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

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, ...

Remove from heat. 6. Dot top of eggplant with mozzarella, and sprinkle with Parmesan. Transfer to oven, and broil until cheese melts and browns, 2 to 3 minutes. Top with basil; serve immediately ...

Most grocery stores carry tahini, but for a fun condiment-hunting adventure, start the search at a local Mediterranean ...

It was quite tedious to make Flay's version of eggplant Parmesan. Before starting, I roasted some red peppers in the oven. Then, I had to dry out the bread, pulverize it into crumbs with a food ...

Sprinkle the seasoned bread crumbs over the tomatoes, and bake in the oven for about 7 minutes or until the tomatoes start to crack and the bread crumbs are crisp and toasted. Lay the eggplant ...

Heat the oven to 425 degrees ... Add flour to one bowl, eggs to another and panko to the third. Pat the eggplant slices dry. Dip each in the flour, and then the beaten eggs and finally the ...

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake ...

Preheat oven to 400°F. Coat 2 baking sheets with cooking spray. 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.

6. Layer the eggplant in a domino-like effect along the left-hand side of the dough, leaving about two inches of space on the side. Coat eggplant with marinara sauce 7. Dabble ricotta along the ...