When I bread and fry things like these slices of eggplant, I make a little assembly line that leads from the flour, to the eggs, on to the bread crumbs, and right into the pan of hot oil. Placing three rectangular cake pans side by side next to the stove works nicely—there is very little cleanup afterward—but any container wide enough to hold several slices of eggplant at a time will work just as well. This dish can be made with roasted eggplant slices instead of breaded and fried eggplant. Although it will be good, it will not be as tasty, nor will it have the texture of the fried eggplant. The roasted version is very simple: Drain and rinse the eggplant as described above, but instead of coating the eggplant slices, toss them with a few tablespoons of olive oil. Brush a baking sheet with olive oil, and set the eggplant slices side by side on the baking sheet. Bake them in a 450° F preheated oven for 20 minutes, till they are golden brown. Let them cool, and proceed to layer and bake the ingredients as below.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.