We asked Quentin Garcia, Executive Chef at Thompson Palm Springs, to teach us the best ways to use eggplant for restaurant-level meals. Whether serving a vegetarian-friendly meal or a meat-based ...

She writes the weekly recipes for the print magazine as well ... in one pan and in only 30 minutes." The trick is to use Japanese eggplant, according to the NYT Cooking star.

Here's how the three recipes stacked up. Bobby Flay’s eggplant Parmesan recipe was daunting from the start. When I first saw Bobby Flay's eggplant Parmesan recipe, I knew it would be an all-day ...

I’m Joe, the Food and Dining editor ... to her my shortcut adaptations to her recipe, she volunteers: “There’s also the method of grilling the eggplant slices — or of baking them ...

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake ...

Food Stylist: Rebecca Jurkevich. Prepare a breading station with three bowls. Add flour to one bowl, eggs to another and panko to the third. Pat the eggplant slices dry. Dip each in the flour ...

The following pickled eggplant recipe is from “Fermenting and Curing ... We were well into developing recipes for this book when Tony Porreca, our tester, pulled out an experimental jar of ...

and pureed—to use in all sorts of eggplant-centric recipes. When buying eggplant, look for a fruit that's firm and heavy. (Yes! Botanically speaking, eggplant is a fruit.) It should give ...

Chef Patsy Jamieson notes: EatingWell's makeover of a traditional eggplant Parmesan recipe trimmed 50 grams of fat from each serving! The key to lightening this classic is to make a meatless ...