|Italian Immigrant Cooking|
|by Elodia Rigante|
Enjoy the taste of old Italy! This one-of-a-kind cookbook from Elodia Rigante, a second generation Italian-American and a virtuoso cook of traditi...
1 - 8 of 8 for sicilian eggplant
Cut eggplants into 1/4 inch ... of smoked ham. top with marinara sauce and slices of Romano and Provolone cheese. Bake at 400 degrees until golden brown.
Heat oil in skillet, brown eggplant slices on both ... Repeat layers. Top final layer with tomatoes. Dot with butter. Bake at 350 degrees for 30 minutes.
Heat olive oil and saute eggplants (use more oil ... too dry and cook a little longer if it is too wet. Serve chilled or at room temperature. Serves 6-8.
In heavy skillet brown eggplant, simmer onions ... spoon. Add tomato sauce until well saturated enough to moisten the mixture. Place in jars and refrigerate.
Soak eggplant in salted water ... Add eggplant and marinara sauce and toss. Cook penne according to directions, drain, toss together and serve. Serves 4.
Cook and crumble ... set aside. Peel eggplant and cut into ... degree oven, then 15 minutes, uncovered until cheese is melted and top is crisp and brown.
Combine first 4 ingredients with oil and cook 10 minutes. Add remaining ingredients and simmer 20 to 30 minutes, or until vegetables are tender. ...
In a large skillet, saute eggplant strips about 1 ... with juices. Let stand overnight or chill and serve cold the same day. (For those hot summer days!)
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