Slice eggplant into rounds. Spread paper towels on a flat surface. Lay eggplant on paper towels and add Kosher salt. Cover with more paper towels. Let eggplant rest for 1/2 hour to 1 hour. In three ...

So eggplant lovers, here is my new way to have eggplant parmigiano without having to fry anything and without a lot of unnecessary fillings, such as meats, veggies, eggs, olives, mushrooms and a host ...

1 large eggplant sliced into 1/4-inch-thick rounds 3/4 teaspoon kosher salt, more to taste Black pepper to taste 2 ounces fresh mozzarella. 1. Place the eggplant slices in a colander over a bowl.

Make a layered casserole: With a few spoonfuls of tomato sauce on the floor of a baking dish, you can build a deconstructed eggplant parm, with or without cheese. Bake covered at 350 F for about 15 ...

Getting your Trinity Audio player ready... John Broening, Special to The Denver Post Roasted Eggplant with Tahini Dressing. This is a dish I created for Avelina, a restaurant that is opening this week ...

October is the month of pumpkins, apples, and other fall fruits and vegetables, and one you probably don’t think about this time of year is eggplant. Fall is eggplant season. This beautiful glossy ...

"You can think of this as a deconstructed Baba Ganoush," chef Tomer Amedi writes of his recipe for burned eggplant with tahini and pomegranate You can save this article by registering for free here.

This is the sort of easy summer cooking I love: basic, fresh ingredients coming together as something altogether pleasing in a few short minutes. Although perfect over pasta, this rustic sauce is ...

Dear SOS: My son and I enjoyed a delightful take on lasagna at the Westwood Palomino in early December. We requested a recipe. The dish was Deconstructed Lasagna and contained a lamb mixture, cheese ...

Dear Culinary SOS: My son and I enjoyed a delightful take on lasagna at the Westwood Palomino in early December. We requested a recipe. The dish was: deconstructed lasagna and contained a lamb mixture ...

1. Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper. 2. Working in batches, ...