This pasta dish is made up of crispy fried eggplant smothered in rich tomato sauce and topped with salty, grated cheese. Originating in Sicily where eggplants grow in abundance, this vegetarian dish ...

When it comes to eggplant recipes, there's more than just eggplant parmesan! Here, you'll find party dips, vegetable sides, pasta dishes, and more.

My friend Susan Vu has a quick recipe for Roasted Eggplant With Cheater Sichuan-Style Pork that makes quick work of the traditionally long-simmered pork sauce. It’s the perfect accompaniment for ...

Return eggplant to skillet; cook, stirring occasionally, until tender and sauce has thickened slightly, about 5 minutes. (Add more water if skillet looks dry before eggplant is tender.) Taste ...

Add the eggplant and allow to lightly brown in the skillet, stirring occasionally, for 5-6 minutes. Add the tomatoes and sauté for 7-10 minutes or until they’ve released their juices and are ...

Cook over high heat, stirring occasionally, until the eggplant is very tender and the sauce is slightly reduced, about 5 minutes longer. Add the scallions and cook for 30 seconds. Serve the ...

Place a large saucepan with 3 to 4 quarts water on to boil. Place rice in a strainer and rinse. When the water boils, add rice, stir and boil rapidly 20 minutes. Drain rice leaving about 2 ...

For this recipe, I decided to substitute it with American eggplant, which is what I used in the other eggplant Parmesan dishes I tested. De Laurentiis' eggplant Parmesan was quick and easy to make.

No soaking or salting is needed for Zainab Shah’s borani banjan: just a quick fry before the eggplant is nestled into garlicky yogurt and topped with tomato, pomegranate and mint.