Nail Beauty

03/28/2025

03/28/2025

Earthquake in Myanmar and Thailand

03/28/2025

The view of the office building construction site in Bangkok, Thailand, before its collapse in today's earthquake.

This office building, the new Office of the Auditor General (OAG), is 30 stories high and had a construction cost of 2.136 billion baht.

The structure had reached its highest point. Old shops along the road were demolished to clear an 11-rai (approximately 17,600 square meters) prime land plot in the heart of Chatuchak Market, near MRT Kamphaeng Phet Station, adjacent to Bang Sue Central Station, and opposite JJ Mall.

02/05/2025

Pistachio Tree in Sicily, Italy!

02/05/2025

Italian bakery

02/05/2025

Italian Sandwich

02/05/2025

Cannoli for Everybody

02/05/2025

Pizza in Naples

02/05/2025

90 years old Italian farmers ❤️❤️

02/02/2025

What a beautiful sight
😍😍😍🇮🇹🇺🇸👍🍷

02/02/2025

My Pal Gio calls this 1
The "Mr. Gallina Sangwheech"
Fried chicken cutlets
Fresh Mozzarella
Roasted Peppers
Balsamic Glaze on a Ciabatta bread
😍😍😍🇮🇹🇺🇸👍👌🍷
Giovanni's Italian Deli
Fresh Everyday!!

02/02/2025

NONNA’S EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE)
👨‍🍳🇮🇹👩‍🍳👍😁😋🍷
Eggplant Parmigiana is a classic Italian dish featuring layers of crispy eggplant, rich tomato sauce, and melted cheese. This comforting recipe is perfect for a family dinner or as a show-stopping main dish for guests. With its tender eggplant and cheesy goodness, it’s a crowd-pleaser that never fails to impress.

Ingredients(Serves 6)

For the Eggplant:
3 medium eggplants, sliced into ¼-inch rounds
1 tbsp salt (for degorging)
1 cup (125 g) all-purpose flour
3 large eggs, beaten
2 cups (200 g) breadcrumbs
½ cup (120 ml) olive oil, for frying

For the Sauce:
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 can (28 oz/800 g) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste

For Assembly:
1 ½ cups (150 g) grated Parmesan cheese
2 cups (200 g) shredded mozzarella cheese
Fresh basil leaves, for garnish

Step-by-Step Method
1. Prepare the Eggplant:
Arrange the eggplant slices in a colander and sprinkle with salt. Let them sit for 30 minutes to draw out moisture and reduce bitterness.
Rinse the slices under cold water and pat them dry with paper towels.

2. Coat and Fry the Eggplant:
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each eggplant slice in flour, dip it into the eggs, and coat it in breadcrumbs.
Heat the olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2–3 minutes per side. Drain on paper towels.
3. Make the Tomato Sauce:
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.

4. Assemble the Parmigiana:
Preheat your oven to 375°F (190°C).
Spread a thin layer of tomato sauce on the bottom of a baking dish. Add a layer of fried eggplant slices.
Sprinkle with Parmesan cheese and mozzarella. Top with a layer of sauce. Repeat the layers until all ingredients are used, finishing with sauce on top
5. Bake:
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
6. Serve:
Let the Eggplant Parmigiana cool for about 10 minutes before serving.
Garnish with fresh basil leaves and serve warm.
👨‍🍳🇮🇹👩‍🍳👩‍🍳👍😋🍷