Authentic Parmigiana (Campania) Recipe Campania, Italy

Name: Italian Academy of Cuisine's Parmigiana di Melanzane 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

Eggplant
Tomato
Onion
Basil
Mozzarella di Bufala Campana
Parmigiano Reggiano
Olive Oil
Garlic