Experiences to enjoy this Weekend and Eggplant recipe

Experiences to enjoy this Weekend and Eggplant recipe

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Next Live Cooking Class
Cooking class with Mirone & Angelo
Risotto with asparagus
Eggs with asparagus 

Saturday May 9, 2020
09:30 AM PST / 12:30 PM EST

Zoom Meeting Link:
Meeting ID: 895 2965 4701
Password: please request by email to info@culturalitaly.com
- 2.2 pounds (1 kilo) of white (or green) asparagus (keep 6-7 asparagus aside for the second dish)
- Arborio rice (short-grain Italian rice) for risotto
- 1/2 onion
- 1/4 cup of butter (or more if preferred)
- one glass of white wine
- parsley
- grated Parmesan cheese 
- salt and pepper
- vegetable broth
- 6 or 7 asparagus
- 3 eggs
- salt and pepper
- olive oil
- vinegar
Walk the Path of the Gods
Il Sentiero degli Dei
Virtual walk with Franco along the
Path of the Gods on the Almafi Coast

Sunday May 10th
10 am PST / 1 pm EST / 7 pm Italy time
Password: please request by email to info@culturalitaly.com
Eggplants Parmigiana Recipe
Melanzane alla parmigiana
Ingredients for 4 people
3.3 pounds (1,5 kg) eggplants better if the long kind
12 ounces (350 gr) mozzarella fresca
5 ounces (150 gr) grated Parmesan cheese 
peanut or other frying oil
fine salt
extra virgin olive oil
fresh basil
18 ounces (800 gr) crushed tomatoes (passata di pomodoro)
1/2 onion thinly sliced


1 day prior
Open the fresh mozzarella package, remove the water and put back into fridge to allow to dry a bit.

 30 Minutes ahead
Tomato Sauce: Lightly brown the thinly sliced 1/2 onion with some extra virgin olive oil. Add the crushed tomatoes, add a bit of salt, put the cover on and cook at low flame for about 30 minutes. Towards the end, add a couple of basil leaves.
Eggplants: Wash and cut them in thin slices (longwise). Place the slices in a colander, creating a few layers. Put a bit of salt on each layer. At the top, place a weight (for example a pot with water inside) for about 20 minutes to allow more water to come out. to continue.

Preheat oven to 400F
Cook the eggplants either grilled, fried or covered with a batter of flour and egg then fried. Once the eggplants are cooked, create a series of layers with eggplant, tomato sauce, mozzarella cheese and Parmesan cheese till the pan is full. Place in the stove, uncovered, at 400 degrees for 30 minutes (or a bit longer if the eggplant slices are thick).
Vacations For the Soul
The Creator made Italy by designs from Michelangelo.
 – Mark Twain

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