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.
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.
Jackie Rothong demonstrates how to make cannelloni stuffed with savory eggplant filling and topped with anchovy breadcrumbs. Comfort food any occasion.
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.