This dish, as many Italian dishes, has origins that are disputed between various regions. Campania, Sicilia, and Emilia-Romagna are the regions in which this baked dish might be born.
In this cooking class, you will learn how to make the eggplant parmesan with Riccardo’s mom's recipe, which is a lighter version of the traditional recipes in which the eggplant are fried. Mamma Giovanna roasted the eggplant in the oven to give them the same crunchiness as the fried ones, a little far from the tradition but really good too.
For the parmigiana: