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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.
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An eggplant and tomato sauce is served over ziti pasta with cheesy pita pockets on the side.
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Get Ally's Eggplant Parmesan Recipe from Food Network
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This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.
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Get Grilled Eggplant Teriyaki Recipe from Food Network
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Wonderful directions for preparing eggplant if you've never done it before. The eggplant is layered in a large pan with marinara sauce, mozzarella, ricotta and Parmesan cheese. This it 's baked until the cheese topping is golden.
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Get Grilled Japanese Eggplant Recipe from Food Network
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Grilled miso eggplant is savory, sweet, and a little smoky, and perfect paired with a bright yuzu-flavored Greek yogurt. Fresh mint and sesame seeds are a great...
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A soy/honey vinaigrette bring Asian-inspired flavor to this cole slaw with Savoy cabbage, onions, and peppers.