One of the quickest ways to cook eggplant is to sauté it.

Eggplant Parmesan stacks are a delightful twist on the classic Italian dish. This recipe features oven baked eggplant slices layered with marinara sauce, melty cheese, and a sprinkle of Parmesan ...

Cooking eggplant to perfection has much to do with getting the texture just right. Here's a simple way to achieve that ...

Preheat oven to 450°. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and ...

Place the breaded eggplant in a single layer on the baking sheet. Bake in the preheated oven for 15 minutes. Flip the slices over then bake for an additional 10 minutes on the other side.

Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper or a thin coating of cooking spray or olive oil. Place the eggs in a shallow dish.

Bake, turning once, until browned, crispy, and tender, about 30 minutes. Serve hot. Serving suggestion: Sprinkle with powdered sugar or dip into powdered sugar. Or serve with heated tomato sauce.

For dinner we’re serving up baked veggie pasta, eggplant Parmesan and a Greek salad with meatballs — all distinctly different for having so much overlap.