“Stacks on stacks on stacks! Rach’s eggplant stacks are layered with hot capocollo ham and topped with bubbly and browned shredded mozzarella and provolone. Get the recipe link in our bio,” Ray ...

Jean Poplaski, Willowbrook Ingredients: 1 package fresh spinach Olive oil Garlic, diced 1 jar roasted peppers, drained 6 portobello mushrooms 1 medium eggplant, long and narrow Bread crumbs mixed with ...

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1. Preheat oven to 350 degrees Fahrenheit. 2. Slice eggplant into 36 ½ inch slices. Place on a sheet tray and sprinkle with salt. Let stand about 10 minutes. Wipe off salt and moisture with a paper ...

If you’re looking to cut back on meat this summer, one way is to make these eggplant, tomato and mozzarella stacks. Chef Cara Mangini walks TODAY’s Dylan Dreyer through the steps assembling the ...

Our Saturday Breakfast guest chef whipped a healthy, tasty treat that you can make with products grown in your own garden, if you like. To prepare eggplant stack, cut eggplants into 1.5cm slices to ...

The Classic Recipe That Has Us Running to Buy Eggplant originally appeared on Parade. One of the prettiest sights of summer? The piles of glossy purple eggplant at their peak of flavor and freshness, ...

OK, we might be more than halfway through January, but our love of comfort food isn’t going anywhere anytime soon. We’re still living for soul-satisfying dishes that leave us feeling warm inside.

Preheat oven to 350°F. Place English muffin halves on parchment lined baking sheet. Brush cut sides of each English muffin with olive oil. Set aside. Generously spray non-stick cookie sheet with ...