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.

Notes about this recipe

  • Eat Your Books

    Eggplant must be pressed for 4-10 hours before frying. Can substitute a mixture of sage and rosemary for basil.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.