Eggplants are naturally spongy, with a structure that allows them to absorb flavors and spices, but this can also mean they retain too much water, which is why your eggplant parm turns out watery.

I have an eggplant in Karachi ... have a fair idea of the probable root cause of the issue at hand and that is why you have mentioned that in the beginning of your query. The most important ...

One such food you can easily save from this fate is eggplant. The jewel-toned produce probably isn't something you thought of as a likely contender for the freezer — after all, you don't ...

Eggplants can produce up to a dozen fruits per plant, potentially more depending on the type and the growing conditions.

The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version great (and, frankly, easy to make). Arrange two racks on the top third and bottom third of ...

“Who doesn’t love eggplant Parmesan? But all that breading, frying and layering can be a lot on a weeknight," says the author of the 'Start Here' cookbook Sabrina Weiss is the Editorial ...

Set up a charcoal grill for medium-high heat or preheat oven to 450 degrees. Cut 4 slits into each eggplant and slide ½ clove garlic into each slit. Roast eggplants directly on hot coals ...