For those that like eggplant, this is a southern Italian dish that is layered and served on a bed of linguine or fettuccine. It is a meat-less dish that can also be used in a baked Italian sandwich roll (without the pasta), as an “Eggplant Parm-Sub.”

High protein & full of antioxydants. Great in a sandwich or with raw veggies & pita crisps or crackers as a snack. You can make in advance and keep in the fridge for up to five days when left in an hermetic container.

Here’s a new recipe for a roasted pepper, eggplant, tomato, and onion salad. My mom always made this dressing whenever she roasted peppers. This salad is perfect for the coming summer. Escalivada can be served as an appetizer, starter, or salad. It’s delicious—you can also make toast, top it with some escalivada, add salted anchovies, and some stuffed olives. Enjoy!

my son picked up an eggplant in the produce isle. so we decided to try it.

Pasta with Sicilian pesto and fried eggplantA delicious summer pasta dish that can be enjoyed hot or cold—perfect for summer dinners or a light, quick meal after a day at the beach or in the sun.

I love eggplant so I wanted to make an easy rice bowl using eggplant.Please adjust the amount of eggplant and sake depending on how many servings you need.Make sure that the bacon is cooked until crispy.The bacon in the photo is just before the crispy stage, but it was still good. Please adjust the doneness to your taste.I think 1 cm square is the best size to cut the bacon the eggplant, but as you can see I just did it roughly. For 4 servings. Recipe by Sakusumi mama

I modified a recipe for a sweet and spicy eggplant rice bowl to incorporate the flavors of a balsamic vinegar-seasoned chicken dish I had at a restaurant.The balsamic sauce becomes sweeter the longer you reduce it, so adjust the cooking time to your taste. Make sure you have enough sauce left in the pan to pour over the rice at the end. A little mayonnaise to top things off is delicious, too! Recipe by Yuzuyuzu

I love pasta, I love tomato sauce, and I love eggplants so I combined my favorites.Sauté the eggplants with a generous amount of olive oil to make them juicy and delicious.The pasta should be taken out of the pot before the timer rings (al dente), and mixed with the sauce. Recipe by bobitin.

I bought indian veggie Mini Brinjals couple of days back which taste like eggplant. Usually I make Brinjal curry or Bhartha out of it but this time I thought to make something different which is quick , healthy, tasty. 😋Serving size: 2 peoplePreparation time: 15 minutesCooking time: 25 minutes

This recipe, adapted from America's Test Kitchen, takes all the great qualities of eggplant Parmesan and none of the bad. Eggplant can typically be mushy, or worse, oily, but pre-baking the eggplant followed by a quick broil in a simple tomato sauce get around all the bad parts of eggplant parm/lasagna.A note on ricotta, take the time to buy the good stuff. You'll know it's good if you look at the ingredients and the only listed ingredients are milk (or whey), an acid (or enzyme), and salt. NO gums and/or stabilizers! that's a recipe for watery gritty cheese! Can't find good ricotta? You can make it in 30 min with milk, vinegar and heat via Serious Eats. It seriously makes ALL the difference!

Eggplant is one of my favorite vegetables, especially when I make it this way. Eggplant Parmesan is made with eggplant sliced lengthwise, breaded, and either fried or baked, then layered with marinara sauce, mozzarella cheese, and Parmesan cheese.https://youtu.be/-oQoKpRTC00

It's time to make room for this year's vegetables, so I opened a jar of grilled, marinated eggplant that I canned last summer. This is an easy summer meal or side dish. I made one generous portion; this is so easy that it can be multiplied exponentially.