Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. Ingredients • 3 large ...

Preheat oven to 400 degrees. Combine flour, salt, oregano and cayenne. Dip eggplant in beaten egg, then in flour. Working in batches, fry eggplant in oil in a large skillet. Drain. Spread a thin layer ...

There are a couple of tricks to getting perfectly crispy eggplant in the oven. Salting the eggplant slices. This draws out excess moisture, which prevents the eggplant from getting soggy. Preheating ...

First, slice the eggplants lengthwise in half. Then with a pastry brush, liberally brush each half (on both sides) with the extra virgin olive oil (and I do mean liberally slather it on!). Now with ...

For an entree that might stand in as a burger alternative, thickly slice eggplant into rounds and roast them until browned, then transfer to a flavor-packed vinegar-soy marinade. After roasting the ...

These healthy eggplant recipes are the kind of entrées and side dishes that will have you scraping your plate all summer long. From hearty, cheesy pasta dishes to zesty eggplants from the grill, these ...

In her new cookbook, “The Healthy Jewish Kitchen,” Paula Shoyer takes classic Jewish recipes and updates them with fresh ingredients. She also reduces the sugar and salt in many of the recipes without ...

This is a healthier, mess-free version of a dish known as melanzane alla parmigiana in Italian. Eggplant parmesan features layers of breaded eggplant, marinara sauce and copious amounts of stretchy ...

To prepare eggplant: Preheat oven to 425 degrees. Drizzle olive oil onto a 10-by-15-inch jellyroll pan and brush to coat pan evenly. Combine egg whites and milk in a shallow pie plate. Combine panko ...