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Cooking eggplant and getting the best possible texture can be a tricky process, but this chef has some simple tips on how to get this right each time.

2. In the morning, drain and rinse the beans and add to a large pot with the aromatics. Cover with water and add olive oil ...

Season the sauce with salt. 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 ...