Classic Italian-American baked ziti with roasted eggplant, spicy red pepper sauce and oodles of melted, gooey cheese including ricotta, mozzarella and parmesan.
I tasted Eggplant Rollatini just recently for the very first time. It wasn’t a dish I grew up on like Eggplant Parmigiana. And I’ll let you in on a secret. I’ve always been fickle about it. It’s touch and go with me. One day I love it, the next I don’t. It all depends on the eggplant itself. It has to be cooked just right.Not… [Read more]
I am honored to announce I will be hosting Presto Pasta Nights this week! For those of you who don’t know – it’s a weekly pasta event for bloggers that was started by Ruth of Once Upon a Feast. Any dish that includes pasta in one of its many forms is eligible. Be sure to mention that you are submitting it to Presto Pasta Nights… [Read more]
My Mom makes the best Eggplant Parmesan in the world! Never mushy, bitter or greasy. Just plain perfect. Making this dish is something of an inexact science, from the size of the eggplant to how much sauce you’ll need. But it doesn’t have to be exact for it to work. It’s very forgiving, All you really need is eggplant, mozzarella, and a good sauce. Anything… [Read more]
I have a fancy pasta recipe for you today made with bow-tie pasta, caramelized eggplant, Roma tomatoes and pumpkin-arugula pesto.I broke all the rules with my pesto sauce. It’s everything except traditional with it’s toasty Pumpkins seeds and baby ‘rocket’ leaves. The Farfalle pasta does a stellar job of attracting the pesto. You can see it sticking to even the smallest nooks and crannies. The… [Read more]