Firm enough to slice or grate, but so tasty that I usually just cut it into cubes to snack on.
Chicken-free version of a classic Italian entrée: lemony, garlicky, capery chickpeas served over pasta or mashed potatoes.
A saucy and very flavorful vegan eggplant parmesan.
Years ago, during a cooking class in Tuscany, we made the simplest and most delicious eggplant parmigiana I've ever had. Grilling the eggplant adds extra flavor that is highlighted rather than drowned out by fresh tomato sauce, mozz, and a bit of basil.
These elegant little eggplant slices rolled around herbed cheese will impress everyone.
Beautiful zucchini parcels are an easy and delicious appetizer.
Making fresh pasta takes less than an hour and you can't beat it for taste and texture. Kids will love the different color possibilities.
Grilled vegetables dressed with olive oil make a wonderfully simple summer salad.
This easy sauce is rich and delicious.
Red, white, and green always make me think of Italy, and mozzarella cheese, tomatoes, and basil are a classic combination.