Eggplant Parmigiana Neapolitan Style

A flavorful appetizer that can also be enjoyed as a delightful vegetarian main course: Neapolitan-style Eggplant Parmigiana, a recipe by Massimo Piccolo, chef at Rome Marriott’s Grand Hotel Flora.

Ingredients for the Eggplant Parmigiana

Eggplants: 800 g
Buffalo Mozzarella (DOP): 300 g
36-month Parmesan: 200 g
Basil: 8 leaves
Tomato sauce: 500 g
Eggs: 4
Flour: 200 g
Sunflower seed oil: 500 ml
Salt: to taste


Wash the eggplants and cut them into fairly large slices. Sprinkle them with salt and let them sit for about two hours to remove some bitterness. Using a round cutter, create uniform discs by cutting out medallions from the eggplant slices. Then, lightly coat them in flour and dip them in beaten eggs. Fry the eggplant discs in plenty of hot oil until they turn golden brown.

4.Once cooled, assemble individual portions of Parmigiana by layering three eggplant discs with tomato sauce, buffalo mozzarella, Parmesan, and basil leaves, creating a kind of millefeuille.Dust the entire assembly generously with Parmesan cheese and bake it for 10 minutes at 180°C (356°F) until the buffalo mozzarella melts and the Parmesan gratinates on the surface. Serve the Parmigiana piping hot, garnished with fresh basil leaves. Enjoy!

Rome Marriott Grand Hotel Flora

Eggplant Parmigiana Neapolitan Style

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