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
ITALIAN FOOD: HOW TO COOK PARMIGIANA DI MELANZANE (PARMESAN EGGPLANT)|PARMIGIANA DI MELANZANE RECIPE
This Is My Own Version Of PARMIGIANA DI MELANZANE (Parmesan Eggplant) That You Can Also Do Or Make For Business. Just Follow The Procedure In The Video And Watch Till End.
Ingredients:
2 Can Tomato Sauce
3 Pcs Eggplant
Mozarella Cheese
Sottilette Cheese
Parmesan Cheese
Bread Crambs
1 Hard Boiled Egg
Bechamel
Parsley
Garlic
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Parmesan Eggplant
Eggplant With Parmesan
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Green Gold, The Olive Oil Chronicles: Being Frank (Episode 2)
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Being Frank means visiting Sicily every October to taste the olio nuovo (new oil in English), an early harvest unfiltered extra virgin olive oil. The Franks have been in the olive oil business for a little while now, and their annual trip has turned into something more like an extended family reunion. This episode is stuffed full of epic food, breathtaking landscapes, and a quick lesson in what it takes to get your olive oil neon green. If you are so inclined to try the Franks' oil, go here:
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Classic Eggplant Parm with Franco Contaldo
Parmigiana di Melanzane
Franco’s Eggplant Parmigiana
“Ah, Eggplant Parm…it conjures up the ultimate comfort food for your humble Chef. By the
way, the name Parmigiana does not mean Parmesan cheese. The name derives from the
Sicilian Parmiciana, which in dialect mean stacked wooden slats or boards; essentially how the
slices of eggplant are placed in the pan. Any way you slice it, this flavorful, meatless dish is sure
to become a family fav” Franco Contaldo
Go here for the recipe:
Breaking Bread Fall 2020 Frank Seddio (10/16/20)
Frank Seddio, chairman of the Brooklyn Democratic Party, speaks with Msgr. Jamie about his life as a former police officer and his current role as an attorney - all while cooking a delicious eggplant parmigiana!
Mom's cooking show (how to make Eggplants caponata) - Best Sicilian Food and Folk Songs
#caponata #caponatarecipes #sicilianfood
Hello everyone,
we are Rosella and Gianca, 2 proud native Sicilian travel consultants with a strong passion for our beloved island! We take pride in sharing Sicily's beauties and the most authentic culture of Sicily.
This time we are proud to introduce you Gianca's mom. She is an authentic Sicilian housewife with a great knowledge of the Sicilian culinary traditions. She is proud to share with you the recipe of the traditional eggplants caponata, a very popular dish in Sicily, in particular in the area of Palermo.
EGGPLANTS CAPONATA RECIPE:
Ingredients for 4 people:
4 black eggplants
200 g of white olives without nuts
500 g of tomato sauce
300 g of celery
50 g of capers without salt
2 red onions (or 1 if it is big)
3 tea spoons of sugar
100 ml of white vinegar
sunflower oil q.s.
extra virgin olive oil q.s.
salt to taste.
Instructions:
1) Cut the eggplants into cubes, sprinkle them with salt and let them stand in a colander for at least 1 hour in order to remove their bitter flavor.
2) Cut the celery into small pieces, put it in a pot with hot water (no salt) and let it boil for 10 minutes. Drain and put it on a dish. Remember to save about 100 ml of celery broth.
3) Drain the eggplants cubes and put them on a dish rag (to remove the wet).
4) In a frying pan put the sunflowers oil to fry the eggplants. Use a generous quantity of sunflower oil; the eggplants must be totally immersed in the oil. This is a secret to get light, less greasy fried food. It is also better to divide the quantity of eggplants to be fried in two times.
5) Meantime chop the onions and fry them in a few olive oil for about 5 minutes.
6) Add the tomato sauce and simmer for 10 minutes.
7) Add the celery, the capers and the olives and cook the mixture for about 5 minutes over medium heat.
8) Gradually add the celery broth and stir the mixture for about 10 minutes until they are well combined.
9) Add the eggplants and simmer for about 5 minutes.
10) Mix the vinegar and the sugar (until the sugar melts). Finally add the mix of vinegar and sugar and let them cook for about 3 minutes, so that the vinegar evaporates.
11) Turn off the heat and let the caponata rest for at least 5-6 hours.
12) Enjoy it!
In the second part of the video you can listen to “Si maritau Rosa” a traditional Sicilian folk song. Author is unknown.
Here the lyrics:
Vinni la primavera
li mennuli su 'nciuri
a mia 'nfocu d'amuri
lu cori m'addumò
l'aceddi s'assicutunu
facennu discurseddi
Oh quanti cosi beddi
ca mi fannu 'nsunnar
si maritau Rosa
Saridda e Pippinedda
e iu ca sugnu bedda
mi vogghiu marità
di quanti beddi giuvini
ca passunu di sta strada
nuddu di na taliata
digna la casa me
e iu tra peni e lacrimi
distruggiu la me vita
mi vogghiu fari zita
mi vogghiu marità
si maritau Rosa
Saridda e Pippinedda
e iu ca sugnu bedda
mi vogghiu marità
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Love, hugs and kisses from Sicily,
Rosella and Gianca (2 proud native Sicilian travel consultants founders of Round Trip Consulting and Best Things to Do in Sicily)