Cacio e uova, "cheese and eggs" in Italian, is a Neapolitan dish traditionally made with short, tubular pasta and a rich, creamy sauce. Perfectly toasted breadcrumbs, Parmesan and finely chopped parsley add extra texture and flavor to the topping.
Inspired by Hasselback potatoes, eggplant is sliced and stuffed with marinara, veggies and cheese. Try it as a vegetarian main with a salad or as a hearty side to serve as part of a larger Mediterranean-themed meal.