Long, ripe and lush eggplants, cut lengthwise and then fried, or simply grilled. This is how the love story between the vegetable and the tomato, the dairy product and the Parmesan cheese begins.
There are those who fry the eggplant after dipping it quickly in egg, those who make the sauce strictly with fresh tomatoes, those who choose provola cheese instead of buffalo mozzarella. Everyone has their own secrets and habits, but one thing is certain: among the typical dishes of Campania, this is the king. Identity, which speaks of summer and sun, which enriches our tables with joy and generosity.
Can you resist a plate of eggplant parmigiana?
