This cookbook has the heart and soul of the Author nonna’s cooking. Writing this cookbook was a labor of love, that she dedicated to her daughters to preserve their heritage.

“When I was a little girl I would visit my Sicilian grandmother (Nonna). Her house gave me a warm feeling because she was always cooking. She never followed a recipe so I would watch her cook and write down all the ingredients. She used a pinch of this and a handful of that and was a delight to watch. Everything she made was delicious. She would always say «mangiare, mangiare» …”

It is a practical and useful addition to your kitchen and your current collection. It is filled with old world recipes including appetizers, side dishes, main dishes, and sweets. Makes a great hostess gift.

Italians love this cookbook because it brings back fond memories of their nonnas.

Introduction: This is very easy to make and great with pasta.

Eggplant Parmesan

Serves: 4

Dip eggplant in flour, egg and bread crumbs. (Bread crumbs: 1 cup bread crumbs/ 1 tablespoon grated Parmesan cheese/ 1 tablespoon chopped parsley)

Brown 1 medium, thinly sliced eggplant in olive oil. (Bake in oven if watching your fat).

Drain.

Spoon meat or meatless sauce in bottom of casserole dish, arrange eggplant on top of sauce.

Sprinkle with shredded mozzarella cheese on top of eggplant.

Spoon on sauce, sprinkle with grated Parmesan  cheese.

Bake at 350° until cheese melts.

Serve with angel hair pasta.

Recommended beverage: Sangiovese

$14.95

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