Oct 21, 2024 · This popular stir-fry highlights eggplant cooked to its silky, creamy best, then bathed in a deliciously thick and savory sauce. This version of garlic sauce is a classic Chinese American soy ...

Deselect All. 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices. Kosher salt, as needed, plus 1 tablespoon. 5 cups fresh breadcrumbs

1 large eggplant. 3 tablespoons extra-virgin olive oil, divided. 1/2 pound ground beef. Salt and freshly ground black pepper. 1 onion, small diced. 1 red pepper, small diced. 3 cloves garlic, minced.

Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels. Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the ...

For the roasted eggplant and squash: Preheat the oven to 375 degrees F. Toss the eggplant with salt and allow to sit in a colander set over a bowl for 10 minutes or so to remove the moisture.

Arrange the rolled eggplant slices seam-side down in the center of the baking dish, making 2 rows of 6 and leaving space between the rows. Spoon the remaining sauce down the middle of the rolls ...

The Eggplant: 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds) 1/2 cup all-purpose flour. Freshly ground black pepper. 5 large eggs. 3 tablespoons whole milk.

Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened ...

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Heat a grill pan over medium-high heat.

Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender ...