Cooking with Manuela: Eggplant Parmesan Bites

If you like eggplant parmesan you are going to enjoy what I’ve created for you today. This dish combines the same ingredients and flavors of the traditional Italian melanzane alla parmigiana but in a fun and party-friendly format that I’m sure you are going to love. 

And what’s not to love about extra crispy-on-the-outside eggplant slices, filled with melty Italian cheese, and fried until perfectly golden?!? When still smoking-hot, make sure to dip these in your favorite tomato sauce for a knock-your-socks-off kind of experience 😉

Before we go into how you can craft these mouthwatering bites in your own kitchen, let’s talk wine for a minute. After all, no dinner party is complete without one (or several) good bottles of wine to complement your meal. 

Where do you normally look for that amazing bottle of wine that will perfectly match your dinner, bringing out the best flavor of your dish?!?

Here is my suggestion for you today. Next time you are shopping for wine take a look at Millesima.

Millesima is a well known leader in online sales of fine and future wines in Europe since 1983. Millesima USA is the American arm of the Bordeaux-based Millesima. This company guarantees the highest standard for storage and shipment. And it offers a comprehensive selection of exceptional and high-end wines, including some of the rare and best vintage produced in Bordeaux, Burgundy, Alsace, Champagne, to name a few. On their site you can also find excellent brands at a great value, which is what I look for when planning a party.
I served my eggplant parmigiana with a glass of  Saint-Julien Chateau Gloria.  This wine is a blend of Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc. This medium-bodied wine perfectly balance the flavor of the eggplants and tomato sauce, and brings out the subtle spice of the basil.  With its earthy flavor and black plums and blackberries aromas, this wine is sure to prepare your palate for the first bite, begging for more. 

If you are looking for a white wine to combine with this vegetarian dish, how about a Louis Jadot Macon-Villages Chardonnay?!? You can stay assured no one will turn down a refreshing glass of this dry and lively, fruity and light-bodied wine. With its floral scent, flavors of apple and melon, and a hint of lemon, I find that this Chardonnay pairs perfectly with any vegetarian dish.

Now, who is ready to check out and try my recipe?!?  Buon Appetito!

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