Tag: eggplant

I ♥ ︎ eggplant. Here they are in 30 recipes – Italian Cuisine

I ♥ ︎ eggplant. Here they are in 30 recipes

Eggplant cutlet
Peppers stuffed with aubergines
Gnocchi stuffed with aubergine and ricotta
Roast potatoes and aubergine with thyme
Yellow spaghetti with aubergines
Aubergine caskets
High omelette with aubergines
Paccheri, ricotta and aubergines
Slices of aubergine breaded in taralli
Aubergine flan with summer salad
Grilled calamari with burnt eggplant cream
Courgette and eggplant clafoutis with Ragusan cheese and cocoa
Baked eggplant with aromatic mince
Cucumber spools with aubergine cream
Eggplant with fungetielle
Fried aubergines, marinated in spicy
Tomatoes stuffed with aubergines
Eggplant beads with tarallo powder and cocoa beans
Aubergine patties
Aubergine rolls
Linguine with aubergines
Sword rolls and aubergine cream
Aubergine flan with mixed seeds
Aubergine and zucchini sandwich
Stuffed aubergines
Eggplant parmigiana
Aubergines streaked in sweet and sour
Eggplant spaghettoni with shrimp and tomatoes
Spaghetti with eggplant polpettine
Eggplant Fritters

Much more than a side dish. Let's start from this idea to tell the aubergines, a beloved ingredient in central and southern Italy that has made the history of some of its most famous dishes. When we talk about aubergines it is impossible not to think about the delicious pasta alla Norma, the richest of the Parmigiana and to all the times we ate the still warm eggplant sandwiches. Yes, those fried and good fried, grandmother.

But today, when we go shopping, do we know which ones to choose? In Italy there are many varieties, one that is better than the other. But be careful: for every recipe, there is the right aubergine! Let's start from that common round of Florence. It is distinguished by its light purple skin and its tenderness makes it ideal for preparing timbales and rolls.
That darker round instead it is called palermitana and the intense taste of its pulp invites you to fry it and use it as a base for all the recipes of the Sicilian tradition.
Also from Palermo comes the Violet long, a little 'spicier than the round one and perfect to give a more lively character to traditional dishes. Always elongated and slender, the Violetta of Naples It has an intense and pungent taste, perfect if combined with the delicacy of the fillings in the oven preparations.
The less common is instead Violetta from Messina. It is recognized thanks to its oval shape and intense purple color: it is almost seedless and is characterized by a tender and sweet pulp. Even this aubergine is delicious both fried and as a basis for regional preparations.

And now that you have chosen the aubergine that suits you, let yourself be inspired by our 30 recipes, in the gallery above

Baked Eggplant Sandwiches – Get’em While They’re Room Temp!

I didn’t intend for this baked eggplant sandwich to turn
into yet another Super Bowl party food post, but two bites in and I realized
that’s what may have happened. The reason for this epiphany had nothing to do
with taste or texture, but with temperature. I’d forgotten just how truly
delicious these are served at room temp, which was always how the Italians I
learned this from served it.

Of course, like any normal person faced with a warm, cheese-filled
anything, I ate one as soon as possible, and it was great. Golden-brown and
crisp on the outside, soft and gooey on the inside. However, when I went back
for seconds an hour later, I got to experience these in all their cooled-off

While not as crispy, they were still crunchy around the
edges and featured an entirely different flavor profile. Hot salami isn’t the
greatest expression of the sausage maker’s art, and you really don’t appreciate
the eggplant’s subtle sweetness playing against the cheese when hot.

I’m not sure exactly why, but Italians seem to have a thing
for room temperature fried foods, especially vegetables. I’ve heard Mario
Batali talk about this before, but there seems to be a long tradition of
letting fried stuff cool down first before eating.

Happily, this practice works
perfectly for entertaining, since you can bake these off ahead of time, and put
them out on a tray anytime. Whether for your Super Bowl party, or not, I hope you give these addictive eggplant sandwiches a try soon. Enjoy!

Ingredients for each eggplant sandwich:
2 thick slices eggplant (Note: some people salt the slices
to draw off liquid, which they say is bitter. I’ve done this for other eggplant
recipes, but not for these sandwiches. With the breading and filling, I
actually think the slight bitterness is an advantage.)
3 thin, small slices of salami
1/2 slice provolone cheese
1 generous tablespoon olive oil, divided
seasoned flour as needed (flour with enough fine salt,
pepper, and cayenne so that it tastes “seasoned” when you dip your finger in
beaten eggs, as needed (2 eggs is enough for about 4
plain breadcrumbs, as needed
1 tsp very finely grated Parmesan cheese

Baked Eggplant Parmesan Boats with Sausage

A fun twist on eggplant parmesan – these eggplant “boats” are hollowed out and stuffed with sweet Italian chicken sausage and tomato sauce, then topped with melted mozzarella – Oh ma gaaaa!

I’ve been dreaming up this recipe since last year when I created my Sausage Stuffed Zucchini Boats[1]. If you love eggplant parmesan these are going to knock your socks off! My husband loved these even more than the zucchini actually, but he’s also more of an eggplant guy. I thought these were fabulous, you gotta give them a try!

I picked up some white eggplant at the farmer’s market because they looked like the perfect size to make these boats. You could use any variety as long as they aren’t too large. The pulp that gets scooped out goes right back into the stuffing so nothing gets wasted. One boat is a complete meal and super filling, you can serve it with a side salad if you have the room!

Baked Eggplant Parmesan Boats with Sausage
Servings: 4  • Size: 1 eggplant boat  • Old Points: 5 pts • Weight Watcher Points+: 7 pt
Calories: 244 • Fat: 9 g • Carb: 25 g • Fiber: 8 g • Protein: 19 g • Sugar: 3 g
Sodium: 678 mg • Cholest: 50 mg


  • 2 medium (15 oz each) white eggplants, stems trimmed off and halved lengthwise
  • 3 links (8.4 oz?) sweet Italian chicken sausage, casings removed (I used Premio)
  • 1/2 small onion, finely diced
  • 2 cloves garlic, crushed
  • 1 1/3 cups crushed tomatoes
  • 5 basil leaves, chopped (plus more for garnish)
  • salt and pepper, to taste
  • 1/2 cup shredded part skim mozzarella cheese
  • 4 teaspoons grated Pecorino Romano


Preheat the oven to 400°F.

Bring a large pot of water to a boil.

Hollow out the flesh of the eggplant to create a boat using a melon
baller or small knife, leaving a 1/2-inch of the skin all around to
create a shell. Roughly chop the scooped out eggplant flesh.

Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set them on paper towels on the counter.

Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil.

Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.

Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.


  1. ^ Sausage Stuffed Zucchini Boats (www.gordon-ramsay-recipe.com)

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