Zucchini and Eggplant Salad

3 medium zucchini1 eggplant, peeled into strips1/4 cup extra virgin olive oil2 small garlic cloves finely chopped2 tablespoons chopped parsley¼ teaspoons salt or to taste Cut the zucchini and eggplant into thin strips. Place them in a colander and sprinkle salt all over to help drain liquid from them. Pat dry with paper towels. Heat up a large, non-stick griddle or pan on … Continue reading Zucchini and Eggplant Salad

Eggplant Parmigiana

This recipe is a lighter version than the traditional one. Instead of flouring and frying the slices of eggplant I roast them in the oven. The dish can be assembled ahead of time and baked when you are ready to serve it. It can also be reheated with great result. 2½ pounds firm eggplant, peeled … Continue reading Eggplant Parmigiana