These eggplant Parmesan stacks are surprisingly easy to prepare, requiring fresh garden eggplant and basic pantry ingredients ...

With its smoky flavor and luscious creaminess, this is incredibly simple to prepare. Whether you ... addition to your panini. Roasted Eggplant with Tomatoes and Feta-52 Kitchen Adventures If you love ...

When done right, containers of eggplant will keep beautifully in the freezer. However, you'll want to make sure you cook it ...

Prepare a breading station with ... In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves. Top with another layer ...

Slice the eggplant lengthwise into 3 cm slices and put them in a bowl with chilled salted water for 30 minutes. Grate the parmesan and mozzarella cheese in a greased baking dish or cocotte, spoon a ...

Simmer while cooking sausage. Heat 1 tablespoon olive ... Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs.

Place the eggplant in a colander set over a plate and sprinkle liberally with salt. Let sit for 20 to 30 minutes to drain.

But once you know how to handle this veggie when cooking, you'll be making eggplant parmesan like a pro. A common question is whether removing the eggplant skin is a good idea or not. The answer?

Charred eggplants are combined in teriyaki sauce and topped with parmesan crumbles. Garnish with fresh parsley and coriander leaves. Take half eggplant and fry on a pan with olive oil, cut side down ...