There’s something undeniably magical about Mediterranean cuisine—the way it blends simple, fresh ingredients to create bold ...

Eggplant Rollatini – tender eggplant slices filled with a creamy mix of ricotta, mozzarella, and Parmesan, then baked in ...

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake ...

Divide the eggplant between the two sheets ... heat 2 tablespoons of oil in a large saucepan over medium heat. Add the onion and cook, stirring often until softened and translucent, ~8 minutes.

To make the hot honey sauce, combine all the sauce ingredients in a small bowl. Once cooked, drizzle the tofu and eggplant ...

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Bake the breaded eggplant in a single layer until crispy. Add marinara sauce and a sprig of basil to a large saucepan.

Line a baking sheet with parchment, then arrange the eggplant slices in a single layer. Bake for 15 minutes. Layer the cooked eggplant slices and the ground beef mixture alternatingly in a 9 x 13 ...

add in your oil and then go in with the eggplant. Sauté until golden brown, then go in with your spices: the black paper, turmeric, curry powder and paprika. Continue to cook until fragrant ...