Photo: Jody Horton

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A Chance for Eggplant to Shine
Traditional Greek moussaka is made with ground meat (often lamb) and eggplant—but in her new book, One Pan, Two Plates: Vegetarian Suppers, Carla Snyder lets the dark purple nightshade steal the show. She creates a one-pan, meatless version of the Mediterranean casserole, and while it's meant to serve two, you could easily double the recipe, or serve it alongside a salad, bread and an assortment of dips for a casual supper.

Get the recipe: Moussaka