Baked eggplant with garlic and parsley (Melanzane al forno) from Marcella's Italian Kitchen by Marcella Hazan

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Notes about this recipe

  • Bloominanglophile on October 21, 2013

    I love eggplant, so I enjoyed this recipe, which is also simple to make. My husband, who dislikes eggplant, did eat it and didn't seem to mind!

  • erin g on February 09, 2011

    I used Japanese eggplants, and they came out perfectly. You can use these to make a pasta sauce for spaghettini as per the leftover note; I reserved the skins and chopped them finely for a garnish. Otherwise, the dish looks kind of monochrome.

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