Eggplant Pancakes with Parmesan and Fresh Herbs
These eggplant pancakes are not the pancakes you’re thinking of. They’re savory, absolutely delicious, and have that “meaty” bite that makes you forget there isn’t any meat in them. Packed with melt-in-your-mouth eggplant, fresh herbs, and plenty of Parmesan, they bake up golden and flavorful, ready to be dipped, drizzled, or devoured straight off the tray.
I’ve been making eggplant meatballs for years, and they always steal the show at the holidays. But anyone who’s ever worked with eggplant knows the texture doesn’t exactly want to roll into neat little balls. I’d stress over shaping them, wishing they’d behave like regular meatballs. I guess, this comes from growing up in a heavily influenced Italian-American household, the answer to just about everything was, “make it a meatball.”
But then it hit me. On one of our well-deserved girls’ night getaways, we went to a lovely restaurant called Theresa’s South in Bay Head, New Jersey. We spotted eggplant pancakes on the menu. Of course, we ordered them, and of course, we devoured them. The girls looked at me and said, “Lala, you have to make this recipe.” And I just laughed. Hello? I’ve been making it! You can’t get enough of them every December.
So I decided instead of rolling the mix into fussy little balls, I flattened it out into savory pancakes. Now my crew will think I curated a brand-new dish, when really it’s the same cozy flavors they already love, just served in a new way.
Meatballs had their moment. Come on, let’s make a batch together. You’re going to see just how good flattening things out can taste.
Eggplant Pancake Ingredients
- Kosher salt – To salt the water to boil the eggplants.
- Eggplants – Choose ones that are firm, glossy, and not too big. Smaller eggplants tend to have fewer seeds and a sweeter flavor.
- Bread – Day-old Italian bread is my go-to. It helps bind the mixture and adds that rustic, hearty flavor.
- Eggs – Another binder to hold everything together, keeping the pancakes from falling apart.
- Parmesan Cheese – Go for freshly grated, high-quality Parmesan. It makes all the difference in flavor and texture. Pecorino cheese works well too.
- Fresh parsley and basil – Bright, fresh herbs that also add to the beautiful flavor of the pancakes.
- Garlic – Finely minced for just the right hint of sharp, savory flavor.
- Olive oil – Brushed on the parchment paper so the pancakes bake up golden.
- Fresh breadcrumbs – Fresh is key here. Toss a heel of that day-old Italian bread into a food processor and you’ve got breadcrumbs that blow the store-bought kind out of the water.
- Mozzarella cheese (optional) – If you’re craving an extra cheesy finish, sprinkle some mozzarella on top during the last few minutes of baking.
How to Make Eggplant Pancakes
Step 1
Bring a large pot of water to a boil, and add salt. Peel the eggplants, slice them lengthwise into quarters, and drop them in. Boil for about 10 minutes, until softened. The eggplant will float, so give it a nudge with tongs every few minutes to keep it submerged.
Step 2
Break your day-old Italian bread into chunks and dip them quickly into the boiling water. Strain the bread pieces along with the eggplant in a colander. Let everything cool for about 15 minutes.
Step 3
Working in batches, add the eggplant and bread to a food processor. Pulse until you’ve got a thick, slightly chunky paste—don’t let it get too smooth.
Step 4
Transfer the mixture to a large bowl and add the beaten eggs, finely minced garlic, chopped parsley and basil, and grated Parmesan. Fold until everything is evenly incorporated. (At this point, you can refrigerate the mixture if you want to prep ahead and bake later.)
Step 5
Preheat your oven to 425°F. Line a baking sheet with parchment paper and brush it with olive oil. Scoop out a generous spoonful of the mixture, dip it into the fresh breadcrumbs, and place it on the pan. Gently press into a pancake shape. Repeat, but don’t overcrowd the pan. You’ll likely bake these in batches.
Step 6
Brush the tops with more olive oil and bake for 30–40 minutes, flipping once halfway through, until both sides are golden brown and crisp on the edges.
If you’re going the mozzarella route, sprinkle some on during the last few minutes of baking so it melts right over the top.
Ways to Serve Eggplant Pancakes
These eggplant pancakes are tasty as is, but setting out toppings takes them to the next level.
- Classic marinara – You can’t go wrong with warm, marinara spooned right over the top.
- Basil drizzle – A simple basil oil or pesto thinned with a little olive oil adds a fresh, herby pop.
- Garlic aioli – Creamy, garlicky, and perfect for dunking.
- Ricotta cheese – A spoonful of ricotta makes them extra creamy and rich.
- Mozzarella – Add mozzarella at the end of baking for a melty, cheesy finish.
- Sprinkle of chili flakes – For those who like a touch of heat.
- Shaved Parmesan – Because there’s no such thing as too much cheese.
- Fresh microgreens or arugula – A peppery bite that keeps things bright and balanced.
Make Ahead & Reheat
These eggplant pancakes are the kind of recipe that actually works better when you plan ahead. You can mix the eggplant batter the day before, stash it in the fridge, and bake them off when you’re ready to serve. The mixture will be on the watery side, that’s just eggplant being eggplant. No stress. Just tip it into a colander and let the extra liquid drain before shaping your pancakes.
They’ll also hold up beautifully if you want to bake them fully in advance and just reheat before company arrives.
When it comes to reheating, you’ve got options:
- Microwave: Quick and easy, about 1 minute will warm them through. (They won’t be as crisp, but sometimes convenience wins.)
- Air Fryer: Pop them in at 375°F for 2–3 minutes. The edges get that crispy magic all over again.
- Oven: Set to 350°F and reheat for 8–10 minutes until warm and golden, almost like they just came out of the oven the first time.
Let’s Talk Eggplant Pancakes
Look for eggplants that are firm, shiny, and feel a little heavy for their size. Skip the ones with soft spots or wrinkly skin. Smaller eggplants usually mean fewer seeds and a sweeter flavor, which works best for these pancakes.
Yes! Just swap the Italian bread and breadcrumbs for your favorite gluten-free version.
I wouldn’t recommend it. Eggplant doesn’t love the freezer, it tends to get mushy. These are best enjoyed fresh.
Not for this recipe. Since you’re boiling the eggplant, the texture softens without bitterness, so you can skip the salting step.
Yes, they’re naturally vegetarian. Just be sure to use vegetarian-friendly Parmesan if that matters to you.
Plant Yourself at the Table
These eggplant pancakes are everything I love in a recipe. Simple ingredients, cozy flavors, and crowd-pleasing. They’ve got that rustic charm, they’re versatile with toppings, and they’re guaranteed to disappear fast.
So whip up a batch, serve them your way, and let me know if your crew falls for them like mine does. And don’t forget, join the Cozy Crew for more of my crowd-pleasing recipes like my risotto balls, turkey wontons, and always a seasonal cocktail to sip alongside.
Eggplant Pancakes with Parmesan and Fresh Herbs
Equipment
- large sauce pot
- Food Processor
- bake pan
Ingredients
- 2 tbsp kosher salt
- 2 eggplants peeled and quartered lengthwise
- 3 cups day-old Italian bread
- 2 eggs beaten
- 1 cup Parmesan cheese grated
- 2 cloves garlic finely minced
- ¼ cup parsley chopped
- ¼ cup basil chopped
- ½ cup fresh breadcrumbs
- 3 tbsp olive oil
- ¼ cup mozzarella cheese grated (optional)
Instructions
- Bring a large pot of water to a boil. Add salt. Add peeled, quartered eggplants and cook for about 10 minutes, until soft. Push them down with tongs occasionally as they’ll float.
- Dip chunks of day-old Italian bread into the boiling water briefly, then strain them with the eggplant in a colander. Let cool for 15 minutes.
- Working in batches, pulse the eggplant and bread in a food processor until you have a thick, slightly chunky paste.
- Transfer to a large bowl. Add beaten eggs, Parmesan, garlic, parsley, basil, and kosher salt. Fold until everything is combined.
- Preheat oven to 425°F. Line a baking sheet with parchment and brush with olive oil. Scoop a heaping spoonful of mixture, dip into fresh breadcrumbs, and place on the pan. Gently press into a pancake shape. Repeat, leaving space between each.
- Brush tops with more olive oil. Bake 30–40 minutes, flipping once halfway, until golden brown and crisp.
