classic italian recipe

One bite of Eggplant Parmesan and you'll be sold. 

Eggplant Parmesan

eggplants,

Kosher salt

c. all-purpose flour

eggs,

c. milk (or water)

c. Panko bread crumbs

oregano

c. mozzarella

Vegetable oil,

parsley,

c. extra-virgin olive oil

onion, chopped

garlic, chopped

tomato paste

tomatoes

c. torn basil leaves

black pepper

First time making eggplant! Loved it. I used Italian breadcrumbs, Parmesan, garlic salt and Italian seasoning for the breading and for my sauce I used leftover pizza sauce I had made two days prior. 
My sauce was homemade, added red pepper chili flakes, bay leaves, fresh Oregano instead of dried
Layered cheeses with ricotta I also had, mozzarella and parm.
Loved it, will make again

I finally found a way to enjoy eggplant! So delicious 😋 Everyone in my family loved it - kids, hubby and parents. Seconds and leftovers were had. Lots of work but worth it.

This is a great recipe because it is really Italian. Most recipes are Italian American. It is like a lasagna though and not a Parma. When I make eggplant Parma, I cut the eggplant long as the chicken would be cut, bread it, etc. The marinara is seasoned right and that makes the dish wonderful. I have no idea why Americans feel the eggplant parma should be like lasagna…does anyone know?

Excellent! But the paper towels kept on getting stuck in my teeth.

THIS! Was. So. GOOD!!!!! Beware, it takes forever to make! But so worth it! Amazing!

I did not like the fried eggplant - it made a weird texture and the flavors overall were not great either. We ended up trying to add more seasonings after it was baked which helped a bit. We won't make this again.

https://streaming.hearstdigitalstudios.com/1a5eac94-1a8d-4aea-87ed-78269e9cbdc7/video_rover_16x9_1080p_hd_1572617184_73469.mp4

This Is The Only Eggplant Parm Recipe You'll Ever Need

This classic Italian recipe from chef Daniel Mancini is sure to become a favorite in your home.

Mama Mancini's Meatballs

beef chuck

freshly grated Romano cheese,

breadcrumbs

parsley leaves

onion

eggs

salt

pepper

olive oil,

spaghetti,

olive oil

garlic,

plum tomatoes

bay leaves

Tranforming a classic Italian chicken recipe into pork chops. Pork chop marsala is made in one pan with mushrooms, garlic, and heavy cream. My favorite dinner to make for my birthday.

Pork Chop Marsala

pork chops

salt and freshly cracked black pepper,

unsalted butter

avocado oil

baby portobello mushrooms, sliced

shallot, finely diced

garlic cloves,

thyme

marsala wine

chicken stock

heavy cream

Dijon mustard

Pat dry all four pork chops and season with salt and pepper. Dust each piece with flour using a mesh sifting basket or a spoon. The chops should be completely coated.

Preheat a heavy bottomed cast iron pan with the butter and oil over medium-high heat until the butter melts.

Add the seasoned pork chops to the pan and sear for 4 minutes per side, or until deeply golden brown. The pork will finish cooking in the sauce. Remove pork to a plate and build the sauce.

Add the shallots and mushrooms to the pan after reducing the heat to medium heat. Sauté the veg for 6 - 8 minutes until the mushrooms start to brown.

Add the garlic to the pan with the 2 tablespoons of flour, then continue cooking for an additional minute.

Deglaze the pan with marsala wine and cook until the wine has thickened.

Add the chicken stock and bring to a boil. Let the sauce cook until the mixture has reduced a gets thicker.

Finish with the fresh thyme, heavy cream, and dijon mustard. Season gently with salt and pepper, then add the pork chops back to the pan. Cook the mixture until the pork chops are fully cooked at 140˚F and the sauce is nicely thickened.

Remove the thyme sprigs from the pan, taste the sauce for seasoning, and enjoy!

This Cacio e Pepe recipe is light, flavorful, and so easy to make! With its rich cheese and pepper sauce, it’s a timeless pasta dish everyone will love.

Cacio e Pepe - Authentic Italian Recipe

oz pasta – tonnarelli

Pecorino Romano cheese

tsp black pepper

pasta cooking water

Cook the Pasta

Boil the pasta until almost al dente, reserving 1-2 cups of pasta water, then drain.

Toast the Pepper

In a large skillet, toast the pepper over medium heat for 1-2 minutes.

Add Pasta Water

Pour 1 cup of pasta water into the skillet with the pepper and bring to a simmer.

Emulsify the Cheese

Add the pasta to the skillet. Lower the heat and toss in the Pecorino Romano, stirring to create a creamy sauce. Add more water as needed.

Serve

Garnish with additional cheese and pepper, then serve hot.

Top 4 classic italian recipe recipes from across the web

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Eggplant Parmesan

Mama Mancini's Meatballs

Pork Chop Marsala

Cacio e Pepe - Authentic Italian Re...

Top 4 classic italian recipe recipes from across the web

The most viewed classic italian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant Parmesan

Mama Mancini's Meatballs

Pork Chop Marsala

Cacio e Pepe - Authentic Italian Re...

The most viewed classic italian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine