From Better Homes and Gardens

For this low-calorie, low-fat version of the decadent meatless classic, the eggplant is baked, not fried.

Eggplant Parmesan

From Fine Cooking Magazine

This is how we do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good Parmigiano-Reggiano. It doesn't get more authentic than this.

Classic Eggplant Parmigiana

From Fine Cooking Magazine

You can't go wrong with this Turkish classic--even with canned tomatoes, it tastes great, served at room temperature or chilled. The flavor improves after a day or two, so make it ahead and keep it in the refrigerator. It's a delicious side dish or starter.

Eggplant with Tomato & Garlic Sauce

From EatingWell

This recipe combines the flavors of two Middle Eastern favorites--hummus and baba ganouj--in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.

Middle Eastern Chickpea Platter