Marika explains a great many things connected with the Italian language and culture. Geared towards beginners, the videos include Italian lessons, simple recipes, conversation, and lots more.
Difficulty:
Intermediate
Italy
Melanzane alla Parmigiana, or La parmigiana di melanzane (Eggplant Parmesan) is a classic recipe from the Campania region. Marika shows us how to make it, one step at a time.
Difficulty:
Intermediate
Italy
Marika prepares the eggplant slices by baking them in the oven—a much lighter way of preparing the eggplant layers than the traditional frying method.
Difficulty:
Intermediate
Italy
It's time to check the eggplant in the oven. And what about the slices that were a bit too sottili (thin)? Will they have burned? Note that English mostly uses eggplant as a collective noun (in the singular) but Italian, unless referring specifically to a single eggplant, uses the plural le melanzane when referring to eggplant in general, and to the slices themselves.
Difficulty:
Intermediate
Italy
We've finally reached the last part of this recipe. Now you can make this dish yourself. Don't forget to pre-heat the oven to two hundred and twenty or two hundred and forty degrees (428-464°F). If you happen to have any leftover afterwards, you can safely freeze it. Buon appetito!
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