Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Bake the breaded eggplant in a single layer until crispy. Add marinara sauce and a sprig of basil to a large saucepan.

For a filling and showstopping meal, stuff halved eggplants with a flavorful mixture of quinoa or rice, diced vegetables, ...

And the best part? It’s so easy to prepare. You can make it ahead of time, pop it in the fridge, and when your guests arrive, you have to serve it with some warm pita, crackers, or fresh veggies ...

Roasted eggplant dip is made by oven roasting whole eggplants and blending the ... Don't forget to tag me when you try one of my recipes! Preheat oven to 425 F. Remove stem from eggplant and ...

Bobby Flay’s eggplant Parmesan recipe was daunting from the start ... and fresh basil and bake the whole thing in the oven. It was difficult handling all the tasks at once.

Cover two half-sheet pans with heavy duty aluminum foil (I don’t like scraping off roasty bits of eggplant from a pan ... about 7 minutes (recipe originally said 6 minutes but I went slightly ...

This recipe was given to Silvia ... Alternatively, place the eggplant slices in a single layer on baking trays, drizzle generously with olive oil and bake at 180˚C for 30 minutes or until golden.

Sprinkle the seasoned bread crumbs over the tomatoes, and bake in the oven for about 7 minutes or until the tomatoes start to crack and the bread crumbs are crisp and toasted. Lay the eggplant ...