Eggplant Parmigiana (Parmigiana di melanzane) from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (page 161) by Katie Parla

  • basil
  • scamorza cheese
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute mozzarella cheese for scamorza cheese and Parmigiano Reggiano cheese for aged caciocavallo cheese.

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 mozzarella cheese for scamorza cheese and Parmigiano Reggiano cheese for aged caciocavallo cheese.

  • DFarnham on January 31, 2024

    Excellent! It astounds me that such simple ingredients can yield such a fantastic dish! I used more olive (higher quality) than noted frying the eggplant, but the meal was in no way greasy, just high on flavor. I wasn't able to find the Italian cheeses referenced and I ran out of time to hunt them down, so went with fresh mozzarella and parmesan. Don't be afraid of using sea salt--the dish came out perfectly--not too salty. This is hands-down a repeat recipe. As I was unsure if one of diners would like this, I prepared a chicken piccata as well which was excellent, but if you're inclined to do the same, I would go with a chicken saltimbocca, greek chicken of lamb. This dish in of itself is meant as a meal, but some folks at our table needed a bit more protein.

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