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, ...

When the roux is formed, pour the hot milk (10) and bring to a boil. Allow to thicken over the fire, stirring continuously until the desired consistency is reached (11).

In an 8-inch-square baking dish, spread 1/4 cup of the ricotta, and top with 4 lasagna noodles, overlapping them a little. Spread half of the pesto over the noodles, then half of the ricotta.

Add chopped eggplant, garlic, salt and black pepper; cook, stirring often, until eggplant has softened, about 5 minutes. 3. Pour in wine to deglaze pan, scraping up any brown bits at the bottom of ...

1 pound Asian eggplant, sliced crosswise 1/2 inch thick. 1 cup extra-virgin olive oil, plus more for brushing and tossing. Kosher salt. 1/2 cup pine nuts ...

Presto! Start with that pesto in your fridge and end with dinner. Traditional pesto is made with basil, pine nuts, and parmesan cheese. These days, you can find pesto made with a variety of greens ...

Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna. No-noodle eggplant lasagna ...

1. Brush a 9-inch square baking dish with oil. 2. In a food processor, pulse the carrot, celery, and onion until finely chopped. 3. In a wide, deep skillet over medium heat, heat the 1 tablespoon ...