Storage: Baked eggplant Parmesan can be covered and refrigerated for up to 5 days, or frozen for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave or in a 350ºF oven ...

Food Stylist: Rebecca Jurkevich. In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves. Top with another layer of ...

This easy eggplant recipe is fast and not oily. In Italy, it is called parmigiana. In America, we call it Parmesan, after the ...

That's why I decided to try a few eggplant Parmesan recipes from some of my favorite celebrity chefs like Bobby Flay, Giada De Laurentiis, and Ina Garten. Here's how the three recipes stacked up.

Layer eggplant on top in 2 to 3 rows. Cover eggplant with remaining sauce. Mix together two cheeses. Sprinkle over top of sauce. Bake for 30 - 40 minutes or until bubbly, cheese is melted and ...

Chop the vegetables into bite-sized pieces and saute them in sesame oil with garlic, ginger, and chili flakes. Add soy sauce ...

Remove from oven, and bake longer if eggplant is not tender. Keep oven turned on. Cover eggplant with cheese, then cover with pasta sauce. Sprinkle with Italian seasoning, then Parmesan cheese.