First, slice the eggplants lengthwise in half. Then with a pastry brush, liberally brush each half (on both sides) with the extra virgin olive oil (and I do mean liberally slather it on!). Now with ...

Baked eggplant meatballs are where Italian home cooking just shines with simple, honest flavors. Really good stuff. These ...

There are times in every home cook’s career when a kitchen experiment turns everything on its head. For me, it was eggplant. For years, I used it as a finicky vegetable that absorbed too much oil, ...

There are a couple of tricks to getting perfectly crispy eggplant in the oven. Salting the eggplant slices. This draws out excess moisture, which prevents the eggplant from getting soggy. Preheating ...

Preheat oven to 350 degrees. Spray two baking sheets with vegetable spray. Slice the eggplant as evenly as possible into 1/4-inch slices. In a small bowl, whisk together the egg whites and olive oil.

These crisp, cheesy eggplant slices are a lighter take on the more traditional fried eggplant Parmesan. It lets the savory flavor of the Parm and the satisfying crunch of the panko shine. This same ...

Note: Crispy baked eggplant slices are layered with tomato sauce and fresh mozzarella for a fun and sophisticated "stacked" presentation of this Italian classic. Panko breadcrumbs are bigger and ...

This is a healthier, mess-free version of a dish known as melanzane alla parmigiana in Italian. Eggplant parmesan features layers of breaded eggplant, marinara sauce and copious amounts of stretchy ...

To prepare eggplant: Put eggplant slices in colander. Sprinkle with plenty of salt. Place colander over bowl. Let stand for 15 to 20 minutes to draw out water. To cook pasta: Bring large pan of salted ...

In her new cookbook, “The Healthy Jewish Kitchen,” Paula Shoyer takes classic Jewish recipes and updates them with fresh ingredients. She also reduces the sugar and salt in many of the recipes without ...