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

In this recipe I salt the eggplant slices, not to get rid of bitterness (modern eggplant varieties aren’t bitter) but to collapse the spongy texture a bit so the eggplant slices don’t soak up ...

Cut the eggplants lengthwise into half-inch-thick slices. Salt both sides and ... Food Stylist: Rebecca Jurkevich. Bake the breaded eggplant in a single layer until crispy. Add marinara sauce ...

In a 9x13-inch baking dish, pour in one layer of tomato sauce. Add in one full layer (approximately 12 slices) of fried eggplant. Repeat this process until the dish is filled. Bake at 350 degrees F ...

Light (baked Not Fried) Eggplant Parmesan has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and ...

Set aside. Coat each eggplant slice with remaining olive oil and season with salt and pepper. Place each slice on prepared cookie sheet and bake for 12-15 minutes, or until just getting soft.

Slice eggplant and zucchini into thin rounds ... Use a slotted spoon to transfer the fried vegetables to a paper-towel-lined plate to drain. Serve immediately with lemon wedges and smoked-fish ...