Eggplants grown in warm climates are among the leading summer vegetables, along with tomatoes and ... bowl and remove eggplant and paprika with oil (PHOTO C). 4. Cook chicken in pan.

Add the chicken stock (be ... Add the tomatoes, bread crumbs (do not add the crumbs sticking to the pan if they are burnt or mushy), and eggplant, toss together gently, then quickly stir in ...

When I first came to North America, I was surprised and a bit disappointed by how eggplant is often treated here. Too many times, I found it served cold, bitter, and rubbery. That’s when I ...

Transfer to a sheet pan; season with salt. While chicken marinates, prick eggplant all over with a fork. (If eggplant is more than 1 ½-inches thick, halve lengthwise to speed cooking.) ...

Stir the soup, milk and cheese in a small bowl. Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish. Repeat the layers. Stir the bread crumbs, parsley and oil in ...

7. To serve, place a layer of torn burrata on the base of the garlic bread. Top with eggplant slices, drizzle with warmed tomato sauce and top with remaining Parmesan and fresh basil leaves.