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X Italian Vegetable and Side Dishes
Eggplant  (Aubergine) --
Eggplant (Aubergine) "alla Griglia" (broiled topped with butter sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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stuffed eggplant
Egg-plant (Aubergine) "al Forno" (Stuffed with pulp)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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melenzana alla parmigiana
Melanzana alla Parmigiana (Eggplant Parmesan with Ground Veal, Version I)
Originated from: Southern Italy (North American Version)
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)

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eggplant parmesan
Melanzana alla Parmigiana (Eggplant Parmesan with Fresh Sausage Meat, Version II)
Originated from: Southern Italy
Occasion: Any time
Contributed by: Mary Melfi

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melenzana imbottiti
Melanzana Imbottiti (Stuffed Eggplants with Cheese and Dried Italian Sausage, Version I)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time
Contributed by: Mary Melfi (her paternal grandmother's recipe)

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stuffed eggplants
Melanzana Imbottiti (Stuffed Eggplants with Cheese and Fresh Italian Sausage, Version II)
Originated from: Southern Italy
Occasion: Any time
Contributed by: Mary Melfi

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eggplant parmigano
Melanzane al forno (Baked eggplants with grated cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)

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eggplant parmigano
Melanzane Alla Napolitana (with eggplants, Bel Paese and tomato sauce)
Originated from: Naples, Campania, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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eggplant parmigano
Tottino di Melanzana alla Parmigiana ( Baked eggplant with cheese and hard-boiled eggs)
Originated from: Italy and North America
Occasion: Any time
Contributed by: Taken from "Practical Italian Recipes" by Julia Lovejoy Cuniberti (Washington, D.C., 1918)

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eggpant parmesan
Poor Man's Eggplant Parmesan
Originated from: Sotuhern Italy
Occasion: Any tiime
Contributed by: Mary Melfi (a relative's recipe)

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