From the blog

Eggplant Parmigiana

Parmigiana, but only in name because in reality it is a typical dish of Southern Italy, which you often find in the family recipes of Campania and Sicily.

The Parmigiana is also one of the most popular recipe for summer, because of the large availability of the aubergines and for its versatility: excellent hot, it tastes good even cold; it can be a splendid single dish but also an excellent starter or a fast second course; perfect as a filling for sandwiches and to take to picnic on the beach.

Let’s see how to prepare the classic version.


  • 700 g Eggplant
  • 250 g Tomatoes Sauce
  • 250 g Slice of Mozzarella
  • 80 g grated parmesan
  • Flour
  • Basil
  • EVO Oil
  • Salt
  • Pepper


Peel and slice the aubergines for a long side, lay them in layers in a colander and sprinkle with salt. Cover with a plate on which a weight should be placed to favor the loss of liquids and reduce the bitterness of the pulp.

After about thirty minutes they are squeezed and floured and then fry them in hot oil. After frying they are allowed to drain on absorbent paper and finally arrange in layers in a wheel or pan.
Starting from the bottom, start with some tablespoons of the tomato sauce previously prepared. Above you arrange the fried aubergines by adding them with slices of mozzarella, parmesan, pepper and other tomato sauce. This is done until the end and then left to cook in a hot oven, at 180 degrees, for about twenty minutes.

The most common variant in the Amalfi Coast consists in passing the slices of eggplant floured in the beaten egg and then fry them (one or even twice). The beautiful golden aubergines are then placed in the pan in layers always with mozzarella, tomato sauce, pepper and grated cheese.

Consider then that each family has its own recipe and adds or removes steps and ingredients.

Parmigiana is a dish that is well suited to experimentation. What are you waiting to try?

Enjoy your meal