For a long time, eggplant was my white whale of summer produce. It was always delicious when I had it in restaurants, but I struggled to get the texture just right when cooking it at home.

There are plenty of creative ways to use this popular condiment in your cooking and adding it to eggplant is no exception.

These make a fab lunchtime dish, or serve with other salads and pulses as a centrepiece for an all-vegetable feast. Leftovers ...

For this recipe, I decided to substitute it with American eggplant, which is what I used in the other eggplant Parmesan dishes I tested. De Laurentiis' eggplant Parmesan was quick and easy to make.

Food Stylist: Rebecca Jurkevich. Prepare a breading station with three bowls. Add flour to one bowl, eggs to another and panko to the third. Pat the eggplant slices dry. Dip each in the flour ...

Aubergine, eggplant… whatever you call it – fans of the nightshade vegetable will want to try these three recipes by Hetty Lui McKinnon. Along with the likes of the humble cauliflower ...

This recipe was given to Silvia by Rose Barbagallo ... x 40 cm baking dish with a good layer of sugo. Place 10 eggplant slices into the dish in a single layer and spoon 1 - 2 tablespoons ...

Salt the eggplant before cooking to remove the excess moisture ... While we love this recipe just as it’s written, know that it’s flexible. Swap the ciabatta bread for any other Italian ...