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Eggplant Aubergine Parmigiana View Ingredients View Nutrients
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Ingredients
  • Eggplants: 1.76 lb (800 g)
  • Mozzarella Cheese: 8.8 oz (250 g)
  • Grated Parmesan Cheese: 2.8 oz (80 g)
  • Basil: 1 tuft
  • Peeled Tomatoes Whipped, or Tomato Puree: 26.5 oz (750 g)
  • Extra-Virgin Olive Oil (EVO): 3 tablespoons
  • Sunflower Seed Oil to fry: 50.7 fl oz (1.5 l)
  • Salt to taste
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Nutrients
  • Calories: 490
  • Protein: 27g
  • Fat Total: 23g
  • Fat Saturated: 11.9g
  • Deitary Fiber: 9g
  • Carbohydrate: 38g
  • Cholesterol: 140mg
  • Sodium: 1090mg

Eggplant Parmigiana

The Parmigiana is a real culinary microcosm, made up of a thousand variations and different measures depending on who prepares it.…

(4.6 / 5)
Funghetto Fried Eggplants Recipe View Ingredients View Nutrients
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Ingredients
  • Eggplants: 1.32 lbs (600g)
  • Cherry tomatoes: 0.66 lbs (300g)
  • Garlic: 1 clove
  • Basil: some leaves
  • Salt as needed
  • Extra virgin olive oil as needed
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Nutrients
  • Calories: 142
  • Protein: 1.9g
  • Fat Total: 12.9g
  • Fat Saturated: 1.80g
  • Carb: 5.20g
  • Dietary Fiber: 5.60g
  • Cholesterol: 0.1mg
  • Sodium: 273mg

Funghetto Fried Eggplants

“Funghetto” Fried Eggplants (Melanzane a Funghetto or Mulignane a Fungitiello in Neapolitan dialect – “Mushroom Style” Fried Eggplant), is a typical Neapolitan starter…

(3.3 / 5)
Calabrian-Stuffed-Egglplants View Ingredients View Nutrients
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Ingredients
  • Small Eggplants: 8
  • Basil, Parsley, Mint as needed
  • Salt and pepper: as needed
  • Extra virgin olive oil: as needed
  • Half Red Onion: half
  • Breadcrumbs or bread crumb: approximately 8.8 oz (250 g)
  • Tomato sauce: 23.6 oz (700 ml)
  • Garlic: 1 clove
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Nutrients
  • Calories: 255
  • Protein: 16.42g
  • Fat Total: 15.2g
  • Fat Saturated: 6.84g
  • Carb: 12.74g
  • Dietary Fiber: 1.3g
  • Cholesterol: 43mg
  • Sodium: 574mg

Calabrian Stuffed Eggplants

“Milingiani ‘Mbuttunati “(Stuffed – Buttoned Eggplant) of the grandmother! They are a tasty second course inspired by the tradition of Southern…

(4 / 5)
Caponata Recipe View Ingredients View Nutrients
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Ingredients
  • Eggplants: 2.2 lb (1 kg)
  • Celery: 14.1 oz (400 g)
  • White onions: 8.8 oz (250 g)
  • Coppery tomatoes: 7 oz (200 g)
  • Green olives in brine to be pitted: 7 oz (200 g)
  • Salted capers in salt: 1.8 oz (50 g)
  • Pinoli: 1.8 oz (50 g)
  • Sugar: 2.1 oz (60 g)
  • White wine vinegar: 2.1 oz (60 g)
  • Basil to taste
  • Tomato concentrate: 1.4 oz (40 g)
  • Extra virgin olive oil as needed
  • Salt up to taste
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Nutrients
  • Calories: 89
  • Protein: 0.85g
  • Fat Total: 6.95g
  • Fat Saturated: 0.98g
  • Carb: 7.1g
  • Dietary Fiber: 2.2g
  • Cholesterol: 0.1mg
  • Sodium: 228mg

Caponata

The Caponata (Capunata in Sicilian) is a typical dish of Sicilian Cuisine. It is a set of fried vegetables (mostly eggplants),…

(3 / 5)
Baked Pasta With Eggplants View Ingredients View Nutrients
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Ingredients
  • Short pasta (Rigatoni, Ziti): 600g (21,16oz)
  • Tomato sauce: 750 ml (3,17 cups)
  • Cloves of garlic: 2
  • Eggplants: 3
  • Mozzarella (scamorza, provola): 300g (10,58oz)
  • Grated Parmesan: 50g (1,76oz)
  • Leaves of basil fresco: 2/3
  • Extra Virgin Olive Oil as needed
  • Salt as needed
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Nutrients
  • Calories: 369
  • Protein: 23g / 0
  • Fat Total: 6g / 0
  • Carb: 58g / 2

Baked Pasta With Eggplants

Baked Pasta with Eggplant and Mozzarella is a classic first course of the Italian Cuisine, that is prepared on Sunday or…

(5 / 5)
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