One large pot - and one super delicious list of both traditional and just a little unusual ingredients - give this gluten ...

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 the remaining eggplant, followed by ...

“Who doesn’t love eggplant Parmesan? But all that breading, frying and layering can be a lot on a weeknight," says the author of the 'Start Here' cookbook Sabrina Weiss is the Editorial ...

Smaller eggplants are easier to enjoy as they contain fewer internal seeds. Eggplant leaves stain. Use fresh lemon and rub your hands and any surface that has been stained. I am a passionate cook ...

Coat an 8-by-11 1/2-inch baking dish with cooking spray. To prepare eggplant: Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites with water in a shallow dish until frothy.

Add the eggplant, sugar, cinnamon, and cocoa powder, and cook for 5 minutes more, stirring often. Add the thyme, tomato sauce, orange juice, and orange zest, and bring to a boil. Lower the heat ...

Garnish it with basil and rosemary. 2. Meanwhile, take a plate, slice 1 bay leaf, chopped eggplant, add salt and chilli flakes to taste, vinegar, olive oil and a pinch of white pepper. Mix the ...

Return the eggplant and add salt, pepper and sansho pepper. 5. Serve on cooked rice with the pickles and shredded shiso leaves. 1. Shell the edamame. 2. Peel the daikon and shred. Massage it with ...

Try this eggplant and anchovy dip with bruschetta or ... To serve, place a tablespoon into a baby cos leaf and add a cherry tomato. Eat as is or place on to a crispy bruschetta.