I f you’re a fan of the saucy, cheesy deliciousness of classic eggplant parmesan—or if you can’t resist a hearty eggplant ...

This vegan stuffed eggplant parmesan is a hearty, oven-baked dish featuring tender eggplant filled with roasted cherry ...

Stuffed eggplant is best enjoyed right after it's assembled, but you can easily prepare the filling ahead of time. Store the filling in an airtight container in the refrigerator for up to 3 days.

While the eggplant is baking, add the onion, garlic, and 2 tablespoons of the olive oil to the pan and sauté over high heat until the onion begins to soften. 4 ...

2) Make a lengthwise slice into each eggplant, ensuring not to cut all the way through. 3) Place the sliced eggplants, cut side up, in a 350-degree oven and bake for approximately 1 hour until ...

6. Arrange the stuffed eggplants next to each other in a baking dish. 7. Pour the tomato sauce over the eggplants and barely cover with water. 8. Sprinkle with additional salt. 9.

Step 4: Remove eggplant from the oven and spoon feta mixture over the top. Bake another 15 minutes, until eggplant is tender and feta is beginning to brown. Remove oven and let cool 5 minutes.

Heat the oil to about 360 degrees and deep-fry several slices of eggplant at a time for 1 to 2 minutes, or until they are golden brown. Drain on paper towels and serve warm with remoulade sauce.

Try Stuffed Eggplant Known as Nikumiso Dengaku by Marc Matsumoto on Aug 26, 2014 Nikumiso literally means meat miso. Carved your eggplant into bowl for a Summertime dish.

To prepare eggplant shells: Cut off stems and cut eggplants in half lengthwise. With a sharp knife, cut around the inside of each half, about 1/2 inch from skin.

⅓ cup white vinegar ¾ teaspoon white sugar Kosher salt and ground black pepper 1 small ripe tomato, cored and chopped ½ small red onion, thinly sliced 1½ pounds eggplant, cut into twelve ½ ...