Eggplant parmesan is a classic Italian dish that spares you the pasta when you need a break from it. See our tip for ...

Dredging eggplant slices in eggs and breadcrumbs can often be a messy affair, but a simple hack can ease the hassle. It even ...

Eggplants are part of the nightshade family. In the 16th century, many Europeans called eggplants “raging apples” because it ...

Fried, sauced and covered with cheese, chicken and eggplant parm (parmesan or parmigiana ... And like any popular dish, cooks have been putting their own creative spins on them ever since.

or grill it for an eggplant Parmesan. There’re a lot of different sizes and shapes of eggplant. Though we are more familiar with the purple ones, there’re green ones from Thailand, orange ones ...

which is what I used in the other eggplant Parmesan dishes I tested. Aside from not having the right eggplant, this meal was easy to make. I sliced the eggplant lengthwise to make slabs.

Spoon enough tomato sauce to just cover the bottom of the dish, sprinkle with the Parmesan, then a single layer of eggplant. Repeat, ending with the sauce. In a warm saucepan over medium heat ...

Adjust heat to medium and repeat with 2 Tbs of the oil and the remaining eggplant, transferring the eggplant to the plate when done. 3. Add the remaining 2 Tbs oil and the mushrooms to the pot.

With more slender Japanese eggplant or adorably stout Indian eggplant, Zainab Shah’s five-star borani banjan is in order. An ...

Layered dishes with sauces (like eggplant parmesan) or fried eggplant can certainly benefit from salting, just be sure to pat the flesh dry to remove any surface moisture before cooking.