In this baked Italian dish, also known as eggplant parmigiana, slices of eggplant are breaded with a parmesan-breadcrumb mixture, fried, smothered with tomato sauce and topped with a crisp layer of gooey melted cheese.
Mushroom Risotto
In this baked Italian dish, also known as eggplant parmigiana, slices of eggplant are breaded with a parmesan-breadcrumb mixture, fried, smothered with tomato sauce and topped with a crisp layer of gooey melted cheese.
Layered with gooey cheese, “meat” crumbles and a kick of jalapeno, this lasagna is a hearty vegetarian twist on a old Italian favorite.
This easy recipe bakes sliced potatoes in cream for an indulgent side dish — perfect for holidays and celebrations.
Layers of pita bread, eggplant, rice, chickpeas and labneh (Greek yogurt) comprise this simple Middle Eastern dish, popular in Egypt, Lebanon and Syria.
This is an excellent dish for vegetarians during Passover, but it’s also a great way to experience your vegetables in a new light.
As with so many dishes from West Asia, it isn’t entirely clear where this one came from. Today, most people tend to associate this dish with Greece, but food historians are relatively certain (well, more than just guessing) that moussaka comes from the Middle East, perhaps Iraq c. 1200.
In Arabic, maqluba means “upside-down.” So you can probably imagine what happens at the end of cooking this dish.
Meatloaf dates back to at least Roman times; it’s mentioned in Apicius’s cookbook, c. 5th century CE.