Eggplant in the style of Parma (Melanzane alla Parmigiana) from The Fine Art of Italian Cooking: The Classic Cookbook, Updated & Expanded by Giuliano Bugialli

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Notes about this recipe

  • JimCampbell on November 18, 2025

    A 2.5 out of 5. Rated as 2.5 because eggplant Parmesan is an pretty standard dish, seldom strays from the basic ingredients, and may be considered "culinarily unexciting". What is interesting is the use of Swiss cheese in the cheese blend. Another difference is that it uses grated mozzarella instead of sliced, as is more customary. The marinara sauce is on the fresher/lighter side, particularly if the tomato paste is left out. The one change we made was to bake the eggplant instead of frying it. Next time we would use three large eggplant and would cut thicker slices of eggplant more in the 1/2"-3/4" range. Overall a decent dish for what is a pretty basic dinner item. It's on the list for making again. Not the short list, but on the list. (pg. 534)

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