Jan D'Atri

Jan D'Atri > Jan’s Recipes > whole milk ricotta

whole milk ricotta

Eggplant Roll-Ups (Eggplant Involtini)

by

The Story

Involtini. It’s an Italian culinary term that I like to think of as describing something delicious wrapped around a filling that’s even more delicious. That pretty much sums up Eggplant Involtini, or Eggplant Roll-Ups. For this recipe, eggplant slices are blanched, grilled, and then rolled around a smooth and cheesy mixture that sits in a shallow bed of sauce. Use your favorite store-bought red sauce or try my momma’s quick recipe for homemade marinara!

Eggplant Parmesan Casserole

by

The Story

Our mothers, grandmothers, and even great-grandmothers had a secret weapon in the kitchen: the casserole. It could be made ahead of time and frozen until ready for use. It could feed a hungry crowd and it always seemed to taste better the next day. In my family, one of our favorite casseroles has always been Eggplant Parmesan. My momma figured out years ago how to get the eggplant softened and still have the pan-grilled flavor. Her homemade marinara sauce only takes 20 minutes to make, from start to finish, so it’s the perfect “sugo” to go in between the delicious slices of eggplant and cheese. With the holidays right around the corner, here’s a great dish for family gatherings that can be made ahead of time or enjoyed freshly made and piping hot, right out of the oven.

4 Cheese Pizza with Prosciutto, Fig, and Arugula

by

The Story

Spend a little time on Pizza.com and you’ll learn plenty about your obsession with a pie called Pizza:

  • 94% of Americans eat pizza regularly
  • Americans eat approximately 100 acres of pizza a day, or about 350 slices per second
  • 36% of people consider pizza the perfect breakfast
  • Kids prefer pizza over all other foods for lunch and dinner
  • Saturday night is the most popular night to eat pizza
  • During TV news, pizza is most often ordered during the weather segment
  • 61% of the American population prefers tin crust
  • The most popular pizza size today is 14″

Here’s my latest pizza obsession, starting with authentic pizza dough I learned to make from chefs in Italy!