This is a great step-by-step eggplant Parmesan recipe. What we love is that this recipe is fancy enough for a special occasion but easy enough to cook anytime. We loved the dredging method.

Eating less meat is a goal for many as the calendar ... One easy and delicious addition to your menu that all ages will love ...

Chop briefly in food processor to break into small pieces ... Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs.

“Who doesn’t love eggplant Parmesan ... Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly recipes for the print magazine as well as articles for ...

Bobby Flay’s eggplant Parmesan recipe was daunting from the start ... Then, I had to dry out the bread, pulverize it into crumbs with a food processor, and dry out the crumbs for the eggplant ...

The Eggplant Parmigiana recipe is its earliest version. Slice the eggplant lengthwise into 3 cm slices and put them in a bowl with chilled salted water for 30 minutes. Grate the parmesan and ...

Food Stylist: Rebecca Jurkevich. In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves. Top with another layer of ...

Keep oven turned on. Cover eggplant with cheese, then cover with pasta sauce. Sprinkle with Italian seasoning, then Parmesan cheese. Bake until both cheeses are melted, about 10 minutes.