I dedicate this recipe to the person whom I already dedicate this whole website. The person whom, when I met, said he would never eat eggplants.

I can’t even remember when my passion and appreciation for food well cooked and high quality aliments started. As far back as I can remember I was driven to discover new things, to find unknown flavors, to travel as much as possible at to get to know different cultures. My curiosity has no limits. I love life, music and the company of my friends, and when they are my guests, I sit hours to invent and improvise something with which I can spoil their taste buds. I bring recipes from my travelings, and I try to reinvent and rediscover them at my home. And when I make a Pizza at my place, I look for the taste I had when I ate it in Venice. Remember mom? How we waited in line for 15 minutes while it was raining to have the best Pizza of our lives? That taste of olive oil gives birth to memories, the foods own memory.

Why now this website? Even though almost everyone around me suggested to share my experience through a blog, I never had the courage for this, saying, ‘there are many others’, ‘what if nobody likes it’, ‘what if nobody will read it’..’what if’, ’what if’, ‘what if’..If this what if wouldn’t block us so much, how good would it be!

I got rid of 'what if' when my boyfriend Solo, not only ate the eggplants, but he made it himself after my recipe. I got rid of ‘what if’ when he started to believe in me, and one day he gifted me So, this ‘what if’ transformed into many good dishes for Solo and my mother and in a wonderful mix of smells in the house. In a passion, which I didn't even knew I had in me.

If you want to come with me in this journey, I welcome you from my heart into my kitchen. My home will become your home, and my recipes will hopefully fill your homes with joy. Thank you Solo for having faith in me. Next, the recipe that convinced Solo to eat eggplant.

P.S. Its actually him in the pictures



2 eggplants

2 eggs

Salt and pepper

Bread crumbs


Frying oil





1. Wash the eggplants as a whole. After, cut them in slices and put salt on each side. Leave them 30 minutes so the moisture dries out. This step is very important!. Drain the last marks of water with a paper towel by dabbing.

2. In a bowl, beat two eggs and add salt and pepper after taste in the mixture. Prepare two soup bowls, in one of them you put the bread crumbs, and in the other one, the oat. Dump each slice of eggplant into the egg mixture, next through the breadcrumbs, and lastly thorough the oat. This process is made easiest with the hand, and if the oat doesn’t easily stick, add some more egg mixture for a better stick.

3. Heat oil in a pan. When the oil is hot, fry each side about 2-3 minutes until the eggplants are golden brown. Take the eggplants out and dry them of oil in a paper towel. (Optional: I scrape some parmigiano over them while they are still hot). Season them with salt, pepper, coriander, cayenne pepper or parsley. Serve it warm with a classic sauce of butter and garlic or an extremely fast variation with greek yogurt.