I hadn't received any recipe submissions by deadline, so for today's column I thought we'd revisit a seasonal favorite from past Idea Alley columns and food stories. With the permanent closing of ...

Thick slices of eggplant are lightly breaded and layered in a casserole dish along with grated Italian cheeses, fresh basil and finished with a tomato cream sauce. Eggplant is one of our favorite ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

1. Heat oven to 375 F. 2. Peel and cut eggplant into cubes and place in a medium saucepan with enough water to cover eggplant. Bring to a boil and cook until tender, about 5 minutes. 3. Drain eggplant ...

Preheat oven to 450°. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and ...

This is a healthier, mess-free version of a dish known as melanzane alla parmigiana in Italian. Eggplant parmesan features layers of breaded eggplant, marinara sauce and copious amounts of stretchy ...

In her new cookbook, “The Healthy Jewish Kitchen,” Paula Shoyer takes classic Jewish recipes and updates them with fresh ingredients. She also reduces the sugar and salt in many of the recipes without ...