Today’s recipe is not my own creation, it belongs to Frank and Angelina from Memorie di Angelina, (and so fits into my recipe review category). Everyone knows Frank and his wonderful site with beautiful memories of his Italian Grandmother, Angelina. When a recipe has a special story, meaning or memory it draws me in right away, and so you can see that Frank’s site is one that I will visit often. Not just for the stories but also for the exquisite dishes he shares with use. I love the way all of his recipes feel like warming comforting foods that you sit around a big table with loved ones to share. Frank always gives us easy to follow instructions that make you feel like you can make delicious and healthy Italian dishes with excellent results. My husband and I love eggplant, he loves eggplant cooked anyway I serve it to him but Eggplant Parmesan is on the top of the list. When I saw Franks recipe my mouth started watering and I immediately showed it to my husband telling him I was going to make it this past week, you can imagine how happy he was.
I’ve never made Eggplant Parmesan or Parmigiana di melanzane as it is called in Italian, but it is a dish that has been on my list to learn. So I thought what a better way to learn than with Frank’s and Angelina’s recipe. I followed it exactly as he instructed on his site. Since I wouldn’t want to relay incorrect instructions to you I will just send you to Memorie di Angelina for the full recipe.
I know some of you may still be having hot summer weather so turning on your oven may not seam like a great thing to do right now. But you should bookmark or save Frank’s and Angelina’s recipe to make during cooler weather, trust me it’s going to be a dish you’ll want to make often. For us it seams like Autunm has moved in , sadly the Summer was mostly cold and now an early Autumn. One positive thing though is that I have been getting into the Autumn season by baking breads, making granola and several of soups to keep warm. A couple of nights ago we had our first single digit temperature, 7C or 45F , so baking season has begun.
Thanks Frank for sharing this very flavourfull, tummy and tastebud pleasing recipe. Now I can say I’ve made Parmigiana di melanzane !