Also make sure your oven is fully preheated and your pan is sizzling hot before cooking eggplant. And yes, you can cook it in oil. “Don’t be too afraid of oil. It’s your friend,” Fabian adds.

The dish is made by layering fried breaded eggplant slices in a roasting pan and topping them with marinara sauce, mozzarella cheese, and a generous amount of Parmesan. It's then baked until all ...

Heat the oil in a 12-to-14-inch sauté pan. Add the onion ... until the onion is translucent. Add the eggplant, sugar, cinnamon, and cocoa powder, and cook for 5 minutes more, stirring often.

Simmer over medium-high and cook, stirring constantly ... In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves.

2. After the eggplant turns black and brown remove the skin. 3. Mash the eggplant. 4. Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped ...

It should be about 1 cm deep in frying pan 24 cm in diameter. Place on high heat and when oil becomes hot and the surface starts to sway, add eggplant and paprika. Oil temperature should be above ...

Heat 1 cm oil in a large heavy - based frying pan over medium - high heat. When hot, fry the eggplant, in batches until golden on both sides. Remove from the pan and drain on a tray lined with ...