This vegan baked ziti recipe comes together with layers of saucy noodles, hearty mushrooms, and creamy cashew ricotta. It's ...

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.

Baked shakshuka with butter beans is perfect for a plant-based lunch or brunch with high protein butter beans.

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 ...

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 ...

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.

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 ...

Rinse the eggplant with water and pat dry with paper towels. (This process draws out excess water and bitterness from the eggplant.) Preheat your oven to 375 degrees.

Place the breaded Eggplant in oil and cook till golden brown and then turn, about 4 - 5 minutes per side. Add more oil as needed. Move Eggplant to a paper towel to pull off the oil.