Arielle’s mom, Carrie Nachmani, is one of the greatest cooks we know!
She is always sharing the best looking (and we’ve heard best tasting!) recipes on her Instagram stories and posting foodstagrams that we cannot get enough of. You’ve all seen her guests posts on our site, but we had yet to get ahold of one of her delicious recipes… until now! Check out Carrie’s version of the greatest Italian dinner EVER and be sure to tag her if you cook it yourself!
Eggplant Parmigiana, Linguini With Garlic & Oil And A Side Of Sautéed Green Beans
Take one large firm eggplant peeled & sliced. Immerse in cold water while preparing the ricotta cheese (in one large container), one pound of mozzarella cheese (thinly sliced) & marinara sauce (homemade or your favorite jar)
Beat 2 eggs in a shallow dish & pour breadcrumbs in a separate plate next to eggs (closer to frying pan)
Remove eggplant from water onto paper towels (for drying)
Once dried, dip eggplant slice by slice into the beat eggs (with a drop of salt & pepper) then dip into breadcrumbs, then into preheated frying pan with olive oil
Place eggplant side by side in pan to ensure even cooking
Remove piece by piece and place on waiting paper towels to remove excess oil
While eggplant is frying, prepare a baking pan (about 8X10). Coat the bottom of pan with tomato sauce, then place eggplant sliced (1×1) to cover the entire pan
With a large spoon, spread ricotta cheese over every piece of eggplant, next cover with mozzarella slices and then add the sauce
Repeat another layer exactly the same with sauce covering the final layer
Cover tightly with aluminum foil and place in preheated oven at 375 degrees for one hour. It’s the BEST. ￼
Linguini Aglio e Olio (with olive oil & garlic):
I begin with 3/4 cup extra virgin olive oil in a large sauté pan
Peel & thinly slice 2 heads of garlic. Heat olive oil to high & place garlic slices evenly till golden brown
Remove from heat as soon as they brown & add one pound of cooked linguine (reserving one cup of the pasta water). Add linguini to sautée pan thoroughly mixing while adding sea salt to taste and add some of the reserved pasta water for preferred consistency.
Voila! Everyone’s favorite pasta that goes with just about everything!
Sautéed Green Beans With Garlic & Oil:
One pound of fresh, cleaned green beans, 1/2 thinly sliced garlic & 1/4 cup olive oil.
Heat up olive oil in sauté pan. While waiting for oil to heat up, place green beans in about one inch of boiling water. Steam for about 5 minutes (al dente) & drain. Place garlic slices in hot oiled sauté pan. Just before garlic slices begin browning, remove from stove & add green beans. Add sea salt to taste while thoroughly tossing all together.
Yummm! The combination of these dishes is without a doubt my most requested meal! -Carrie
You can find more of Carrie’s recipes in her ebook here