Rashad Frazier tries to convince David that eggplant can be appealing. The chef explains his techniques for reducing moisture and incorporating spices to improve texture and enhance flavor.
For a Passover-friendly crowd pleaser, matzo is swapped in for pasta and layered with matzo-coated eggplant, creamy ricotta, homemade tomato sauce and (of course!) lots of mozzarella.
Jeff Mauro shows us how to fry eggplant and tofu until it's crisp and golden brown. Cook along to learn how to make a spicy, gingery sauce to toss it in.