For a long time, eggplant was my white whale of summer produce. It was always delicious when I had it in restaurants, but I struggled to get the texture just right when cooking it at home.

There are recipes for lasagne, baba ganoush, stuffed eggplants in a coconut dal and a showstopping Palestinian favourite.

Few dishes capture the essence of comfort food quite like Eggplant Parmesan. With its layers of crispy golden eggplant ...

For this recipe, I decided to substitute it with American eggplant, which is what I used in the other eggplant Parmesan dishes I tested. De Laurentiis' eggplant Parmesan was quick and easy to make.

The following pickled eggplant recipe is from “Fermenting and Curing ... s eggplant by pack­ing salted slices into large wooden food presses that expelled the water from the vegetable.

Moussaka is a classic dish served in Eastern European countries like Greece and Turkey. There are many variations, but moussaka often is made with eggplant and a creamy white sauce called béchamel.

Chicken parmesan usually consists of three ingredients: boneless chicken cutlets, thick marinara sauce, and mozzarella cheese ...

6. Layer the eggplant in a domino-like effect along the left-hand side of the dough, leaving about two inches of space on the side. Coat eggplant with marinara sauce 7. Dabble ricotta along the ...

This recipe was given to Silvia by Rose Barbagallo ... x 40 cm baking dish with a good layer of sugo. Place 10 eggplant slices into the dish in a single layer and spoon 1 - 2 tablespoons ...