This eggplant and tomato dip quickly became a staple at my dinner parties, not only because of how good it tastes but also ...

Place the eggplant in a colander set over a plate and sprinkle liberally with salt. Let sit for 20 to 30 minutes to drain.

Make the tomato sauce: Heat 2 tablespoons oil in a medium pan over medium-low heat. Add garlic and cook until translucent, about 1 minute. Season with chile flakes and salt, and increase heat to ...

The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version great (and, frankly, easy to make). Arrange two racks on the top third and bottom third of ...