25+ Authentic Friday Italian Recipes to End Your Week Right

There’s something incredibly special about Italian cuisine—its ability to bring people together around a table, sharing hearty, flavorful dishes.

And what better way to end your week than with a comforting Italian meal?

Whether you’re winding down after a busy work week or looking to treat yourself and loved ones to something indulgent, Italian recipes always fit the bill.

The rich flavors, fresh ingredients, and mouthwatering aromas make Friday night the perfect occasion to explore classic and modern Italian dishes.

In this article, we’ve curated 25+ Italian recipes that are perfect for a Friday night dinner.

From creamy pastas and sizzling pizzas to fresh salads and irresistible desserts, there’s something for every taste and craving.

So grab your apron, open a bottle of wine, and get ready to enjoy a taste of Italy in the comfort of your own home.

25+ Authentic Friday Italian Recipes to End Your Week Right

Friday nights deserve to be special, and what better way to elevate the evening than by enjoying a delicious Italian feast?

With 25+ Friday Italian recipes at your fingertips, you have a wide variety of dishes to choose from—whether you’re in the mood for something light and fresh or rich and indulgent.

These recipes are designed to bring joy to your kitchen and create memorable meals that will have everyone asking for seconds.

So, take a little extra time this Friday to savor the flavors of Italy, share a meal with loved ones, and make your evening truly unforgettable.

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a simple, yet flavorful Italian dish that’s perfect for a Friday night meal. It’s made with just a few pantry ingredients—spaghetti, garlic, red pepper flakes, and olive oil. The combination of the garlic and olive oil creates a rich, aromatic base, while the red pepper flakes add a mild heat. This dish is a great choice for those looking for a quick, satisfying meal after a busy week.

Ingredients

• 1 pound spaghetti
• 6 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• Salt, to taste
• Fresh parsley, chopped
• Grated Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain, reserving about 1 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until golden brown, about 2 minutes. Be careful not to burn the garlic.
3. Add the red pepper flakes and stir for another 30 seconds to infuse the oil with flavor.
4. Add the drained pasta to the skillet, tossing to coat the pasta in the garlic oil. If the pasta seems dry, add a little reserved pasta water to help loosen the sauce.
5. Season with salt, sprinkle with chopped parsley, and top with Parmesan cheese if desired.

Spaghetti Aglio e Olio is a perfect representation of Italian cuisine’s emphasis on simple ingredients. The bold flavors of garlic and olive oil bring out the best in the pasta, making it a crowd-pleaser for any casual dinner. It’s the perfect Friday night dinner, especially when paired with a glass of Italian wine. The beauty of this dish lies in its simplicity and quick preparation, leaving you plenty of time to unwind and enjoy your evening.

Margherita Pizza

Margherita Pizza is a timeless classic, known for its deliciously balanced combination of fresh tomatoes, mozzarella, and basil. This pizza is a celebration of Italian flavors and is typically made with a soft, chewy dough that serves as the perfect canvas for these fresh ingredients. It’s an ideal dish to prepare on a Friday night, especially when you’re craving something comforting yet light.

Ingredients
For the Dough:

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 1 teaspoon sugar
• 4 cups all-purpose flour
• 1 tablespoon olive oil
• 1 teaspoon salt

For the Toppings:

• 1/2 cup tomato sauce
• 8 ounces fresh mozzarella, sliced
• Fresh basil leaves
• Extra virgin olive oil, for drizzling
• Salt and pepper, to taste

Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in a lightly oiled bowl, cover with a damp cloth, and let rise for 1-2 hours or until doubled in size.
3. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats.
4. Punch down the dough and divide it into two portions. Roll out each portion on a floured surface into a circle about 12 inches in diameter.
5. Transfer the dough to a pizza peel or baking sheet. Spread a thin layer of tomato sauce over the base, leaving a small border for the crust.
6. Top with slices of fresh mozzarella and bake for 10-12 minutes until the crust is golden and the cheese is bubbly and melted.
7. Remove from the oven and top with fresh basil leaves. Drizzle with a little olive oil, and season with salt and pepper.

Margherita Pizza is a delightful and satisfying way to kick off the weekend. The crisp crust, fresh mozzarella, vibrant tomatoes, and fragrant basil combine to make a pizza that’s as flavorful as it is simple. Whether you’re preparing it for a family dinner or a casual get-together with friends, this pizza will transport you straight to Italy with every bite. It’s a dish that requires minimal ingredients, yet delivers maximum flavor, making it a perfect choice for a relaxed Friday night.

Chicken Parmesan

Chicken Parmesan (or Pollo alla Parmigiana) is one of the most beloved Italian-American dishes. The crispy breaded chicken cutlets are topped with marinara sauce and melted cheese, creating a comforting and satisfying meal. Perfect for a Friday dinner, this dish pairs beautifully with pasta, garlic bread, or a simple green salad for a hearty feast.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs (preferably Italian-style)
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• Fresh basil, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
2. Dredge the chicken breasts in flour, then dip in the beaten eggs, and coat in breadcrumbs mixed with Parmesan cheese.
3. Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for about 4-5 minutes on each side until golden and crispy. Remove from the skillet and drain on paper towels.
4. Place the fried chicken in a baking dish. Spoon marinara sauce over each piece of chicken, then top with mozzarella cheese.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
6. Garnish with fresh basil before serving.

Chicken Parmesan is the ultimate comfort food, combining crispy, golden chicken with savory marinara and melty cheese. It’s an Italian-American classic that everyone can enjoy, whether they’re kids or adults. The heartiness of the dish makes it perfect for a Friday night when you want something satisfying after a long week. Serve it with a side of pasta or a fresh salad to complete the meal. Chicken Parmesan is sure to become a favorite in your regular dinner rotation, offering a bit of indulgence to kick off the weekend.

Risotto alla Milanese

Risotto alla Milanese is a rich and creamy Italian rice dish infused with saffron, which gives it its vibrant yellow color and unique, delicate flavor. This dish is a true Italian classic, particularly popular in Milan, and is often served as a side or main dish. The luxurious combination of butter, Parmesan cheese, and saffron makes this risotto a comforting and indulgent meal for a special Friday night.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 teaspoon saffron threads
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. In a small bowl, steep the saffron threads in 1/4 cup of warm broth for about 10 minutes.
2. In a large pan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the Arborio rice to the pan and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
4. Pour in the wine and cook until the wine has mostly evaporated.
5. Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more broth. Continue until the rice is creamy and cooked through, about 18-20 minutes.
6. Stir in the saffron-infused broth, Parmesan cheese, and season with salt and pepper to taste.
7. Serve hot, garnished with extra Parmesan, if desired.

Risotto alla Milanese is a comforting and elegant dish that brings a touch of sophistication to your Friday dinner table. The rich flavor of saffron paired with the creamy texture of the Arborio rice creates a dish that feels luxurious and indulgent. It’s a perfect meal for those evenings when you want to treat yourself to something special. Risotto is also versatile and can be paired with various proteins, like grilled chicken or seafood, for a more filling meal. Whether as a main or side dish, it’s a great way to end the week on a flavorful note.

Fettuccine Alfredo

Fettuccine Alfredo is a beloved Italian-American classic, known for its rich, creamy sauce made from butter, heavy cream, and Parmesan cheese. This dish is a celebration of simple yet indulgent ingredients, and it’s perfect for a cozy Friday dinner. The combination of tender fettuccine pasta coated in the silky, flavorful Alfredo sauce makes it an incredibly satisfying meal.

Ingredients

• 1 pound fettuccine pasta
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Cook the fettuccine according to the package directions until al dente. Drain, reserving about 1 cup of pasta water.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
3. Add the heavy cream to the skillet and simmer for 2-3 minutes, stirring constantly to combine with the butter and garlic.
4. Gradually whisk in the Parmesan cheese, stirring until the sauce becomes smooth and creamy. If the sauce is too thick, add a little pasta water to thin it out.
5. Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy Alfredo sauce. Season with salt and pepper to taste.
6. Garnish with fresh parsley and additional Parmesan cheese before serving.

Fettuccine Alfredo is a creamy and comforting dish that’s both decadent and easy to prepare. The richness of the butter and cream, paired with the sharp, salty Parmesan, makes this dish a guaranteed hit for a Friday night meal. Whether enjoyed on its own or with a protein like grilled chicken or shrimp, Fettuccine Alfredo is an indulgent treat that never fails to satisfy. It’s perfect for those who crave comfort food with a touch of elegance and can be made in less than 30 minutes, making it an ideal option for a quick, yet luxurious dinner.

Eggplant Parmesan (Melanzane alla Parmigiana)

Eggplant Parmesan, or Melanzane alla Parmigiana, is a hearty and flavorful Italian dish made with layers of fried eggplant, marinara sauce, and mozzarella cheese, all baked to perfection. This dish is a great vegetarian alternative to traditional chicken Parmesan and makes for a satisfying Friday night dinner. It’s rich, cheesy, and comforting, with a crispy exterior and tender eggplant interior.

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• Salt, for sweating the eggplant
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs (preferably Italian-style)
• Olive oil, for frying
• Fresh basil, chopped (for garnish)

Instructions

1. Lay the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture. Pat dry with paper towels.
2. Preheat the oven to 375°F (190°C). In a shallow bowl, dip the eggplant slices into the beaten eggs, then coat them in breadcrumbs.
3. Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
4. In a baking dish, spread a thin layer of marinara sauce, followed by a layer of fried eggplant slices. Top with mozzarella and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
5. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve.

Eggplant Parmesan is a rich, flavorful dish that’s perfect for those looking for a hearty vegetarian meal. The layers of crispy eggplant, savory marinara sauce, and melted cheese create a dish that is both comforting and satisfying. It’s an excellent choice for a Friday night when you want something delicious and indulgent without being overly complicated. Pair it with a light salad or a glass of red wine for the ultimate Italian dinner experience. Whether you’re a fan of eggplant or not, this dish is sure to win you over with its mouthwatering flavors.

Margherita Pizza

Margherita pizza is one of the most iconic and simple pizza recipes, with a flavor that highlights the quality of the ingredients. This pizza features a thin, crispy crust topped with fresh mozzarella, sweet tomato sauce, and fragrant basil leaves. It’s often considered the quintessential pizza, originating from Naples, and its vibrant colors mirror the Italian flag—red, white, and green. A perfect Friday night treat for pizza lovers, it is light, fresh, and full of classic Italian flavors.

Ingredients

• 1 pizza dough (store-bought or homemade)
• 1/2 cup tomato sauce (preferably San Marzano tomatoes)
• 8 ounces fresh mozzarella cheese, sliced
• Fresh basil leaves
• Olive oil, for drizzling
• Salt, to taste

Instructions

1. Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it heats.
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Spread the tomato sauce evenly over the dough, leaving a small border around the edges for the crust.
4. Arrange the mozzarella slices evenly over the sauce.
5. Bake the pizza in the oven for about 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.
6. Once out of the oven, add a handful of fresh basil leaves and drizzle with olive oil.
7. Slice and serve hot.

Margherita pizza is the perfect balance of simplicity and flavor, making it a favorite for any Italian food lover. The fresh mozzarella and fragrant basil offer a fresh contrast to the rich tomato sauce, while the crust provides a satisfying crunch. This pizza is a great way to enjoy traditional Italian flavors, and it’s quick and easy to make on a busy Friday evening. It pairs wonderfully with a glass of Italian wine or a light salad, bringing a bit of Italy right to your table.

Osso Buco (Braised Veal Shanks)

Osso Buco is a traditional Italian dish, originating from Milan, that involves braising veal shanks in a rich, flavorful sauce made from tomatoes, wine, broth, and aromatic vegetables. The marrow inside the veal bones adds a depth of flavor to the dish that makes it incredibly comforting and luxurious. Served with a gremolata (a zesty lemon-garlic topping), Osso Buco is a perfect dish to make for a special Friday dinner when you’re craving something hearty and indulgent.

Ingredients

• 4 veal shanks (about 1 1/2 to 2 inches thick)
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef or chicken broth
• 1 (14-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 bay leaf
• Salt and pepper, to taste
• For gremolata: 1/4 cup fresh parsley, 1 teaspoon lemon zest, 1 clove garlic, minced

Instructions

1. Preheat the oven to 350°F (175°C).
2. Dust the veal shanks with flour, shaking off the excess. In a large, oven-safe pot, heat olive oil over medium-high heat. Brown the veal shanks on all sides, about 6-8 minutes. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
4. Pour in the wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.
5. Stir in the crushed tomatoes, tomato paste, broth, and bay leaf. Return the veal shanks to the pot. Season with salt and pepper.
6. Cover and transfer the pot to the oven. Braise for 1 1/2 to 2 hours, or until the veal is tender and falling off the bone.
7. While the Osso Buco is cooking, prepare the gremolata by combining parsley, lemon zest, and garlic in a small bowl.
8. To serve, spoon the sauce over the veal shanks and garnish with the gremolata.

Osso Buco is a wonderfully rich and comforting dish that feels special enough for a Friday night dinner. The slow braising process allows the meat to become tender and infused with the flavors of the sauce. The gremolata adds a burst of freshness that perfectly balances the richness of the dish. This is a meal to savor, and it pairs wonderfully with a glass of red wine and some crusty bread to soak up the delicious sauce.

Frittata with Roasted Vegetables

A frittata is a traditional Italian omelette made with eggs and a variety of ingredients, from meats to vegetables and cheese. The beauty of a frittata lies in its versatility, making it an ideal choice for a simple and satisfying Friday night dinner. This version is filled with roasted vegetables, offering a healthy and flavorful meal that can be enjoyed hot or at room temperature. It’s a great option for a quick yet filling dinner, and it also makes for excellent leftovers.

Ingredients

• 8 large eggs
• 1 cup roasted vegetables (such as zucchini, bell peppers, and cherry tomatoes)
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh herbs (such as basil or thyme), for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk the eggs with the Parmesan and ricotta cheeses. Season with salt and pepper.
3. Heat olive oil in a skillet over medium heat. Add the roasted vegetables and cook for 2-3 minutes to warm them through.
4. Pour the egg mixture over the vegetables, gently stirring to combine. Cook over medium-low heat for about 5-7 minutes, until the edges begin to set.
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set in the center.
6. Remove from the oven and let it cool slightly before slicing. Garnish with fresh herbs and serve.

A vegetable-packed frittata is a fantastic way to end the week with a light yet satisfying meal. The combination of eggs, creamy ricotta, and roasted vegetables creates a dish that is both nourishing and delicious. Whether you’re serving it for dinner or as a brunch option, this frittata is an easy and versatile choice that can be adapted to include whatever vegetables or cheeses you have on hand. It’s a great way to use up leftovers and can be enjoyed hot or at room temperature, making it perfect for any Friday night occasion.

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a traditional Italian pasta dish originating from Naples. It’s made with simple yet flavorful ingredients: garlic, olive oil, red pepper flakes, and parsley. The dish is quick and easy to prepare, making it a great option for a stress-free Friday night dinner. Despite its minimal ingredients, the bold, aromatic flavors of garlic and olive oil combined with the heat from red pepper flakes create a satisfying, comforting meal that’s both light and full of flavor.

Ingredients

• 12 ounces spaghetti
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon red pepper flakes
• Fresh parsley, chopped
• Salt, to taste
• Parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic slices and cook for 1-2 minutes until fragrant but not browned.
3. Add the red pepper flakes and cook for an additional 30 seconds.
4. Once the pasta is done, reserve 1/2 cup of pasta water and drain the rest.
5. Add the cooked spaghetti to the skillet with the garlic and olive oil. Toss to coat the pasta, adding some reserved pasta water to help the sauce come together.
6. Season with salt to taste and sprinkle with fresh parsley.
7. Serve immediately, garnished with Parmesan cheese if desired.

Spaghetti Aglio e Olio proves that sometimes simplicity is the key to a perfect meal. With just a handful of ingredients, it delivers bold, aromatic flavors that will satisfy your cravings. This dish is the perfect Friday night dinner when you’re looking for something quick, comforting, and delicious. Serve it with a glass of crisp white wine for a light and enjoyable Italian meal.

Chicken Piccata

Chicken Piccata is a classic Italian-American dish known for its bright, tangy flavors. The chicken is pan-fried until golden, then simmered in a delicious sauce made from lemon, capers, and butter. The combination of citrus and briny capers creates a vibrant sauce that perfectly complements the tender chicken. This dish is quick to prepare and is perfect for a Friday night when you want a meal that feels special yet is easy to make.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chicken broth
• 2 tablespoons capers
• 4 tablespoons unsalted butter
• Fresh parsley, chopped

Instructions

1. Flatten the chicken breasts to an even thickness by pounding them with a meat mallet.
2. Season both sides of the chicken with salt and pepper, then dredge in flour, shaking off any excess.
3. In a large skillet, heat olive oil over medium-high heat. Cook the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the lemon juice, chicken broth, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Stir in the butter until melted and the sauce thickens slightly.
6. Return the chicken to the skillet and coat with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld.
7. Serve the chicken with the sauce, garnished with fresh parsley.

Chicken Piccata is a bright and flavorful dish that feels like a special treat for any Friday night dinner. The tangy lemon sauce, combined with the salty capers and tender chicken, creates a meal that is light yet satisfying. It pairs beautifully with a side of pasta, rice, or vegetables, making it an easy and versatile option. Perfect for when you want something that tastes indulgent but is still relatively simple to prepare.

Risotto alla Milanese

Risotto alla Milanese is a luxurious Italian dish from Milan, characterized by its golden color and rich, savory flavor. The risotto is infused with saffron, which not only gives it its signature hue but also imparts a delicate, floral aroma. This creamy risotto is a wonderful side dish to pair with meats or can stand alone as a satisfying main course. It’s an elegant and comforting meal, ideal for a Friday night when you want to indulge in something a bit more special.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken broth (or vegetable broth)
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Pinch of saffron threads
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. In a small bowl, soak the saffron threads in 2 tablespoons of warm water and set aside.
2. In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Add the white wine and cook, stirring constantly, until the wine is mostly absorbed.
5. Begin adding the warm chicken broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more broth. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
6. Stir in the saffron-infused water, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley if desired.

Risotto alla Milanese is the perfect way to elevate your Friday night dinner. The combination of creamy rice, the delicate flavor of saffron, and the richness of butter and Parmesan makes it a truly indulgent meal. Though it requires a bit of attention, the end result is a dish that feels luxurious yet comforting. It’s a perfect side to roasted meats or a meal on its own, offering both sophistication and heartiness in every bite.

Eggplant Parmesan (Melanzane alla Parmigiana)

Eggplant Parmesan is a beloved Italian dish that layers crispy, golden-brown eggplant with rich tomato sauce and melted mozzarella and Parmesan cheeses. Baked to perfection, this dish is a comforting and hearty vegetarian option that brings the flavors of Italy to your table. It’s a great Friday night dinner that will please both vegetarians and meat-eaters alike, with its hearty layers and delicious flavors. The crispy eggplant and gooey cheese create the ultimate comfort food experience.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 cups marinara sauce
• 1 1/2 cups fresh mozzarella, shredded
• 1/2 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs
• 1/4 cup fresh basil, chopped
• Olive oil, for frying
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Salt the eggplant slices and place them on a paper towel-lined surface for 30 minutes to remove excess moisture.
3. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season the breadcrumbs with salt and pepper.
4. Dip each eggplant slice into the flour, then the egg, and finally the breadcrumbs, pressing gently to adhere.
5. Heat a few tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices for 2-3 minutes per side until golden and crispy. Drain on paper towels.
6. In a baking dish, spread a thin layer of marinara sauce. Layer the fried eggplant slices, adding more sauce, mozzarella, and Parmesan between each layer. Repeat until all ingredients are used.
7. Top with the remaining cheese and bake for 25-30 minutes until the cheese is bubbly and golden.
8. Garnish with fresh basil before serving.

Eggplant Parmesan is a classic Italian comfort food that’s perfect for a cozy Friday night dinner. The crispy eggplant, paired with the rich tomato sauce and melted cheese, creates a satisfying and flavorful dish that’s hard to resist. It’s a great option for those looking for a vegetarian main course or a delicious alternative to traditional meat dishes. Serve with a side of salad or garlic bread to complete the meal, and enjoy the layers of Italian goodness.

Frittata with Spinach and Ricotta

A frittata is an Italian-style omelette that is baked in the oven, allowing the eggs to set while the ingredients meld together. This version features spinach and ricotta cheese, making it both light and flavorful. The frittata is a versatile dish that can be served warm or at room temperature, making it ideal for a relaxed Friday dinner. With fresh spinach, creamy ricotta, and eggs, it’s a quick and nutritious option that feels indulgent without being heavy.

Ingredients

• 8 large eggs
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until softened.
3. Add the spinach to the skillet and cook until wilted, about 3 minutes. Season with salt and pepper, then remove from heat and set aside.
4. In a large bowl, whisk the eggs and milk together. Stir in the ricotta, Parmesan, and the spinach mixture.
5. Pour the egg mixture into a greased ovenproof skillet and cook over low heat for 5-7 minutes, occasionally stirring the edges to prevent burning.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is set and golden on top.
7. Allow the frittata to cool slightly before slicing and serving.

This Spinach and Ricotta Frittata is a simple yet delicious Italian dish that’s perfect for a Friday night meal. The creamy ricotta and tender spinach create a light yet satisfying combination, and the baked eggs provide a comforting texture. It’s an ideal choice when you want a meal that is quick to prepare but still feels wholesome and flavorful. The frittata can be enjoyed warm or at room temperature, making it perfect for any occasion.

Gnocchi with Sage Butter Sauce

Gnocchi with Sage Butter Sauce is a classic Italian dish that combines pillowy-soft potato gnocchi with a fragrant butter sauce infused with crispy sage leaves. The rich butter sauce is the perfect complement to the delicate gnocchi, creating a simple yet indulgent dish that will make your Friday night dinner feel special. The nutty flavor of the brown butter combined with the earthy sage makes this dish both aromatic and comforting.

Ingredients

• 1 pound potato gnocchi (store-bought or homemade)
• 1/4 cup unsalted butter
• 12 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh lemon zest (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions or until they float to the surface, about 2-3 minutes. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes, until the butter turns golden brown and the sage becomes crispy.
3. Add the cooked gnocchi to the skillet and gently toss them in the sage butter sauce. Cook for an additional 2-3 minutes to allow the gnocchi to soak up the flavors.
4. Season with salt and pepper to taste, then sprinkle with grated Parmesan and fresh lemon zest if desired.
5. Serve immediately, garnished with extra Parmesan if needed.

Gnocchi with Sage Butter Sauce is the epitome of comfort food with a touch of elegance. The soft, pillowy gnocchi is coated in a rich and flavorful butter sauce, enhanced by the crispy sage leaves. This dish is simple yet indulgent, making it perfect for a Friday night when you want a hearty, satisfying meal without too much effort. Serve with a light salad or some crusty bread to complete the meal, and enjoy the warmth of this classic Italian comfort dish.

Note: More recipes are coming soon!