Eggplant Parmigiana (or simply “Parm” outside of Italy) is one of the most iconic dishes in Italy. But did you know that the Sicilian version is quite different from the Neapolitan one? In Sicily, Parmigiana di Melanzane is layered not only with fried eggplant and tomato sauce, but also with hard-boiled eggs, caciocavallo cheese, and tuma. This rustic style captures the island’s bold flavors and history, making every bite a celebration of tradition.
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Authentic Italian Eggplant Parmigiana Recipe from Sicily and Naples: the video recipe!
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Choosing the Right Eggplant for Parmigiana
The foundation of any great Italian Eggplant Parmigiana is the eggplant. For the Sicilian version, we prefer round purple eggplants, which give sturdy slices perfect for stacking. Here’s what to look for when you’re shopping:
- Shiny skin: A glossy, unwrinkled surface means the eggplant is fresh.
- Firm to the touch: Gently press the eggplant. It should spring back slightly, not leave an indentation.
- Light weight: A heavy eggplant often means too many seeds. A slightly lighter one will be less bitter.
How to Avoid Bitter Eggplants
Tip: If you’re worried about bitterness, slice and salt your eggplant in advance, letting it rest for 30 minutes before frying. Then rinse the eggplant with water and pat it dry to prepare it for frying.
Avoid ‘globe’ eggplants—the dark, oblong (almost black) variety often found in the United States. They tend to be bitter even when mature and young. The color of an eggplant’s skin is often an indicator of how sweet that eggplant is. White or light / bright purple or graffiti varieties tend to be sweeter than their dark counterparts. Of course, even the lightest colored eggplant can be bitter if it is old, not mature or full of seeds.
How to Fry Eggplant for Parm
In Italy, eggplant for Eggplant Parmigiana is religiously fried.
One of the most common questions is: how do you fry eggplant for Parmigiana without it becoming greasy?
- Slice evenly: About ½ cm (¼ inch) thick is ideal. Too thin and it soaks up oil; too thick and it stays spongy.
- Choose the right oil: Peanut or sunflower oil hold their temperature well. Avoid canola or oils with a strong aftertaste.
- Heat to the right temperature: 170–180°C (≈350°F). If the oil isn’t hot enough, the eggplant will absorb it.
- Fry slices in small batches for 3-5 minutes: Don’t overcrowd the pan—this drops the temperature.
- Drain well: Use a wire rack or paper towels to remove excess oil.
The goal is slices that are golden brown on the outside and tender inside, not dry.
The Sicilian Layers: More Than Just Cheese and Sauce
Unlike the Neapolitan version, which relies on fiordilatte (cow’s milk) mozzarella and Parmigiano Reggiano cheeses, the Sicilian Parmigiana brings in:
- Hard-boiled eggs, sliced thinly.
- Caciocavallo, a southern Italian provolone cheese with sharp character
- Tuma, a soft, mild sheep’s milk cheese.
- Fresh basil for aroma.
- Tomato sauce added last in each layer (not first).
The effect is a towering stack of flavors: eggplant, eggs, cheeses, basil, and just enough sauce to bring it all together. Sicilian Parmigiana can be made in a baking tray or as stacked towers as we have shown here. These layers are repeated 4–5 times, creating small turrets of Parmigiana that are baked until melty and golden.
Baking the Parmigiana
Bake your stacked Parmigiana at 200°C (≈392°F) for about 15 minutes. A quick pass under the broiler gives it a delicious crispy top. Unlike the Neapolitan style, the Sicilian Parm doesn’t use Parmigiano cheese at all—just caciocavallo and tuma for a more rustic finish.
Where’s the Parmesan / Parmigiano Cheese?
This dish is called Eggplant Parmigiana, not Parmigiano! The Parmigiana is not referencing Parmigiano cheese (probably) even because many local variations including this recipe from Sicily does not even include Parmigiano Reggiano cheese. Instead, there are many theories regarding the name including that the parmigiana refers to a ‘shield’ or ‘persian blinds’ both of which the stack layers resemble.
Want More Pasta Recipes?
Try the classic Spaghetti Amatriciana or explore Flavia’s Italian recipe series on YouTube. And don’t forget to check out our best pasta cookbook for beginners Pasta Affair for more authentic Italian dishes straight from our kitchen in Italy!
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Authentic Italian Eggplant Parmigiana Recipe from Sicily
Equipment
- 1 baking pan
- 1 deep skillet for frying for frying the eggplant
- paper or absorbent towel for draining the fried eggplant
- 1 medium pot for making the tomato sauce
Ingredients
Tomato Purée Mix (You'll Have Extra)
- 21 oz Tomato Purée here: passata di datterini
- 10.5 oz Whole peeled tomatoes seeds removed: 300 g (10.5 oz)
- 1 handful Fresh basil
- 2 pinches Fine salt or to taste
- 2 cloves Fresh Garlic
- 4 tbsp Olive oil
Assembly
- 4 medium Eggplants round or oblong but be sure they are a sweet variety: graffiti, japanese, viola
- 1 handful Fresh basil or to taste—add some torn pieces on each layer
- 4 whole Eggs hard boiled
- 5.3 oz Tuma cheese grated
- 5.3 oz Caciocavallo grated; or provolone
- Oil for frying: peanut or sunflower not canola
Instructions
Tomato Sauce (used for both versions)
- Sauté a couple of garlic cloves in olive oil. When golden, discard the cloves—their work is done!
- Add datterini tomato purée (or cherry tomato purée) and some San Marzano tomatoes for body.
- Simmer/reduce ~5 minutes—just enough to concentrate.
- Add a little basil in the sauce while it cooks; reserve lots of torn fresh basil for the layers.
Fry the Eggplants
- Slice round eggplants into rounds about ½ cm (≈¼ in) thick.
- Heat oil (peanut or sunflower) to 170–180°C (≈350°F).
- Fry in batches 3–5 minutes until golden; keep the interior tender.
- Transfer the fried eggplant slices to an absorbent towel and lightly salt them.
Prep the “Sicilian” Add-Ins
- Hard-boil eggs ahead of time; slice them thinly and cleanly.
- Shred the cheeses.
Assemble (Turrets/Stacks)
- Lightly sauce the bottom where you’ll build the turrets.
- Layer 1 (order matters): fried eggplant rounds → sliced hard-boiled eggs → abundant caciocavallo → basil → tuma → a couple of spoonfuls of sauce (in the Sicilian version the sauce goes last in each layer).
- Repeat for ≈5 layers (build sturdy stacks).
- Top with caciocavallo + tuma cheeses.
Bake
- Bake at 200°C (392°F) for 10–15 minutes.
- Grill/Broil a couple of minutes to finish.
- Let rest a few minutes to stabilize. Serve hot!