Let each eggplant start to blister, and steam, and char, turning each one a quarter turn every three or four minutes, until softened and hissing inside, the skins utterly blackened and cracked ...
Here is a list of my favorite eggplant recipes are made with many different types of eggplants from Italian eggplants to my personal favorite, Chinese eggplants. I hope you enjoy it! This eggplant ...
Spoon enough tomato sauce to just cover the bottom of the dish, sprinkle with the Parmesan, then a single layer of eggplant. Repeat, ending with the sauce. In a warm saucepan over medium heat ...