Frying can make eggplant Parmesan heavy. Luckily, there's a lighter, smokier alternative to the old cooking method and you ...

Most cooks are familiar with the idea of giving eggplant slices a good salting and rinsing before cooking, but we asked a ...

If what you’re looking for is a Jersey thing, this unassuming Osceola osteria has it — plus some killer Sicilian for pan pie ...

2. Put the flour, eggs and bread crumbs in 3 large, shallow bowls. Working with 1 slice at a time, dredge the eggplant in the flour; shake off any excess. Dip the slice in the egg, letting any ...

1. Place eggplant slices in a large colander sitting inside a bowl to collect drips. 2. Generously salt eggplant on both sides. Leave at room temperature, uncovered, for 30 – 60 minutes.

Slice your eggplants into thin rounds (about 1/4 inch thick). Sprinkle with salt and let them sit for 20 minutes to remove moisture. Top with more mozzarella cheese, then bake at 375°F (190°C) for 30 ...

Preheat oven to 425 degrees Fahrenheit. Remove the stems from the eggplants and slice vertically into ¼ inch planks. Line ...

Place eggplant slices into a bowl with a wide bottom, sprinkle slices with table salt. Place a weighted bowl over top. Let sit for about an hour. Meanwhile, in a small bowl, mix together olive oil, ...

Heat the broiler. Place the eggplant slices onto a rack in a broiler pan. Brush with the oil. Broil 7 inches from the heat for 10 minutes or until the eggplant slices are golden brown on both sides, ...