Due to its high water content and flesh that's quick to oxidize (turn brown) when sliced, we don't recommend freezing it raw. Eggplant loses its texture, flavor, and color when frozen raw ...

Add flour to one bowl, eggs to another and panko to the third. Pat the eggplant slices dry. Dip each in the flour, and then the beaten eggs and finally the panko, really packing on the bread ...

What’s not to love? Bastianich’s tips include picking a firm, fresh eggplant, cutting it in thick slices, dredging them in flour and panfrying before draining, cooling, rolling, nestling in ...

Parmigiana is a Southern Italian dish. The Eggplant Parmigiana recipe is its earliest version. Slice the eggplant lengthwise into 3 cm slices and put them in a bowl with chilled salted water for 30 ...

Cover and simmer for 15 minutes. Step 2: Meanwhile, prepare the eggplant: Preheat oven to 350°F (177°C). Slice eggplant into 1/4-inch rounds and sprinkle with salt and garlic powder on both sides.