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

Place casserole in the preheated oven and bake until everything is bubbly and a sharp knife slides into a eggplant stack easily, about 10 to 15 minutes. Top with minced basil and additional ...

Spray (or drizzle) the tops of the eggplant sandwiches with the extra virgin olive oil, then turn them over and repeat for ...

The best thing to do when working with finicky ingredients such as eggplant is to turn to professionals -- like professional ...

Eggplant can be a polarizing vegetable, but with a little culinary know-how, it defies all of the negative connotations ...

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

Heat the oven to 425 degrees ... In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves. Top with another layer ...

Shawarma Chicken Trim any extra fat from the chicken thighs and place in a large resealable plastic bag. In a small bowl, ...

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.