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Nutrition: (Per 1 Small Sub): Calories: 470 Fat: 29 g (Saturated Fat: 8 g) Sodium: 1,470 mg Carbs: 34 g (Fiber: 2 g, Sugar: 8 g) Protein: 20 g. Out of all the standard submarine sandwich chains, I ...
This fun recipe takes three comfort foods — eggplant Parm, sandwiches and garlic bread — and combines them into one irresistible package. With crispy rounds of eggplant, tomato sauce and fresh ...
Parmigiana (/ ˌ p ɑːr m ɪ ˈ dʒ ɑː n ə,-ˈ ʒ ɑː-/, Italian: [parmiˈdʒaːna]), also called parmigiana di melanzane (Italian: [parmiˈdʒaːna di melanˈdzaːne;-ˈtsaːne]), melanzane alla parmigiana (Italian: [melanˈdzaːne;-ˈtsaːne ˌalla parmiˈdʒaːna]) or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with Parmesan ...
Roast eggplant (flip until both sides have a brown, crust-like appearance) and then set aside. Lower oven temperature to 400 degrees. Press out the dough into a larger rectangular shape.
Also called Italian sandwich. Muffuletta – a large sandwich with cold cuts and olive salad, made on a round loaf; originated in New Orleans; Italian beef sandwich – a type of roast beef sandwich native to Chicago, similar to a French dip sandwich; Meatball sandwich; Pepperoni roll: a bread roll, stuffed with pepperoni and cheese, then baked
Spaghetti alla carbonara Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines.
Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs. Heat 2 tablespoons olive oil in over medium heat. Sauté eggplant until golden brown on each side ...
Meanwhile, in a small bowl, mix together olive oil, garlic, kosher salt, black pepper and oregano, set aside. Rinse eggplant slices with cold water. Drain and squeeze moisture from eggplant. Heat oven to 400ºF. Place eggplant slices into a shallow baking dish in one layer. Spoon about 3 1/2 tablespoons of olive oil mixture over eggplant.