Tag Archives: eggplant

Tomato Eggplant Gratin

By Janelle | Published 04/04/2011

This was the one that got away. I made this recipe years ago, just around the time I launched this blog. I loved it, and always meant to share it: but could never find it again. Until last week.
And since last week, I have made it 3 times. No joke.
And despite having it up on a pedestal as one of the best recipes I ever had—and promptly… [more]

Eggplant Bites w/Red Sauce

By Janelle | Published 07/17/2010

Bites, nibbles, crumbly blobs of Parmesan and breadcrumbs on small pieces of eggplant. This experiment made at least a dozen rounds in my kitchen before reaching this blog. It sounded good, but unless I took out duck-tape, the ‘breading’ had no inclination whatsoever to actually stick to the eggplant. I tried egg whites and whole eggs, small sized eggplant and eggplant cakes. The taste profile worked: it is a… [more]

eggplant parmesan

By Janelle | Published 04/11/2010

Its hardly fair to call this Eggplant Parmesan—because it isn’t.
Its Eggplant Pecorino. Or so it was when I cooked it with Erika at her Agriturismo in Tuscany.
I just love the common sense of this: why serve guests a dish with cheese that is native to a different region? Mozzarella (which is the typical cheese for Eggplant Parmesan), is native to the Emilia Romagna region—north… [more]

Easy eggplant appetizer

By Janelle | Published 04/05/2010

The containers are critical. You need containers that are no larger than the slices of eggplant being layered. The eggplant is both the bottom and ‘lid’ layer. I used fresh tomatoes, but I also made it successfully with really yummy jarred tomatoes. The sky is the limit: look in your fridge for the little bits of vegetables remaining. Who is congregating in your veggie drawer?
Grill or saute the… [more]

Italian mish-mash

By Janelle | Published 02/17/2010

I used to know what this mish mash was called. In fact, I am suspicious that many cultures make their own version of this mushy yet delicious mash.
I have been making it for a few months, prefer it consumer slightly warm or at room temp, drizzled with my best olive oil and freshly shaved Parmesan cheese. It makes a great vegetable side, compliments bread, can replace mashed potatoes… [more]