Paola Cavazzini's eggplant torte (Tortino di melanzane La Greppia) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 241) by Lynne Rossetto Kasper
- basil
- carrots
- heavy cream
- eggplants
- Fontina cheese
- celery
- nutmeg
- milk
- olive oil
- all-purpose flour
- onions
- parsley
- tomato paste
- canned tomatoes
- Parmigiano Reggiano cheese
-
EYB Comments
Eggplant must be pressed for 4-10 hours before frying. Can substitute a mixture of sage and rosemary for basil.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.