The flesh of eggplant is dry and fibrous, which makes it absorb oil (and even water) like a sponge. Most cooks add more oil while they are cooking it, to get it to soften. The result is a greasy dish ...

Eggplant is a fabulous staple to keep on hand to make a host of vegetarian entrees and side dishes — as long as you know how to properly prepare it. But it's important to know how to tackle each ...

The Most Amazing Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option ...

With a fork, prick the eggplant all over so it can release steam while cooking. Lay directly on a grill grate or on an oven rack. (If using the oven, place a tray below the rack to capture any ...

A bubbling dish of eggplant Parmesan ticks a lot of boxes for a satisfying meal. It's rich, hearty, comforting, and a vegetarian option that even dedicated meat lovers will enjoy. One thing it's not, ...

These Garam Masala Fall Harvest Bowls celebrate the bold flavors and seasonal abundance of fall. A simple lemony yogurt ...

To salt or not to salt — that is the fundamental eggplant question. Conventional cooking wisdom holds that you should always salt (and drain) eggplant before cooking. And there is some merit to this.

Eating vegetables can sometimes be a chore, and eating light can often leave one unsatisfied. But there is a solution: enter eggplant, the meat of the vegetable family. Eggplant absorbs the same ...

A classic baked eggplant Parmesan requires upwards of an hour in the kitchen, but with this method, you can cut this time down significantly.