Ever since the Arabs brought the eggplant to Italy in the 9th century, it has become a beloved staple of Italian cuisine. Sicilians in particular embraced the vegetable and wasted no time ...

Slices of eggplant are grilled until they have charred marks and tossed with fresh herbs such as parsley or cilantro. A ...

You really taste the Parmesan cheese throughout. Believe us, you won't miss frying the eggplant at all. This is so good ...

“Who doesn’t love eggplant Parmesan? But all that breading, frying and layering can be a lot on a weeknight," says the author of the 'Start Here' cookbook Sabrina Weiss is the Editorial ...

Slice eggplant and zucchini into thin rounds ... Rinse salted vegetables, pat them dry with a paper towel and set aside. Prepare to fry: Add 1½ to 2 inches of oil to a large skillet and heat ...

Preheat the oven to 400° and slice the eggplant into rounds. Dip each slice of eggplant into beaten eggs, then coat it in ...

Most of the cheese is in the filling, not on top of the dish, so rather than a gooey melted mozzarella blanket over and in between layers of fried eggplant that you cut like a lasagna (I’m not ...

Preheat oven to 400 degrees. Cover a baking sheet with foil and brush on olive oil so eggplant does not stick to foil. Slice eggplant into 1/2 rounds and place on foil covered baking pan.