Slice 500g of aubergines into pieces no thicker than a pencil and put them in a mixing bowl. Put 20g of basil leaves and stems into a blender with 150ml of olive oil, process for a few seconds, then ...

Instead of using traditional lasagna noodles, this lasagna recipe is layered with sliced eggplant with fresh tomatoes, mozzarella and breadcrumbs. It’s healthy, light and low in carbs, yet has a ton ...

Getting your Trinity Audio player ready... Serves 6-8. Ingredients 1 large globe eggplant Salt and freshly ground pepper 1 cup extra virgin olive oil, divided 1 pound mozzarella 1 baguette 1 quart ...

Have ready the flour and beaten eggs, each in a shallow bowl. Heat 1/4 cup of olive oil in a large skillet. One at a time, dredge the eggplant slices in the flour and then dip them into the beaten ...

The Ninja Air Fryer Pro AF140UK is a single-drawer mini convection oven that, I must say, looks rather stylish on my kitchen counter - but what did I think of its use? The interesting features of the ...

“It’s true that everyone loves the dishes their mothers made for them when they were growing up, but I can honestly say that my mother’s melanzane alla parmigiana was the best ever,” writes presenter ...

Heat the oil over medium heat in a 2-3 qt. saucepan. When it shimmers, add the diced onion, stirring occasionally. If you see browning, turn the heat down a little. After 5 minutes, add the garlic, ...

Yesterday’s lunch and this week’s recipe is thanks to my friend, the designer Jake Tilson, who gave me a pristine 1977 edition of The Talisman Italian Cook Book. With a cover of red, white and green ...