The Classic Recipe That Has Us Running to Buy Eggplant originally appeared on Parade. One of the prettiest sights of summer? The piles of glossy purple eggplant at their peak of flavor and freshness, ...

The flesh of eggplant is dry and fibrous, which makes it absorb oil (and even water) like a sponge. Most cooks add more oil while they are cooking it, to get it to soften. The result is a greasy dish ...

Anne Quatrano, chef and owner of Star Provisions, was quick to send this recipe she created more than a dozen years ago. “The eggplant banh mi comes and goes from the menu, but it’s been around for 12 ...