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Eggplant takes center stage in this family-friendly recipe from Quattro Gastronomia Italiana chef Nicola Carro.

Source: The Martha Stewart Show, Episode 5090



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How would you rate this recipe?
  • Kamen899
    7 DEC, 2010
    Not really an insane amount of oil for frying (which I strongly suggest over baking for this particular recipe). If you fry the eggplant at the correct temperature it will not absorb too much of the oil and they are wonderfully crisp. Drain them well after frying of course. I personally reserve about half of the eggplant to fry up just before service to scatter over the top of the finished dish to retain the crisp texture.I sub shaved parmegiano reggiano if I can't find ricotta salata.
  • MashaSmith
    13 AUG, 2010
    an insane amount of oil! i would grill/broil the eggplant
  • Tollef
    12 AUG, 2010
    looked really good/easy

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