12 oz Italian sausage

1/2 cup Basil, fresh

2 Eggplant, medium

3 cloves Garlic

3 14 1/2- ounce can Tomatoes, fire-roasted canned

1 tbsp Italian seasoning

1 tsp Kosher salt

3 tbsp Olive oil, extra virgin

1 cup Heavy cream

4 oz Mozzarella, fresh

3 oz Parmesan cheese, grated

2 cloves Garlic

3 Long eggplants, large

1/2 Red bell pepper

1 Sesame seeds and chopped spring onion

400 g Tofu, extra firm

5 tbsp Teriyaki sauce, homemade or store-bought

1 Salt and pepper

3 tbsp Sesame oil or other oil, toasted

1 Eggplant

1 tsp Garlic powder

1/2 tsp Italian seasoning

1 tsp Paprika, sweet

1/2 tsp Red pepper

2 tbsp Olive oil

2 Eggplants, medium

2 cups Marinara sauce

2 1/2 tbsp Olive oil

1/2 cup Italian breadcrumbs, seasoned

2 cups Mozzarella cheese

1/2 cup Parmesan cheese

1/2 tsp Caraway, ground

1 1/2 cups Chickpeas, cooked

1 Cooking onion, medium small

1/2 tsp Coriander, ground

1 Eggplant, large

1/4 cup Flat leaf parsley

3 cloves Garlic

2 cups Tomatoes

1 Chili, small

1 cup Vegetable stock

1 tbsp Lemon juice, fresh

1 Black pepper, ground

3 tbsp Olive or avocado oil

1 tbsp Sea salt

1/2 tsp Cumin, ground

1 Bay leaf

1/4 cup Cilantro

2 Garlic cloves

2 cups Tomatoes

1 tsp Lemon juice

1 Black pepper

1 1/2 tsp Paprika, sweet

1/4 tsp Red pepper flakes

1 tsp Sea salt

1 1/2 tsp Cumin

1 Olive oil for roasting the eggplant and for finishing the salad

1/2 cup Water

1kg or a little over 2 lbs of eggplant

1/2 cup Basil, fresh

2 Eggplants, medium

1/2 tsp Oregano, dried

1 batch Super simple marinara sauce

8 oz Rigatoni

1/2 tsp Red pepper flakes

1/4 tsp Salt, fine

1/4 cup Olive oil, extra-virgin

3/4 cup Ricotta salata and/or parmesan cheese

1 tbsp Basil, fresh

2 Eggplants, whole medium-sized

4 cloves Garlic, fresh

1/2 cup Onion, white or yellow

1 tsp Oregano

1 tbsp Parsley, fresh or dried

1 32 ounce can Tomatoes, whole

3 Eggs, hard

2 Eggs

1 1/2 cups All purpose flour

7 tsp Kosher salt

6 tbsp Olive oil, extra virgin

1 1/2 cups Italian bread crumbs

1 cup Mozzarella cheese

1/4 cup Pecorino romano cheese

1/2 tsp Basil, dried

1 Eggplant, large

4 Garlic clove

1 Onion, small

8 tbsp Parsley, fresh

1 can Tomatoes

4 Egg, large

1/2 cup Chicken broth

1/4 cup Tomato paste

1 can Tomato sauce

3/8 tsp Pepper

1/8 tsp Red pepper flakes

1 1/4 tbsp Salt

1 Dash Salt and pepper

2 tsp Sugar

1 Oil

1/4 cup Olive oil

1 cup Bread crumbs, seasoned

1 cup Mozzarella cheese, part-skim

1 1/2 cup Parmesan, grated

1 carton Ricotta cheese

3 tsp Coriander

6 Italian eggplants

1 handful Parsley

1 tsp Chili powder

2 tsp Paprika, smoked

1 Salt and pepper

1/2 tsp Turmeric

4 tbsp Olive oil