The family-run restaurant is moving from its former home of 35 years at 140 E. Broad St. The business' last day on East Broad ...

LASAGNA INGREDIENTS 2 large eggplants Salt 1 tablespoon olive oil ½ yellow onion 4 garlic cloves 1 teaspoon Italian seasoning Freshly ground black pepper to taste 1 25 ounce jar marinara sauce ½ cup f ...

For this supersimple risotto, chef Jonathan Justus grills eggplant until smoky and charred, then blends the creamy flesh into the cooked rice. Just before serving, he sprinkles on sumac ...

This happened too long ago with Maggiano's Little Italy as the Italian-American chain discontinued the eggplant parmesan due to menu changes. Luckily, it's not hard to whip up a homemade version of ...

Whether it’s a soup, a sauce, or a polpette you choose, don’t overlook that secret weapon hiding in plain sight: the rind of your Parmesan wedge. It’s a no-waste no-brainer. Recipes you want ...

Joey Di Buono, the owner of Tufano’s Vernon Park Tap, joins Dean to make Di Buono’s grandmother’s (Nonna’s) Eggplant Parmesan recipe that she served (and they continue to serve) when the restaurant ...

In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using). Bring the sauce to a simmer over ...

On one baking sheet place the zucchini, mushrooms, eggplant and red peppers ... with remaining tomato sauce and 1/4 cup Parmesan cheese. Bake lasagna uncovered for 30 to 35 minutes or until ...