How To make Frank's Eggplant Siciliano
2 tb Extra virgin olive oil
1 qt Marinara sauce
1 lg Eggplant, peeled & sliced
1 lb Italian sausage, pan sauteed
1 lb Mozzarella cheese
2 c Grated Romano cheese
1 ts Garlic powder
4 ts Basil leaves
2 ts Oregano
Black pepper to taste First, take a 10 x 14 glass baking pan and coat the sides and bottom with the olive oil. Then pour a cup of the marinara sauce into the pan and spread it out evenly. Next, place a layer of the sliced eggplant in the pan (making sure to work it into the sauce). Then spread on another half-cup or so of sauce to cover the eggplant. Now SPRINKLE on some Italian sausage ... then some mozzarella...then some Romano...then some garlic powder...then some basil...then some oregano. Just try to get the SPRINKLINGS as evenly distributed as possible. At this point, ladle on another cup of the sauce, spread it around, and cover it with another layer of eggplant. Now repeat the entire process over and over again until all the ingredients are used, and top off the dish with a heavy layer of mozzarella. Now, preheat your oven to 350 degrees, season to taste with the black pepper, and cover the dish TIGHTLY with heavy-duty aluminum foil. All that's left is to bake it in the upper third of your oven for about an hour (or until the eggplant is soft and tender), then cool for about 20 minutes before serving.
How To make Frank's Eggplant Siciliano's Videos
sicilian eggplants cotoletta
this is a typical Sicilian recipe. you're gonna love it.
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A Cook and Her Herbs: Pasta alla Norma and Eggplant Antipasto, with Fresh Tomatoes and Eggplant
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Eggplant Caponata | RV Cooking & Healthy RV Recipes #7
Watch along in this episode of RV Cooking as Christine Irene tackles a healthier version of eggplant caponata. Save on a ton of the calories and fat, not the flavor! All cooking is done in a tiny class b rv kitchen. (2014 Airstream Interstate Sprinter van)
Eggplant Caponata is the perfect summertime dish to bring to your next potluck or grill out. It is full of flavor and is a true crowd pleaser. Eggplant caponata is a healthy dish and my recipe makes it even healthier by drastically reducing the amount of oil. Did you know that when deep fried eggplants absorb FOUR TIMES the amount of oil than French fries do? Eggplants are like a sponge and they will magically soak up any amount of oil you pour into the pan. In their natural state (when not prepared with copious amounts of oil), eggplants are a low calorie and nutrient dense food.
Traditionally, this Sicilian classic calls to fry the eggplant in A LOT of olive oil. Like 1 1/2 CUPS worth (which is equal to 2,865 calories)! My recipe calls for 3 tablespoons (358 calories). When you divide those calories up by 6 servings you save a whopping 417 calories per serving. Just by reducing the oil! To do this we lightly fry the eggplant rounds after they have been brushed with egg-whites. I like to measure out 3 tablespoons before I start cooking so I limit my use. When you portion out your oil before hand you have your max amount of oil that you are forced to make last the entire recipe. I even usually end up with extra at the end, using more like 2.5 tablespoons. My recipe also leaves out the sugar and the raisins that are often in traditional recipes, and you won't even miss it!
Why is eggplant caponata perfect for parties?
First of all, you make this a day ahead leaving you stress free on party day. It actually needs to rest overnight to fully develop its flavors. Whip this up for your next summer grill out and have a scoop to top off your grilled meat at the party. This allows you to eat healthy, knowing you have at least one healthy side salad that tastes amazing. Bring a baguette along to serve on the side. This gives guests the option to be also eat healthier by skipping the bread, or they can indulge with a slice or two topped off with this salad. With the option of how to eat it, and the fact it is vegetarian (and optionally gluten-free), it truly is a crowd pleaser that everyone at the party can enjoy...unless they don't like olives and capers, then they are out of luck!!
This recipe is also of course great as a side dish for your weekly lunches or dinners. While you are making this on the stove-top, roast a couple of pounds of chicken breast in the oven. Serve with chicken breast, cod, or other white fish such as Mahi Mahi (like the Sicilians do). If you really want to get fancy for an Italian themed dinner date in, pair it up with my Margherita Chicken.
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aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
Making Sauce from 600lbs of Tomatoes with Frank and the Pinello Family
Every August, Frank Pinello and his family gather in Bensonhurst, Brooklyn, to can the best summer tomatoes so that they have perfect tomato sauce all winter long. We tagged along and documented this long standing family tradition.
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