This diabetic-friendly recipe features roasted eggplant slices layered with flavorful ... ¼ cup Parmesan cheese Place casserole in the preheated oven and bake until everything is bubbly and ...

The baked eggplant parmesan recipe is made healthier by baking the ... To reheat, simple place in the microwave for 2-3 ...

Eggplant can last up to two days on the counter or up to about five days in the refrigerator if eggplant is stored correctly ...

One of our favorite Korean inspired dishes we love to prepare on a weeknight, because it's done so quickly: Gochujang ...

Arrange two racks on the top third and bottom third of the oven. Heat the oven to 425 ... Food Stylist: Rebecca Jurkevich. Bake the breaded eggplant in a single layer until crispy.

Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes.

Top with the remaining cheese and breadcrumbs. Bake on the middle shelf of the oven for 30 minutes, until the topping is crisp and bubbling. Leave to sit for 2–3 minutes before serving with ...

If you’re looking to find simple ways to feed the family on busy weeknights, or if you are not in the mood to wash up lots of ...

In a bowl combine sauce, eggplant pasta and half the cheeses. You can also re-season and add more fresh basil. Layer mixture in a casserole dish and top with remaining cheese. In a pre-heated oven ...

Uncover and bake for a further 10-15 minutes, or until golden and bubbling. Remove from the oven, let stand for 10 minutes, then serve with a green salad. Photography by Jiwon Kim.