Eggplant Parmesan, or Melanzane alla Parmigiana, is a classic Italian dish that combines layers of crispy breaded eggpla ...

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

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 ...

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 ...

Move over, iceberg. Worthy of being way more than just a side, this protein-packed dish takes weekday lunch to the next level ...

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.