Instructions: Preheat your oven to 350°F. Slice the eggplant into ½-inch rounds. To remove excess moisture (which can cause ...

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.

Just about every recipe for eggplant parmesan — a dish consisting of breadcrumb-coated eggplant slices that are layered with cheese and marinara sauce — includes a step of dredging the ...

Who says you have to choose between great taste and good health? With our recipe for Baked Eggplant Parmigiana, you can enjoy both! We're sure you'll find yourself making this Italian favorite even ...

Line the bottom with a single layer of eggplant. 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 ...

Behind the Menu: Vegan restaurant Spirit Elephant has an Italian director of operators who really wanted Chicken Parm on the menu, so Executive Chef Israel Serrano made it happen. By Patricia Cobe on ...

says eggplant in lasagne form is actually the original iteration of what we call eggplant parmigiana. Whatever you want to call it, you won’t go wrong with this vegetarian and gluten-free showstopper ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. On Jan 15, Giada shared a recipe to her Instagram @ ...

Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner. Each serving ...

A savoury parmesan biscuit is just the thing for a drinks and nibbles party, and these are really easy to whip up. Who needs more of an excuse? Preheat the oven to 180C/160C FanGas 4. Rub the ...

Though the air fryer is capable of making some absolutely delicious meals, there are some it just can't hack. David lives in Brooklyn where he's spent more than a decade covering all things edible ...