ahead so the flavors meld, then serve it slightly chilled with grilled bread or as a topping for grilled chicken.

Grilled Eggplant Parmigiana is a lighter take on the Italian classic, with eggplant slices grilled instead of fried. It’s made with seasonal vegetables and feels just right for summer, keeping all the comforting flavors without the heaviness.

Pro tip: grill the eggplant outdoors if you can, then assemble the parmigiana and bake it briefly so you get smoky flavor without overheating your kitchen.

Marinated eggplant is a fresh summer side that’s all about olive oil, herbs, garlic, and a little heat from fresh chili. It’s light yet flavorful, and made to sit next to simple grilled meat or fish mains.

Pro tip: prepare the marinated eggplant a few hours before serving so the garlic and chili can infuse, then plate it with plenty of herbs for a bright finish.

Mediterranean Eggplant Rolls make a vibrant vegetarian appetizer, with eggplant wrapped around tomato sauce, olives, basil, and mozzarella. They’re a fun, summery way to serve eggplant that’s ideal for entertaining.

Pro tip: arrange the rolls on a warm platter, drizzle with extra-virgin olive oil, and scatter extra basil leaves over the top for color and freshness.

The caponata and marinated eggplant are both better the next day — make them ahead and the flavors settle into something deeper. The parmigiana takes the most time but is worth it for a weekend dinner. The rolls and sweet-and-sour are the fastest, and either works well as a starter while the main is still on the grill.