Saturday Market; Cooking on an Italian Theme

I love aubergines, known as eggplant to Americans and Melanzane to Italians. I love the colour and the shiny smooth skin.

I also love the flavour, so I decided to make “Melanzane alla Parmigiana”, and found a great recipe online – so authentic it’s in Italian. I used mozzarella rather than caciocavallo, and canned tomatoes rather than passata. It turned out well, next time I will slice the aubergine a little more thinly, but yum.

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