Preheat the oven to 400°F. Begin by slicing the eggplant into thick rounds. You want each slice to be hearty enough to form the base of your stack.

Ready to discover one of my staple Summer appetizer recipes?. Lazy Gals Vegan Eggplant Parmesan: a staple Summer recipe!

Preparation 1. Preheat the oven to 400 F. 2. Place sliced eggplant in a large bowl and heavily salt. Set aside for about 10 minutes. 3. In a 13-by-9-inch sheet pan, add marinara sauce in an even ...

Makes: 6 servings Ingredients: 2 pounds ripe eggplants (2 large, 3 medium or 4 small), cut into ⅓-inch-thick rounds; 3 large eggs, lightly beaten; ¾ cup all-purpose flour ...

Eggplant was first cultivated in Asia thousands of years ago, and moved westward through Persia, Mediterranean lands, and Europe, to America (via Thomas Jefferson).

I made eggplant Parmesan using recipes from Bobby Flay, Giada De Laurentiis, and Ina Garten. Flay's recipe was the most complex and time-consuming, but I ended up loving it the most.