Although eggplant is a perennial in frost-free, semi-tropical regions, it is almost always treated as an annual. Note: Ingesting the leaves, flowers, stems, and unripe fruit of eggplants is toxic ...

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 ...

Cut 4 slits into each eggplant and slide ½ clove garlic into ... a drizzle of olive oil and some parsley leaves. Serve warm or at room temperature.

Place the eggplant cubes in a colander in layers (4 ... as well (22), mix everything and add a few more hand-torn basil ...

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 ...

Eggplant Parmigiana Recipe: Baked eggplant layers with the goodness of olive oil, cheese and herbs, served with crispy garlic bread and rocket salad. Parmigiana is a Southern Italian dish. The ...

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 ...