Wednesday, August 27, 2014
Inquirer Daily News

True Italian Eggplant parm

A reader writes that the no bread version is actually the authentic Italian way

True Italian Eggplant parm


Enjoyed reading your article on eggplant Parmesan.  However, the version of not breading the eggplant is the traditional Italian method.

I grew up in an Italian household( my mothers family heritage  from Naples and my fathers family heritage from Sicily) and that was the way my mother cooked the eggplant Parmesan.

At Christmas time, we spent a few days in Manhattan and visited an authentic Sicilian restaurant.

I ordered the eggplant Parmesan and it was prepared by not breading the eggplant.  It was presented as a tower of eggplant rounds,stacked with marinara sauce and mozzarella cheese on each layer. The best I have ever eaten.


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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking for 30 years. Her blog started with her daughter, but has been continuing for the past year with school children, this spring with fifth graders at Henry Lawton Elementary in Philadelphia. The program has expanded to 10 schools, with 20 volunteers working with a total of 50 urban children. The program is partnering with the Vetri Foundation for Children and Brown’s Shop Rite is providing the food.

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