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Italian eggplant

Explore 4 recipes, 2 articles, 4 videos, and more

Louisiana Jambalaya, Part 4

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Authentic Italian Eggplant Parmigiana

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Assembling the Parts of Eggplant Parmigiana

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How To Make Tuscany Eggplant Parmigiana

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Grilled Garden Salad

Ingredients
  • 1 small eggplant, cut into 1/4-inch rounds
  • 1 pound asparagus, trimmed
  • 3 tomatoes, halved
  • 5 pattypan or baby summer squashes, halved if large
  • 2 heads radicchio, quartered
  • 1 medium red onion, cut into 1/2-inch rings
  • 1 red bell pepper, quartered, seeds and ribs removed
  • 1 yellow bell pepper, quartered, seeds and ribs removed
  • 1 portobello mushroom cap, cut into 1/2-inch slices
  • 1/2 cup extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper, to taste
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons fresh thyme leaves
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Pickled Red Snapper with Eggplant and Melon

Ingredients
  • 1 fresh lemongrass stalk, bottom 6 inches only, thinly sliced (about 1/4 cup)
  • 1 fresh Thai chile, halved lengthwise and seeded
  • 1 bay leaf
  • 1/2 teaspoon teaspoon coriander seeds, crushed
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 cup sugar
  • Coarse salt
  • 1 cup white-wine vinegar
  • 1 cup water
  • 1 pound small Italian eggplant, stemmed and cut crosswise into 1/4-inch-thick slices
  • Canola oil, for brushing
  • 1 1/2 pounds red snapper fillets, skinned
  • 1/2 honeydew melon (about 2 pounds) seeded, rind removed, and cut into 1/4-inch-thick slices
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Spring Pasta

Ingredients
  • 4 to 6 small eggplants
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds fresh or frozen peas
  • 6 spring onions or scallions, thinly sliced
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • 2 tablespoons roughly chopped fresh sage
  • 2 tablespoons roughly chopped fresh chives
  • 1 clove garlic, minced
  • Coarse salt and freshly ground pepper
  • 1 bunch arugula, trimmed
  • 1 pound dry fettuccine
  • 2 tablespoons chopped fresh chervil
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 to 1 1/2 cups fresh ricotta cheese
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Roasted Eggplant, Zucchini, and Chickpea Wraps

Ingredients
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1 tablespoon coarsely chopped fresh oregano leaves
  • Vegetable oil, cooking spray
  • 1 large eggplant, cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch cubes
  • 1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
  • 1 cup drained canned chickpeas, rinsed
  • 6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 4 ounces fresh part-skim mozzarella, thinly sliced
  • 4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)
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