It's Sunday, my day to make a recipe that takes all day.
Why not make an eggplant dish? My favorite of all foods in the universe.
You know how much I hate breading and frying eggplant. What a miserable, messy chore. So I will compromise, I won't bread it, just slice it and fry it. I'm half way there. .
I tried Mario Batali's recipe for eggplant involtini. Involtini de Melanzane.
Involtini is anything rolled up with a filling.
It is like my eggplant rollatini, but Mario doesn't use breadcrumbs or mozzarella cheese on top. Why not? I don't know.
I put fresh mozzarella and pesto dabs on top before heating up.
It was very good, but would I make it again? I don't think so. My fried & breaded eggplant slices are better than using someone else's recipe for something so simple.
We have been enjoying white wines from Sicily lately. I am normally a red drinker, but these whites are special if you can find them. This house, Donna Fugata is excellent, about $15. a bottle, paired very well with the eggplant dish.
Posts
14 comments:
I'm not a fan of eggplant but I love wine. Thanks for the wine suggestion.
this sounds so tasty...I am going to have to try this - I like anything involtini....
I love eggplant...This looks like something you'd order at a restaurant!
I've been enjoying Sicilian wines lately too--especially Nero D'avolo's. The 2005 Sedara was very good.
Your eggplant with the fresh mozzarella and pesto looks excellent.
I must say, this looks really fantastic. Nice job.
--Marc
I made a Batali dish sunday too...must be something in the air! Don't you just love slow Sunday cooking?
I love eggplant too. I will have to try some Sicilian wine.
I need to try eggplant again. I had it once as a kid and it wasn't good. This recipe looks and sounds amazing. I will be on the lookout for that wine - I am drinking more white wine lately.
Stacey,
You are quickly becoming my favorite New Yorker, well you and Jon Stewart... This meals looks fantastic and I love the label on that wine bottle.
This looks so good. I'll have to look for that wine. Thanks for the heads up.
The last couple of resturants we went to had really heavy eggplant parm. Way too much oil, breading and cheese! I much prefer the lighter versions lately, and besides, it keeps the stove looking good!
Hi there! I came by from For the Love of Cooking and wanted to say hello. This dish looks incredible. Loving your blog & I have a soft spot for any Northerner who loves to cook as I was born and raised in the Bronx.
One of my favourite dishes...can't go wrong with a Mario recipe.
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店經紀,
酒店打工經紀,
制服酒店工作,
專業酒店經紀,
合法酒店經紀,
酒店暑假打工,
酒店寒假打工,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店工作,
酒店打工經紀,
制服酒店經紀,
專業酒店經紀,
合法酒店經紀,
酒店暑假打工,
酒店寒假打工,
酒店經紀人,
菲梵酒店經紀,
酒店經紀,
禮服酒店上班,
酒店小姐兼職,
便服酒店工作,
酒店打工經紀,
制服酒店經紀,
酒店經紀,
菲
梵,
Post a Comment