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Eggplant Fry Flatbread Sandwich

Dominex Eggplant Fry Flatbread Sandwich

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Eggplant Stacks

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1 package Dominex Eggplant Cutlets (thawed)
2 tablespoons balsamic vinegar
Freshly ground black pepper and salt
8 slices large tomato, 1/4-inch thick
1 ½ teaspoons minced garlic
½ pound fresh mozzarella, ¼ inch slices
Olive oil for drizzling

Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil. Arrange the eggplant cutlets in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper. Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic. Roast the tomato slices until soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant cutlets according to directions on the box. Let the tomato and eggplant slices cool until you can handle them with your fingers. Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.

Eggplant Fry Casserole

Eggplant Fry Casserole Recipe
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1 package Dominex Eggplant Fries
1 package Dominex Eggplant Burgers
1 can cream of mushroom soup
1 package frozen peas and carots
½ ground black pepper
1 lb. shredded cheddar cheese

Prepare the fries and the burger according to instructions on box. Pre-heat oven to 400 degrees. Crumble burger in a frying pan over medium heat. Add mushroom soup, peas and carrots and black pepper. Stir frequently until hot. Remove from heat. In an 8 X 8 baking dish spread the eggplant burger mixture evenly so it covers the entire bottom of the dish. Top with the fries and sprinkle generously with cheddar cheese. Place in the oven for about ten minutes, or until the cheese is melted. Serve hot.

Eggplant Spinach Rollatini


  • 1 package Dominex Eggplant Cutlets (thawed)
  • 1 1/2 cups marinara sauce
  • 1 large egg
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving
  • 8 oz frozen spinach, heated through and squeezed well
  • 1 garlic clove, minced
  • 1 cup shredded mozzarella

Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover.  Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish.  Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil. Bake at 350 for 40 minutes.  Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

Grilled Vegetable Panini

1 package Dominex Eggplant Cutlets (thawed)
1 loaf artisan bread
1/3 cup refrigerated or jarred pesto
1 cup (4 ounces) shredded mozzarella cheese
2 small red bell peppers, seeded and quartered lengthwise
1 medium zucchini, sliced lengthwise into slabs 1/4-inch thick
1/2 small red onion, sliced crosswise
2 tablespoons oil-packed sun-dried tomato strips
Cooking spray

Heat a grill or grill pan to medium-high heat. Cut the loaf of bread lengthwise from top to bottom into 6 center-cut oval slices, each about 1/4-inch thick. Spread pesto on 3 slices, layer the mozzarella on other 3 slices. Grill the eggplant, peppers, zucchini, and onion directly over heat until nicely marked by the grill and just tender, 3 to 5 minutes per side. Let cool slightly, then slice the vegetables if necessary to fit onto the bread. Arrange the vegetables and sun-dried tomatoes over the cheese. Top with the pesto-spread slices of bread. Coat all over with cooking spray. Grill the sandwiches over medium heat with a heavy weight, such as a cast-iron pan or foil-wrapped brick, on each sandwich to compress it. Or, if using a panini press, press down the lid. Cook until nicely marked by the grill and the cheese melts, 3 to 5 minutes per side. Cut each sandwich in half on the diagonal and serve hot.


Eggplant Parmesan - 10 Minute Meal Prep

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Eggplant Lasagna


  • 1 box of Dominex Eggplant Cutlets (thawed)
    1 medium onion (chopped)
    12 ounces frozen roasted red peppers
    1 teaspoon minced garlic
    1(14 1/2 ounce) can diced tomatoes (drained)
    1⁄4 cup olive oil
    No boil lasagna noodles
    1 (25 1/2 ounce) jar spaghetti sauce
    12 ounces low fat cottage cheese
    2 cups part-skim mozzarella cheese

Combine onion, peppers, garlic, tomatoes and olive oil in a skillet and cook for 7 to 10 minutes. In a 9x13 baking dish, cover bottom with spaghetti sauce. Layer 3 or 4 lasagna noodles, Dominex Eggplant Cutlets, veggie mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. Add another layer of lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese. Cover with foil and bake at 350 degrees for 30-35 minutes or until hot and bubbly.

Tuscan Eggplant


  • 6 Dominex Eggplant Cutlets
    2 tablespoons olive oil
    2 garlic cloves, peeled and finely chopped
    5 ripe tomatoes, skinned or a 14 ounce can of peeled tomatoes, chopped
    10 basil leaves, torn
    olive oil for frying
    10 1/2 ounces mozzarella cheese, cut into 1/4 inch slices (or shredded)
    1/2 cup freshly grated Parmesan Cheese

Preheat the oven to 350. To make the tomato sauce, heat the two tablespoons of olive oil in a sauce pan. Add the garlic and as soon as you begin to smell the garlic, add the tomatoes and half of the basil. Season with salt and pepper, and simmer for 15-20 minutes, or until the tomatoes have melted into a sauce. I then pureed the sauce with an immersion blender. Heat 1 tbsp. olive oil and fry the eggplant cutlets per directions on the box. Transfer them to a plate lined with paper towels to absorb the oil. Spoon a little of the tomato sauce into a square or round oven dish of roughly 12 inches. Cover with a layer of eggplant slices. Add a few spoonfuls of tomato sauce...then a layer of the mozzarella cheese. Add some basil. Sprinkle with parmesan cheese. Repeat to use up ingredients. Put into hot oven and bake for 20 - 30 minutes or until the top is lightly golden and crusty. Cool slightly before cutting into servings. Serve hot or at room temperature.

French Onion Mushroom AngelBurger


  • 2 Dominex Eggplant Burgers (cooked)
    2 tablespoons canola oil
    2 tablespoons salt free organic butter
    2 large sweet yellow onions
    6 sliced mushrooms
    1 teaspoon crushed garlic
    1 teaspoon crushed thyme
    1 cup dry red wine
    1 cup organic beef stock

Slice onions in thin rounds. Halve the onions. Slice the mushrooms. Heat oil and butter over medium high heat in a sturdy sauce pan. Add onions and mushrooms and coat with oil and butter. Add garlic and thyme and cook until onions begin to caramelize stirring constantly so as not to burn. Add red wine and beef stock. Cook until the liquid is reduced. Spoon mixture over prepared eggplant burgers and top with gouda on a Kaiser bun. Serve with Dominex Angel Fries. 

Tomato Eggplant Bake


  • 1 box Dominex Eggplant Cutlets
    1 large tomato, sliced
    1 medium onion, sliced
    6 tablespoons butter, melted, divided
    1/2 teaspoon dried basil
    1/2 cup dry bread crumbs
    4 slices mozzarella cheese, cut into thirds
    2 tablespoons grated Parmesan cheese

Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly. Yield: 6 servings.



  • 1 Box Dominex Eggplant Cutlets prepared and cut into 1/2-inch pieces (about 3 cups)
    1 onion, sliced thin
    2 garlic cloves, minced
    5 tablespoons olive oil
    1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
    1 red bell pepper, chopped
    3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
    1/4 teaspoon dried oregano, crumbled
    1/4 teaspoon dried thyme, crumbled
    1/8 teaspoon ground coriander
    1/4 teaspoon fennel seeds
    3/4 teaspoon salt
    1/2 cup shredded fresh basil leaves

In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 2 minutes. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.