Ready to discover one of my staple Summer appetizer recipes? Eggplant Parmesan, also known as “Parmigiana di Melanzane,” is one of my favorite Italian dishes, featuring breaded and fried ...

Melanzane sott'olio (eggplant preserved under oil) is a traditional Italian recipe from the Enciclopediadella Cucina Regionale Italiana (Boroli Editore). It lasts two months in a cool dark place ...

The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version great (and, frankly, easy to make). Arrange two racks on the top third and bottom third of ...

You guessed it, we even have a recipe for melanzane alla parmigiana (eggplant parmesan, as many English speakers know it) that Betty the cook could have used! Buon appetito, amici miei!