For a long time, eggplant was my white whale of summer produce. It was always delicious when I had it in restaurants, but I struggled to get the texture just right when cooking it at home.

Eggplant is a deliciously rich and meaty vegetable, but it can be prone to going soggy. This foolproof technique helps ...

It's also notorious for absorbing oil when it's fried, but that's not a problem with this recipe, where the eggplant is steamed. Mix the cooked eggplant and the sauce at least 30 minutes before ...

I have to admit, though, everything looked and smelled amazing as it was cooking. The breaded eggplant looked golden and crispy while frying, and the smell of the homemade roasted-red-pepper sauce ...

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.

However you cook the eggplant initially, she says, “You don’t have to worry about whether it’s fully cooked or not, because you’re going to bake it again.” In other words, there’s ...

Pat the eggplant slices dry ... Simmer over medium-high and cook, stirring constantly, for about five minutes. Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

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 ...

Because the ingredients simmer longer, the very tender pieces of eggplant soak up all the flavours. Briefly cook the ingredients in a wok, scrape into a clay pot and simmer, covered, on the ...