Authentic Parmigiana (Campania) Recipe Campania, Italy

Name: Parmigiana alla napoletana
Prep time: 30 min
Cook time: 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 kg (2.2 lbs) eggplants; 1 kg (2.2 lbs) tomato purée; 100g (3.5 oz) fior di latte cheese, sliced; 100g (3.5 oz) Parmigiano Reggiano, grated; extra virgin olive oil, as needed; 1 onion, finely diced; frying oil, as needed; basil leaves, as needed; salt, as needed

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Introduction & history

Parmigiana alla Napoletana is a casserole that features fried eggplant slices layered with marinara sauce and slices of mozzarella or fior di latte. The top of the casserole is sprinkled with a generous amount of Parmigiano Reggiano, making for a beautiful crust once baked. Depending on the recipe, the eggplant slices can be fried as is or fried after being coated in flour and eggs.

Main ingredients

Cooking tips

eggplants

How you slice the eggplants depends on their shape. The round ones should be cut into rounds, and the long ones should be cut lengthwise. As far as how thin or thick to slice the eggplants, most recipes suggest cutting them to a 0.5 cm (1/4-inch) thickness. Most classic parmigiana recipes call for pan-fried eggplant slices. If looking for a healthier alternative, eggplant slices can be lightly brushed ... Read more

Italian Academy of Cuisine's Parmigiana di Melanzane alla Napoletana

PREP 30min

COOK 20min

RESTING 30min

READY IN 1h 20min

4.6

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Published by the Italian Academy of Cuisine, the Neapolitan version features the use of Parmigiano Reggiano cheese but also fior di latte, which is akin to mozzarella but made with 100% whole cow's milk.

Ingredients

6 Servings

1 kg (2.2 lbs) eggplants

1 kg (2.2 lbs) tomato purée

100g (3.5 oz) fior di latte cheese, sliced

100g (3.5 oz) Parmigiano Reggiano, grated

extra virgin olive oil, as needed

1 onion, finely diced

frying oil, as needed

basil leaves, as needed

salt, as needed

Preparation

Step 1/5

Wash the eggplants, cut the stems off and slice them lengthwise into about 1/2 inch (1.25 cm) thick slices; sprinkle with salt and drain in a colander for about 30 minutes. Once they're drained, pat dry the eggplant slices with a kitchen paper towel. Fry the eggplant slices in sizzling hot oil until golden brown.

Step 2/5

Heat the olive oil in a saucepan, sauté the onion and then add the tomato purée, a few basil leaves, and salt to taste. Bring to a slow simmer over low heat; reserve on the side.

Step 3/5

Spread a few tablespoons of tomato purée evenly over the bottom of a baking dish, followed by a single layer of eggplants, then slices of fior di latte and basil leaves, and sprinkle with grated Parmigiano Reggiano.

Step 4/5

Repeat these layers until you’ve used all the ingredients, finishing with eggplants, some more tomato purée, and another good sprinkle of Parmigiano Reggiano.

Step 5/5

Bake in a preheated oven at 200°C/400°F for about 10 minutes or until the top layer is well-crusted. Serve warm.

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4.6

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