Inspired by Hasselback potatoes, eggplant is sliced and stuffed with marinara, veggies and cheese. Try it as a vegetarian main with a salad or as a hearty side to serve as part of a larger Mediterranean-themed meal.
Jackie Rothong demonstrates how to make cannelloni stuffed with savory eggplant filling and topped with anchovy breadcrumbs. Comfort food any occasion.
This side is a staple of Bobby Flay's summertime barbecues, where it does double-duty as a substantial vegetarian offering. But it can be easily adapted for the colder months too.
Michael Symon adds smoky flavor to a classic Greek-Turkish dish by grilling eggplant for the base, then topping it with a meat sauce and a rich bechamel sauce.