Frying slices of eggplant in the pan requires using sufficient oil. With too little oil, the air pockets will remain. Be generous with the oil to break down the air pockets, as well as the heat.

Cooking eggplant to perfection has much to do with getting the texture just right. Here's a simple way to achieve that ...

Deep-frying is one of those techniques for which I welcome tips from others. As with any new-to-me cooking technique, I take my time. Thin slices of zucchini are a good start. Deep-fried, wow ...

Sue Li’s five-star sweet and sour eggplant pairs the versatile vegetable with an assertive soy-vinegar sauce and crispy ...

When all the eggplant rounds have been fried, place on foil lined rimmed baking sheet. (To make clean-up easier) Spread about 1 tablespoon of marinara sauce on each round.

Slice eggplant and zucchini into thin rounds, around ¼-inch thick. Layer rounds onto the prepared pan, seasoning vegetables with a sprinkling of salt between each layer. Set aside for 15-20 minutes.