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Entries tagged with 'eggplant parmesan'

Vegetarian: Grilled Eggplant Parmesan

Lauren Rothman 8 comments

For a summery version of the classically vegetarian-friendly dish, check out this recipe, which grills the eggplant slices until they're soft and smoky, then tops them with buttery melted mozzarella. The fresh tomato and basil topping harnesses some of the best flavors of the season, and makes a light, juicy counterpart to the tender eggplant underneath. More

Grilled Eggplant Parmesan

Serious Eats Lauren Rothman 1 comment

For a summery version of the classically vegetarian-friendly dish, check out this recipe, which grills the eggplant slices until they're soft and smoky, then tops them with buttery melted mozzarella. The fresh tomato and basil topping harnesses some of the best flavors of the season, and makes a light, juicy counterpart to the tender eggplant underneath. More

Behind The Scenes: Rubirosa's Eggplant Parmesan

New York Laura Togut 1 comment

We're big fans of the eggplant parmesan at Rubirosa, so chef Al Di Meglio let us into the kitchen to show us how they make it—from start to finish. More

All-American Eggplant Parmesan

Serious Eats J. Kenji López-Alt 15 comments

Note: To purge eggplant without using microwave, Preheat the oven to 375°F. Line a rimmed baking sheet with a double layer of paper towels. Shingle the eggplant slices on top of the towels and top with another double layer of... More

The Food Lab: All-American Eggplant Parmesan

The Food Lab J. Kenji López-Alt 66 comments

I chatted with Ed about eggplant parm a bit, and I think he put it best: "the thing is, between eggplant parmesan and lasagna, you almost always want to pick the lasagna, because even at its worst, there's only so bad that meat, tomato sauce, cheese, and noodles can be. But bad eggplant is inedible." And he's right: with eggplants, it's all or nothing. It's time to up those odds. More

A Sandwich A Day: Eggplant Parmesan at Tuscany

New York Hannah Smith-Drelich 4 comments

"This satisfies all my primal eggplant needs," said Carey as we sunk our fangs into this hefty sandwich. More

French in a Flash: Eggplant Tian

Serious Eats Kerry Saretsky 9 comments

An American in Paris One thing I learned from the chefs at Le Cordon Bleu in Paris is that love and cooking are one and the same. I'm reserving some of their "cook from your heart" maxims for a later... More

Dinner Tonight: Eggplant Parmesan

Serious Eats Nick Kindelsperger 19 comments

The last time I had this dish I was still in college, and all was not well. I wondered how it was possible for one vegetable to soak up that much grease. It was like fat sponge. I stayed away... More

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