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Explore 3088 recipes, 4 projects, 65 articles, 28 galleries, 1074 videos, and more

Mini Flourless Chocolate Cakes for Ladies' Night

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Breton Butter Cake

Ingredients
  • 2 sticks (1 cup) unsalted butter, room temperature, cut into small pieces, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup cake flour (not self-rising)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large whole egg, lightly beaten, plus 4 large egg yolks
  • 1 cup sugar
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Stuffed Eggplant Parmesan

Ingredients
  • 6 small eggplants, (about 8 to 10 ounces each)
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups Tomato Sauce
  • 1 1/2 tablespoons medium-chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons unsalted butter
  • 4 1/2 tablespoons all-purpose flour
  • 1 1/2 cups skim milk
  • 1/8 teaspoon grated nutmeg
  • 3 tablespoons freshly grated Parmesan cheese
  • Olive-oil cooking spray
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Eggplant Parmesan Stacks

Ingredients
  • 18 eggplant rounds (each 1/4 inch thick and at least 3 inches in diameter; about 3 medium eggplants)
  • Coarse salt
  • 1 cup plus 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, very thinly sliced
  • 6 plum tomatoes (about 1 1/2 pounds), coarsely chopped
  • 1 tablespoon coarsely chopped fresh oregano, plus leaves and sprigs for garnish
  • 1/3 cup thinly sliced fresh basil
  • 4 ounces fresh mozzarella, thinly sliced and torn into small pieces
  • 3/4 cup freshly grated Parmesan cheese, plus shavings for serving
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Lighter Eggplant Parmesan

Time:45 mins
Ingredients
  • 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 cup fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1 cup homemade or best-quality store-bought marinara sauce
  • 1/2 cup grated part-skim mozzarella
  • 1/3 cup grated Parmesan
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Eleanora's Eggplant Parmigiana

Ingredients
  • 3 cups unseasoned, dry breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 2 cups all-purpose flour
  • 14 large eggs, lightly beaten
  • 1 1/4 cups (4 ounces) finely grated pecorino Romano cheese
  • 3 medium eggplants, peeled and sliced lengthwise into 1/4-inch-thick slices
  • Light olive oil, for frying
  • Eleanora's Marinara Sauce
  • 2 teaspoons dried oregano
  • 4 cups (16 ounces) shredded, aged mozzarella
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Eggplant Parmigiana

Ingredients
  • 3 medium eggplants (not more than 4-inches in diameter), sliced into 1/2-inch-thick rounds
  • Coarse salt
  • 1 cup '00' flour
  • 4 cups canola oil
  • 1 pound fresh mozzarella cheese, chopped
  • 6 ounces Grana Padano cheese
  • 1/2 cup packed basil leaves
  • 2 1/2 tablespoons olive oil
  • Fine sea salt and freshly ground pepper
  • 4 cups Tomato Sauce Recipe
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Deconstructed Eggplant Parmesan

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Assembling the Parts of Eggplant Parmigiana

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