To make the eggplant cordon bleu, start by preparing the eggplants: wash the eggplant, trim the two ends, and cut it into slices about 1/4 inch thick (1) and weighing about 0.9 oz. Place the slices in ...

Imagine a sun-drenched afternoon in Sicily, where the vibrant buzz of the market fills the air and the aroma of stewed tomatoes and eggplant hints at culinary delights. That’s where I first fell ...

This recipe was created by Beryl Shereshewsky and featured on Pan Pals, a companion series for The Great American Recipe. Watch Pan Pals now on PBS Food!