Take 10 minutes to layer tender eggplant with marinara, two kinds of cheese and fresh mushrooms and this mouthwatering low-calorie Italian classic is ready to bake.
Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
A tasty and spicy curry recipe with eggplants, tomatoes and mushrooms as its main ingredients. The spice blend used complements the vegetables especially well.