Fra Diavalo Parmesan Stuffed Eggplant

js1280_Fra_Diavolo_Eggplant_Parmesan_10151210 baby eggplant
2 tblsp extra virgin olive oil
1 bottle marinara sauce 25 oz.
1 cup bread crumbs
1 cup grated Parmesan
3 tblsp Formato Brothers Hot Pepper Spread (drain excess oil)

  1. Wash and dry eggplant.  Cut off both ends.  Slice 5 slits in each baby eggplant.  Do not cut completely through the eggplant.
  2. Pour evoo onto each cut.
  3. Place in aluminum foil pan and bake at 375 degrees for 30 minutes.  Let cool.
  4. Mix breadcrumbs and Parmesan cheese together.
  5. Place mixture between each cut of eggplant.
  6. Place several tblsp of sauce on bottom of 8 inch aluminum foil pan or oven proof serving dish.
  7. Place stuffed eggplant in each pan.
  8. Sprinkle Hot Pepper Spread on top of each eggplant.
  9. Sprinkle some additional Parmesan cheese on top of eggplant ( to taste).
  10. Bake for 15-20 minutes at 300 degrees.

Mangia bene.

Formato Brothers Hot Eggplant & Sausage Lasagna

Here’s an incredibly tasty, slightly spicy, delicious lasagna dish created by Chef Gary, using Formato Brothers Hot Eggplant Salad.


  • 9 pieces lasagna noodles, uncooked
  • 2 Tbsp Antica Italia Extra Virgin Olive Oil
  • 7 Italian sausages, cut the casing & remove
  • 6 cloves garlic, chopped
  • 1 jar marinara sauce (24 oz)
  • 1 bottle Formato Brothers Hot Eggplant Salad (16 oz)
  • 3 cups ricotta cheese
  • 4 cups mozarella cheese, shredded
  • 1 tsp dried oregano
  • 1 tsp dried basil


Bring a large pot of salted water to a boil.  Cook pasta until al dente.  Drain, lightly oil & set aside.

In a medium saucepan, saute the sausage in olive oil, until no longer pink.  Remove cooked sausage from the sauce pan & spoon off excess oil, discard.

Hot Eggplant Sausage Lasagne 2Add Formato Brothers Hot Eggplant Salad & garlic to the sauce pan, sauteing for another 4 minutes until the mixture is cooked through.

Add marinara sauce to the mixture & set aside.

Hot Eggplant Sausage Lasagne 3

In a medium bowl blend ricotta cheese & 1/4 cup of the grated parmesan cheese; set aside.

Coat a 9×14″ baking dish with olive oil & spread 1 cup of the sauce mixture on the bottom.

Top with 3 lasagna noodles.  Spread 1/3 of the ricotta cheese mixture on the noodles & layer on 1 cup of the sauce mixture.  Sprinkle 1/2 cup mozzarella chees over this along with one cut cut up cooked sausage.  Repeat this process two more times, starting with the noodles & finishing with the remaining 1/4 cup of grated Parmesan cheese.

Place a layer of the remaining four cooked up cut up sausages across the top of the lasagna & then sprinkle with oregano and basil, then cover with shredded mozzarella cheese.

Hot Eggplant Sausage Lasagne 5Hot Eggplant Sausage Lasagne 6

Hot Eggplant Sausage Lasagne 9a

Let stand 10 minutes before cutting.


From Chef Gary Marino, one of our favorite inventive Italian friends.  Always thinking of new ways to use Formato Brothers products!!!  Grazie, Chef Gary!




Steak Stuffed Mushrooms

Steak stuffed mushrooms

  • Dice 2 lbs cooked steak (ok to use leftovers from last nite’s dinner).
  • Remove stems from 50-60 large white mushrooms, then chop into small pieces.
  • Spray mushroom caps w/ butter spray.
  • Finely dice 5 cloves garlic.
  • In a heated frying pan add 3 Tblsp EVOO.
  • Saute mushrooms stems until soft.
  • Add chopped garlic.
  • Add diced meat.
  • Add 1/2 tsp sea salt.
  • Add 1/2 tsp pepper.
  • Add 1/4 cup Cabernet Sauvignon.
  • Cook about 5 mintues.
  • Stuff mushrooms.
  • Bake 15-18 minutes.
  • Sprinkle w/ parmigiano reggiano shredded cheese & serve w/ Cabernet Sauvignon or any other wine you like.

This can be frozen for a couple months, but why save this delicious appetizer or main dish?  Enjoy!

Options:  add finely chopped Formato Brothers Eggplant Salad or Formato Brothers Muffuletta Olive Salad for a unique tasting dish.


Meatless Eggplant Meatballs

Eggplant Meatless Meatballs

Makes 16 meat-less balls

4 medium Japanese eggplants peeled, sliced into cubes
1 cup Italian breadcrumbs
1 cup Formato Brothers Muffuletta Olive Salad (chopped)
½ cup Reggiano Parmegiano shredded cheese
½ cup Pelago Arrosto Italiano Seasoning
2 eggs
1 tsp Salt (to taste)
1 tsp ground pepper (to taste)
1 tblsp Antica Italia Extra Virgin Olive Oil
1 cup Flour
1 cup Extra Virgin Olive Oil (for cooking eggplant meat-less balls)

Boil water and put eggplant in water for 10 minutes.  Drain, and press all water out of eggplant and let cool.
Mix all ingredients together and roll into just larger than golf ball size balls.  Roll in flour and set aside on a plate.
Place oil into frying pan and heat to medium high.  Balls should sizzle when placed into the oil.
Cook on all sides until brown.
Place on plate with paper towel to remove excess oil.

You can warm up some Antica Italia Marina Sauce and place eggplant meat-less balls into sauce.


Spicy Meatballs With Eggplant

Spicy Muffuletta MeatballsSpicy Muffuletta Meatballs Preparation3 lb. lean ground beef

1 lb. pork sausage ( breakfast links will work; remove casings )
2 cups Italian style breadcrumbs
2 eggs
1 cup Formato Brothers Hot Eggplant Salad ( chopped )
1 tspn salt
1 tspn fresh ground pepper
1 cup canola oil ( vegetable oil works too )

In a large mixing bowl mix beef, pork, breadcrumbs, eggs, eggplant, salt and pepper.  Use your hands, it is a great feeling.

Take about a large golf ball size of meat mixture and form into a ball.  Place on a plate until completed.

You should have about 25 wonderful meatballs.

In a 9 in skillet heat oil until medium-high.

Gently place meatballs in hot oil and carefully turn them about every 90 seconds until brown on all sides.

Remove meatballs and place on a paper towel on a plate to remove excess oil.

Wait until cool and then take a bite into a heavenly delight.

You can freeze for up to 3 months.

Buon Appetito!

Tomatoes, Cucumbers, Eggplant Salad & Goat Cheese Salad

Eggplant Salad Tomatoes Cukes 110410Mix all of these ingredients together.  Add sea salt & freshly ground pepper as desired.

2 large tomatoes chopped into chunky pieces
2 large cucumbers cut into chunky pieces
1 cup Formato Brothers Eggplant Salad, drained
4 Tblsp crumbled goat cheese

When serving, add Antica Italia Olive Oil With Lemon Flavor or a slightly citrusy flavor.   Definitely chill this concoction since the flavors have a chance to mix together & the result is a crispy combination.  Serve with your favorite pasta or soup or sandwich.  Buon Appetito!