A simple and appetizing dishthat uses the freshest ingredients: eggplant just picked from the garden and eggs straight from the hen. Ingredients: salt 2 small eggplants 6 eggs, divided 3 ounces Parmigiano-Reggiano, grated 5 ounces Fontina 1 clove garlic, finely chopped 3 tablespoons parsley, minced salt and freshy ground pepper breadcrumbs 4 tablespoons extra-virgin olive oil....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Vegetarian Meatballs
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