If you've ever tried to freeze eggplant, you might have found it to turn out disappointingly mushy, but salt can help you fix ...

There are recipes for lasagne, baba ganoush, stuffed eggplants in a coconut dal and a showstopping Palestinian favourite.

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 ...

This, plus the cheesy layers, was balanced out by the slight crisp from the golden-brown cheese on top and the breading on the eggplant. I will definitely make Flay's recipe again for a special meal.

For eggplant pieces, Chef Costa says, "It is best to peel a few strips from the outside then split it lengthwise and score it. Season with salt then roast. The exposed parts of the outside shrink ...

Set it aside. 2. Cut the eggplant into halves and further into small wedges 3. Place in a steamer, try to keep some space among each one. Lay only one layer is to get the best result. Heat water ...

Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third of the basil leaves over the cheese.

The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version great (and, frankly, easy to make). Arrange two racks on the top third and bottom third of ...