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, ...

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

After all that, I still had to layer the sauce, eggplant, cheese, and fresh basil and bake the whole thing in the oven. It was difficult handling all the tasks at once. It was a bit frustrating to ...

The trick is to use Japanese eggplant, according to the NYT Cooking star. "It just needs a quick sear before simmering in tomato sauce until tender, then topping with cheese and broil until melty ...

And on its own, "the pleasantly chewy texture of the eggplant and saltiness of the cheese gives it substantial meatiness," says the mother of two. 1 lb. uncooked whole-grain penne pasta 2 Tbsp.

Top eggplant with mixture. Add tomatoes on top of that, spreading evenly. 6) Cover with tin foil and bake 25 minutes. Remove from oven and take off tin foil. Sprinkle cheese on top and bake ...

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.

“Rollatini is not an Italian word,” she says. No, it’s not. In Italy, eggplant rollatini — the dish I’m interviewing her about — is known as involtini di melanzane, right alongside all ...