Recipes

Although our greater depth of knowledge and interest is in Italian cuisine, we plan to offer original recipes from families of several of the nations surrounding the Mediterranean basin. Here again, we will reference excellent existing sources whether or not we can improve on them. And so...MANGIA, MANGIA.

Most of the Italian recipes in this section come from the memory and imagination of Chef Sebastian Dechiario, the current guardian of the "passion for the kitchen" ("la passione per la cucina") embodied in our wives, mothers and grandmothers.

GS

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Melanzane alla Parmigiana

January 27, 2007

from Viarda Totino and Jeannette Theiler

Preheat Oven:  350 deg. F

Prepare sauce without meat (see "Ragu without Meat") and set aside.

2 Large firm eggplants           1/2 cup milk
1/2 cup grated parmesan cheese   about 1/3 cup flour
2 eggs, well beaten              salt and pepper
oil for frying

1. Slice eggplant lengthwise. Do not peel.
2. If you have time, youmay wish to place the sliced eggplant in a large colander, alternating the eggplant with a sprinkling of salt between each slice.  A plate with a weight may be placed on top to assist with drainage of liquid from the eggplant.  Leave for about one hour.  THIS STEP IS OPTIONAL.
3. Beat the eggs, milk, salt, and pepper and add the flour, a little at a time, while beating to make a creamy liquid.
4. Place oil in skillet on high heat.
5. Dip eggplant slices in batter and fry until golden.  Be careful not to scorch or burn.
6. In oven proof dish, cover the bottom with the meatless sauce.  The place a layer of fried eggplant.  Cover with sauce and gererously sprinkle on the grated parmesan cheese.  Repeat the process, finishing with the sauce and cheese on top.
7. Bake uncovered in 350 deg. F oven for about 1/2 hour.


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