There are a couple of tricks to getting perfectly crispy eggplant in the oven. Salting the eggplant slices. This draws out excess moisture, which prevents the eggplant from getting soggy. Preheating ...

First, slice the eggplants lengthwise in half. Then with a pastry brush, liberally brush each half (on both sides) with the extra virgin olive oil (and I do mean liberally slather it on!). Now with ...

Seitan (pronounced SAY-tan), a hearty meat substitute made from wheat gluten, is widely used in Asian stir-fries and soups as a protein-rich addition. Like tofu, it has a mild taste that readily ...

Preheat the oven to 425°F. Cut the eggplant into 1-inch rounds. Sprinkle with salt and set aside for 20 minutes (the eggplant will sweat out any bitterness). Pat dry. Now cut the eggplant slices into ...

Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. Ingredients • 3 large eggplants • 1 teaspoon salt • 1 cup all purpose flour • 1 teaspoon salt • ¼ ...

This morning while driving along a rural road near St. Martinville, I noticed another sure sign that summer is upon us. On the side of the road, a youngster dressed in jeans and a T-shirt was setting ...

To prepare eggplant: Preheat oven to 425 degrees. Drizzle olive oil onto a 10-by-15-inch jellyroll pan and brush to coat pan evenly. Combine egg whites and milk in a shallow pie plate. Combine panko ...

Italian dishes are always my favorite and that’s what’s on the menus as we grab a Bite with Belkys. Spread the diced eggplant in a single layer onto paper towels. Generously salt the eggplant and let ...