Filtering by Tag: Flour

Eating and Cooking in Italy.

I have always loved cooking, growing up my mom always had my sisters and myself helping out in the kitchen. Lately my sisters and I have taken over, especially now that my parents are out living in New Hampshire. One of my favorites things to do is cooking and hanging out with my sister and I all together. I wish I could be cooking up a storm with them right now! However, I have to say Brad and I have really hit the jack-pot. Not only are we surrounded by the most amazing food, here in Italy, our roommate is an amazing cook. And he has taken upon himself to teach us how to cook–Italian Style. Both Brad and I did a fare amount of Italian cooking when we lived in Chicago, however it is quite different learning some tips and recipes from him. [gallery type="square" ids="245,240,244,239,241,242"]

He has given us tips on making pesto, pasta sauce, potatoes, the list goes on. Recently he taught has a typical Roman dish, fried eggplants. Brad mentioned it was his favorite meal so far. So, we decided to try it.

Check out the short video below:


And here is the recipe:


1-2 Eggplants


1-2 Eggs

Bread Crumbs


1-2 cups of Oil


1.) Heat oven to 300 degrees

2.) Slice ( into circles) 1-2 Eggplants. Place eggplants on a baking sheet that is lined with parchment paper. Sprinkle with salt and cook for 10 minutes.

3.) While the eggplants are baking: Heat oil in a large pot or Wok (med-low heat), prepare (3) small bowls, one with a cup of flour, one with a 1-2 whisked eggs and one with breadcrumbs.

4.) After 10 minutes, take the eggplants out of the oven. Let cool for 2 minutes.

5.) Take one piece of eggplant. Place into your flour bowl, cover with flour and shake off an excess flour.

6.) Next place your piece of eggplant into your egg bowl. Cover both sides with your egg batter.

7.) Next place your piece of eggplant into your breadcrumb bowl. Cover both sides with breadcrumbs.

8.) Place your piece of eggplant into your oil heated oil. After 1-2 minutes, turn your eggplant over. Then cook the other side for an additional minutes.

9.) Last place your eggplant piece on a plate lined with a paper towel.

10.) Repeat steps 5-9 for each piece of eggplants.

11.) Enjoy!

Of course this is not the most healthy meal. I would not eat this every day. However, it really is hard to feel guilty about eating fried food when we are biking up and down hills everyday.

Tip: If you have any extra eggplants and want to make a quite meal the next day. Brad and I chopped up our leftovers and covered them in a pasta sauce to make a quick and easy eggplant parmesian for lunch the next day.

Brad and I are both excited to learn more recipes and tips from our roommate and I am hoping to post more about food soon!