Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
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Vegetables
Fish
Poultry
Meat
Wild Game
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Brunch or Luncheon Dishes
Odds & Ends
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New Italian Sauce Recipes
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Table of Contents
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Vegetables
Lentil Vegetable Gratin
Quick Zucchini
Skewered Vegetables
Leeks Nicoise
Broiled Marinated Vegetables
Cannellini Beans a la Genovese
Fried Zucchini
Stuffed Zucchini
Sauteed Potatoes and Onions
Quick Eggplant Special
New Potatoes and Green Beans
Eggplant Parmigiano
Stuffed Eggplant
Green Tomato Parmigiana
Easy Tomato Sauce
Oven Dried Tomatoes
Roasted Onions Abruzzi
Zucchini Crema
Roasted Pears and Onions
2005 Sauvignon Blanc
2005 Glissando
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Francesco's Quick Eggplant Special
Recipe from Frankie Baldocchi - Rio Nido Hotel
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1 large eggplant
1 package frozen chopped spinach
1 medium white onion, coarsely chopped
2 tablespoons, olive oil
1 pound ground lean sirloin
2 cloves garlic, pressed
1/2 cup, dry Madeira sherry
1/2 cup, grated Parmesan cheese
2 eggs
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Peel eggplant and cut into 1 inch cubes.
Salt eggplant thoroughly on all sides and set in colander to drain for 30 minutes.
Before using eggplant, rinse thoroughly and pat dry with towels.
Begin by browning ground meat, and draining off any excess fat.
Next, add small amount of olive oil, along with onion, continuing to saut until onion is translucent.
Add eggplant and saut mixture for 5 minutes, turning to ensure that eggplant is cooked through.
Add salt, pepper and pressed garlic to mixture.
Add wine and cook down for 2 minutes, then add spinach, stirring continuously to blend spinach into mixture.
Blend cheese into mixture.
Two minutes before serving, mix in eggs, and stir the mixture.
Recipe serves 4.
Enjoy with our 2005 Sauvignon Blanc.
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