Funghetto Fried Eggplants Recipe View Ingredients View Nutrients
x
Ingredients
  • Eggplants: 600 g
  • Cherry tomatoes: 300 gr
  • Garlic: 1 clove
  • Basil: some leaves
  • Salt as needed
  • Extra virgin olive oil as needed
x
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…

(5 / 5)
Calabrian Style Stuffed Eggplants Recipe View Ingredients View Nutrients
x
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 250 g
  • Tomato sauce: 700 ml
  • Garlic: 1 clove
x
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…

(3.8 / 5)
Baked Pasta With Eggplants View Ingredients View Nutrients
x
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
x
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)
Eggplant Aubergine Parmigiana View Ingredients View Nutrients
x
Ingredients
  • Eggplants: 800 g
  • Mozzarella Cheese: 250 g
  • Grated Parmesan Cheese: 80 g
  • Basil: 1 tuft
  • Peeled Tomatoes Whipped, or Tomato Puree: 750 g
  • Extra-Virgin Olive Oil (EVO): 3 tablespoon
  • Sunflower Seed Oil to fry: 1,5 liter
  • Salt to taste
x
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)
x

Lost Password