The Queen of the Wheel: Parmigiana alla Salernitana

In the land of “leaf-eaters” eggplant parmigiana is not a simple side dish, but a monument to the Mediterranean diet… in its most opulent version. In Salerno, the challenge to lightness is won with the technique of “browning”: the slices of eggplant, after the classic salting, are not only fried, but passed first in flour and then in ’beaten egg.
This step gives the dish a unique texture, capable of holding the tomato and basil sauce in a rich and stringy embrace thanks to the mozzarella and grated cheese. It is a dish for “great appetites” born from the slopes of Vesuvius and perfected in the Salerno ovens, where the secret lies in the balance between the freshness of the vegetable garden and the warmth of the “terracotta pottery wheel”.