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 ...
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 ...
The eggplant that’s most widely available is called globe or black beauty, which is what I have used in this recipe. I’ve skipped a few of the steps from my old recipe, making this dish not ...
I attended the Paris Olympics this summer as part of my company’s sports media coverage. Of course, I also focused on my domain, food. The 2024 Paris Olympics were the first Games to ban ...