Flay's recipe was the most complex and time-consuming, but I ended up loving it the most. I would still make De Laurentiis' and Garten's recipes again on days when I have less time to cook. Lately, ...

1. Set a colander over a bowl. Set out several layers of paper towels to drain the eggplant. Have on hand 1 large platter and 2 rimmed baking sheets, each fitted with a metal rack. 2. Cut the ...

Eggplant Parmesan has traveled from Southern Italy’s kitchens to tables worldwide, evolving into countless versions. From Sicilian restraint to modern oven-baked shortcuts, each approach preserves its ...

As much as I love eggplant, it’s not an ingredient showcased in the recipes I’ve shared in my published columns and cookbooks during the past two decades plus. In a November 2018 Tribune column, I ...

Preheat oven to 450. Roast eggplant, cut side down, on a baking sheet until tender, about 30 mins. Cool, remove skin and coarsely chop pulp. Heat oil in large skillet over medium heat. Add roasted ...

Globe eggplant, sometimes called Italian eggplant (these are the big ones) are glorious on the grill, where their flesh turns smoky and you can mash it with olive oil or turn it into the popular ...

Greasy, fried, overcooked and drowning in red sauce and too much cheese. It's the typical experience with the classic eggplant Parmesan, or eggplant alla parmigiana. The usual suspects involve ...

An icon in the shape of a lightning bolt. Impact Link Lately, I've wanted to incorporate more eggplant into my diet, but I haven't found a recipe that I really love yet. With the high cost of ...