Two highly rated Italian eggplant recipes are Food Network's Eggplant Parmigiana and AllRecipe.com's Italian Eggplant Salad. The Food Network recipe combines baked eggplant with tomato sauce and cheese, while the AllRecipe.com recipe mixes baked eggplant with balsamic vinegar and spices for a simple side salad.
To make Food Network's Eggplant Parmigiana, cut two large eggplants into six pieces each, then season each slice with salt and pepper. Bake the eggplant at 450 degrees Fahrenheit on an oiled baking sheet for 12 to 15 minutes. Allow the eggplant to cool, then place the four largest slices of eggplant evenly spaced in the bottom of an 8-by-12 inch pan. Pour 1/4 cup tomato sauce over the eggplant slices and sprinkle on 1 teaspoon fresh basil.
On top of each eggplant slice, add 1 slice of fresh mozzarella and sprinkle with 1 teaspoon Parmesan cheese. Place the smaller eggplant slices on top of the large slices and repeat the topping process. Add 1/4 cup fresh toasted bread crumbs to the top of the dish and bake for 20 minutes at 350 degrees Fahrenheit.
For AllRecipe.com's Italian Eggplant Salad, bake six eggplants pierced with a fork on a baking sheet for 60 to 90 minutes. Cool the eggplants, then peel and dice them. Mix the eggplant with a clove of crushed garlic, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar and 2 tablespoons sugar. Add in 1 teaspoon parsley, 1 teaspoon oregano, 1/4 teaspoon basil, and salt and pepper to taste. Refrigerate until ready to serve.