Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third of the basil leaves over the cheese.

TIP #1: Always end the last layer with sauce then cheese. TIP #2: Set aside some sauce for serving at the table.Some like a lot of sauce and some don’t, so it’s good to have it available. TIP ...

I sliced eggplant, salted them, then breaded them with grated Parmesan, fennel seeds and breadcrumbs, of course. All the ...

Take all the best things about two Italian American classics — eggplant Parmesan and garlic bread — and the result is an ingenious twist you’ll wish you had discovered years ago. The garlic ...

Food Stylist: Rebecca Jurkevich. In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves. Top with another layer of ...