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eggplant with chocolate

Eggplant with Chocolate

Prep Time 1 hr
Course Dessert
Cuisine Italian
Servings 4


  • 2 pounds eggplant (about 2 medium eggplants)
  • 2 eggs, beaten
  • 1 cup bread crumbs or Panko
  • ¼ cup olive oil (more as needed for frying)
  • 1 Tbsp. cinnamon
  • ½ cup granulated sugar


  • 8 ounces semi-sweet chocolate chips or bar
  • 1 cup heavy cream
  • 1 Tbsp. limoncello (optional)


  • ½ cup blanched and chopped almonds
  • 5-6 strips candied orange peel
  • ¼ cup pine nuts


Make the ganache

  • In a medium saucepan, heat the cream almost to a boil. Remove from heat.
  • Add the chocolate to the cream and whisk until chocolate is completely melted and a creamy consistency is reached. If desired, add a tablespoon of limoncello and stir to combine. Set aside. Best to use the warm ganache because it is much easier to apply when still warm.

Prep the Eggplant

  • Peel and cut the eggplant into 1/2 inch slices. Heat 2-3 Tablepsoons of olive oil in a large skillet and fry eggplant in batches. First, dip each slice in beaten egg and coat with bread crumbs. Fry in olive oil about 5 minutes on each side, until each slice is crunchy and cooked through. Add more olive oil as needed.
  • Remove from the saucepan and set the cooked slices on paper towels to absorb extra olive oil. Sprinkle each slice with cinnamon and sugar.

Layer the Dish

  • Coat the bottom of your serving dish with a generous spoonful of ganache. Place eggplant slices on top to form the bottom layer. Drizzle a layer of ganache and sprinkle almonds and pine nuts. Add another layer of eggplant slices, more ganache and nuts. Continue to layer until ingredients are gone. Finish with a few peices of candied orange peel.
  • For individual servings, place a spoonful of ganache on the bottom of a serving dish, and add a single slice of eggplant. Continue layering as explained above using one slice for each layer.
  • Serve right away or refrigerate for up to 2 days. This dish gets better after refrigeration, so it is possible to make it ahead of time.


It is usually recommended to salt eggplant before cooking as the salt draws out excess moisture. However, with this recipe, I do not salt the eggplant as we don't want a salty flavor in the sweet dessert. 
Blanching the almonds is optional... Personally, I like to blanch almonds in desserts. To blanch, boil 2 cups of water, add the almonds and boil for 30 seconds. Remove from heat, cool, and easily pop the skins off the almonds. You can add the skins to a smoothie!
Keyword chocolate, dolce, eggplant