Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

5 April 2017, 07:46
Rossella and Nonna Romana on the Home & Family Show
23 March 2017, 20:20
Rossella and Nonna Romana on Good Morning America
11 January 2017, 11:16
Rossella to be Honored at the NIAF 2017 NYC Gala


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes

Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Roasted Eggplant with Mint and Balsamic Vinegar

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by rossella rago,

Nonna found these delicious Chinese Eggplants at the vegetable market. She actually really likes these because they have very few seeds, but you can use any eggplant you like for this recipe. your social media marketing partner
  • 3 Chinese Eggplants, sliced into round slices 1/4 inch thick
  • 3 Tablespoons Extra Virgin Olive Oil
  • 3 Cloves Garlic, minced
  • 1/2 Teaspoon Salt
  • 1-2 Tablespoons Fresh, minced
  • Balsamic Vinegar as desired your social media marketing partner
  1. Preheat the oven to 475 degrees.
  2. Add the eggplant to a 13x18 inch baking sheet. Drizzle with oil and add the salt and minced garlic.
  3. Roast in the oven until the eggplant are fork tender and are golden brown, about 40-45 minutes tossing every 15 minutes or so.
  4. Remove the pan from the oven and add the mint. Transfer to a plate and add the balsamic vinegar as desired. (Nonna uses about 2 tablespoons)

Get Your

Cooking with Nonna


Advertisement your social media marketing partner