Eggplant Parmigiana (Melanzane alla Parmigiana) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 179) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Fontina cheese for mozzarella cheese.

  • nicolepellegrini on February 25, 2019

    Made this to compare with Marcella's Eggplant Parmigiana, which is my standard. The main difference seemed to be slicing the eggplant thicker and coating it in egg before flouring for frying. I did like the delicacy the egg dip brought—I think less oil seeped into the eggplant, keeping the dish lighter. I still prefer a more thin-sliced eggplant, though. Mom says it was good but still prefers Marcella's. I might try doing a combination approach next time.

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