You are going to love these crispy fried eggplant slices with a delicious seasoning that is soft and creamy inside. This is ...

There’s something undeniably magical about Mediterranean cuisine—the way it blends simple, fresh ingredients to create bold ...

As Bastianich says, this is the time to go for the best ricotta you can find: whole milk and as fresh as possible. Of course, ...

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake ...

Add flour to one bowl, eggs to another and panko to the third. Pat the eggplant slices dry. Dip each in the flour, and then the beaten eggs and finally the panko, really packing on the bread ...

What’s not to love? Bastianich’s tips include picking a firm, fresh eggplant, cutting it in thick slices, dredging them in flour and panfrying before draining, cooling, rolling, nestling in ...

Coat an 8-by-11 1/2-inch baking dish with cooking spray. To prepare eggplant: Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites with water in a shallow dish until frothy.

To assemble: Top each English muffin half with a slice of eggplant. Top eggplant slices with 2 tablespoons ricotta cheese mixture, spreading to coat evenly. Top with a second eggplant slice ...

First things first, says Lidia Bastianich. Before I can even get the first question out of my mouth when I call her to talk about one of my favorite Italian dishes, she wants to make sure I know ...