Author: Kristin Donnelly
Panko breadcrumbs bring a nice crunch to this Italian Red Sauce classic.
Eggplant is baked, not fried, making this delicious and healthy dish. Great as a side or just as a meal itself.
Author: aborodenko
Author: Debbie White
Author: David Kamen
Author: Alison Roman
Author: Claudia Roden
Author: Georgia Downard
Author: Marge Perry
Author: Rawia Bishara
Eggplant pieces absorb the flavors to create a delicious tomato sauce served over ziti, complemented by cheese pita bread. You may easily coordinate the...
Author: toezar
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Author: Sami Tamimi
Author: Diane Kochilas
Author: Bon Appétit Test Kitchen
Author: Rawia Bishara
Author: Bon Appétit Test Kitchen
When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or...
Author: Claire S. Kedeshian
As an Italian, it just doesn't get better than pasta and eggplant! Give this pasta alla norma a try for a perfect weeknight dinner!
Author: Cindy Anschutz Barbieri
My mom used to make this all the time when we were growing up, and it is fabulous. It is inexpensive to serve a large crowd, hearty enough to please vegetarians...
Author: Anonymous
Author: Yotam Ottolenghi
Author: Susan Spicer
A simple eggplant recipe suitable for an appetizer or side dish.
Author: Barbara Zernicke
If you can't find eggplant, this is wonderful in zucchini, too!
Author: b-boo
This is the perfect way to eat your vegetables and add another recipe to your list of vegetarian meals. The dish can be served alone or over angel hair...
Author: Elise
Author: Larraine Perri
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart.
Author: Dawn Perry
Author: Joe Yonan
Recipe for eggplant, squash, green beans, and corn in a fragrant sauce made with Madras curry powder, carrot juice, and ginger.
Author: Quinn Hatfield
These crispy eggplant fritters are oozing with mozzarella.
Author: Jimmy Bradley
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Author: Yasmin Khan