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	<title>Eggplant Archives &#8211; Tina&#039;s Table</title>
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		<title>Venetian Cicchetti (Part 2) &#8211; How to Plan a Cicchetti Menu &#038; Recipe for Fried Eggplant &#8220;Flying Saucer&#8221; Sandwiches</title>
		<link>https://www.tinastable.com/venetian-cicchetti-menu/</link>
					<comments>https://www.tinastable.com/venetian-cicchetti-menu/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Sat, 29 May 2021 12:51:04 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Italy Travel]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Aperitivo]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Restaurant Recommendation]]></category>
		<category><![CDATA[Veneto]]></category>
		<category><![CDATA[Venice]]></category>
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					<description><![CDATA[Welcome to Part 2 of my conversation about Venetian cicchetti. In my last post, Venetian Cicchetti (Part 1) &#8211; An Intro, A Love Letter, Advice, I discussed what cicchetti are, a bit about their history, and the culture surrounding them. Having laid the foundation, I&#8217;m going to do my favorite thing and talk about the food itself! I provide a lot of information but, in doing so, by the end of this post you should be confident enough to compose a Venetian cicchetti menu of your own. Also, I am going to share a flexible and delicious eggplant recipe to&#8230;]]></description>
		
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			<slash:comments>7</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8778</post-id>	</item>
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		<title>Eggplant Lasagna (Lasagne alle Melanzane)</title>
		<link>https://www.tinastable.com/eggplant-lasagna/</link>
					<comments>https://www.tinastable.com/eggplant-lasagna/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 28 Aug 2020 17:26:51 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Calabria]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Hard-Boiled Egg]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Scamorza]]></category>
		<category><![CDATA[Tomato]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=5880</guid>

					<description><![CDATA[It&#8217;s August and we are at the peak of eggplant season. Eggplant is my absolute favorite. I like it prepared in every way possible &#8211; in parmigiana, fried, grilled, roasted, pureed, stuffed, in pasta sauce, you name it. If you love eggplant as much as I do, you will want to try this heavenly, rich, yet delicate eggplant lasagna. This Lasagne alle Melanzane is filled with a delightful tomato basil sauce, fried eggplant, fresh mozzarella, scamorza cheese, prosciutto cotto (unsmoked ham), hard-boiled egg, and Parmigiano-Reggiano cheese. It sounds like a lot but is prepared in the Italian-style, meaning, with a&#8230;]]></description>
		
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			<slash:comments>4</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">5880</post-id>	</item>
		<item>
		<title>Calabrian Stuffed Eggplants</title>
		<link>https://www.tinastable.com/calabrian-stuffed-eggplants/</link>
					<comments>https://www.tinastable.com/calabrian-stuffed-eggplants/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Tue, 11 Dec 2018 10:46:21 +0000</pubDate>
				<category><![CDATA[Antipasti - Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Calabrese]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Southern Italian]]></category>
		<category><![CDATA[Summer recipe]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=1912</guid>

					<description><![CDATA[I have been eating these Calabrian Stuffed Eggplants, called Melanzane Ripiene alla Calabrese, my whole life. Frankly, I can think of no other dish that has so much meaning to me. As I was planning my Christmas menus this year, it occurred to me that I should probably write the recipe down once and for all, so that I could pass it on and share it with others. Up until now, I&#8217;ve been preparing the dish like an Italian, all by eye. Some people aren&#8217;t comfortable with that, so I tested the recipe twice last week to get it just&#8230;]]></description>
		
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			<slash:comments>76</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1912</post-id>	</item>
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