Frying can make eggplant Parmesan heavy. Luckily, there's a lighter, smokier alternative to the old cooking method and you ...

In this recipe I salt the eggplant slices, not to get rid of bitterness (modern eggplant varieties aren’t bitter) but to collapse the spongy texture a bit so the eggplant slices don’t soak up ...

Cook over moderate heat, turning once and adjusting the heat as needed, until the eggplant slices are golden brown and tender, about 6 minutes. Transfer the fried eggplant to the paper towels to ...

Instead of being crumbed and fried ... Remove from the pan and drain on a tray lined with paper towel. Season with salt. Alternatively, place the eggplant slices in a single layer on baking ...

Get the oil in your pan nice and hot again, dip the fried eggplant into the egg mixture, then fry in batches until the slices are puffed, golden and cooked through, probably three to four minutes ...