Get the recipe for No-Fry Neapolitan Eggplant Parmesan here: https://bit.ly/3WsD67H
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Our editorial director J.M. Hirsch never met an eggplant parm he liked, until he visited Anna Vittozzi in Naples. There, she taught him a lighter version that’s all about the eggplant—hands-off, no fry, and no breading. Basically, the opposite of the familiar gut-buster.
The fresh take on a classic recipe is a theme in our new book “Backroads Italy,” now on pre-order, hint hint 🙂
At her family-owned trattoria La Tavernetta Vittozzi, Anna sliced the eggplant thinly and left some of the skin on, to keep the slices from breaking down. She then fried hem just shy of a minute, then shingled and layered them with a light, simple sauce and a blend of Parm and smoked provolone.
The cheese selection was key—the smoked provolone added another depth of contrast with the tangy-sweet tomatoes.
We only made minor changes, adding some butter to the sauce for a little extra richness (hat tip to Marcella Hazan). And we skip the frying altogether, opting to brush the eggplant with oil and roast in the oven. Reduces mess and makes it even a bit lighter.
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0:00 How to make no fry Neapolitan eggplant parmesan
0:44 How to prep an eggplant to maintain texture
1:35 How to bake eggplant slices
2:27 How to make a simple tomato sauce for eggplant parmesan
3:17 How to layer eggplant parmesan
4:55 How to make a lighter, brighter, eggplant parmesan
21 Comments
Why do you guys always have to attack Italian American food in some form or another? It sucks? You suck. I have had excellent eggplant Parmesan, and guess what? You guys didn’t have to tell those people how to make it. You’re always going to Italy to talk to “experts.” You don’t trash the food of other cultures like you do that of Italian Americans. It’s offensive.
You finally figure it out eggplant Parmesan? What a schmuck. Keep trying.
You can BAKE breaded eggplant with minimal oil ya know.
No salting the eggplant prior? I'm guessing it had to be fresh?
I just made my first "unbreaded" eggplant parm this xmas and it was my best effort yet, plus extremely well received.
Salting and getting the water out on tea towels though was the key, and I did fry then drain though. Which did seem a little heavier than it could have been, so I'm willing to try the bake method.
Just wondering why you shingled the slices instead of flat to the pan? Water release?🤔
Those are half inch slices.
Love this. Will definitely recreate.
That looks lovely. I like the version where you dip it in flour then egg (no breadcrumbs) then shallow fry in olive oil. The oven is definitely easier though😊
This guy is so annoying. Like his boss.
Nah, that's cut too thick. I like it sliced paper thin on a mandolin, then I salt it and let it drain for a while. Then they're dusted with flour (no egg or breadcrumbs), then fried. The extra virgin olive oil from the fry is part of the flavor of the dish.
Where does the annoying “parmeeshawn” pronunciation of parmesan come from?
I find you annoying and obnoxious you know where you can stuff your recipes
"We FINALLY figured out" and it's just Alison Roman's no-fry eggplant parmesan recipe from three years ago
No frying is a huge win. I’m more likely to give this a try.
great idea, thx
I will have to try this roasting technique!
First, salt your egg plant slices, on both sides, and wait for them to lose their water, then if you want to make it healthy (and it's gonna be less tasteful as fried, no matter what you do), at least coat the whole surface of eggplant parm, when adding your few drops of olive oil. It's gonna be much better.
In my opinion, just fry the eggplant and eat less of it, with more salad,if you're conscious about eating healthy
This lasagna style of eggplant parm looks absolutely delicious! I wish you could make that for me. I enjoy your simple teaching style and nice personality.
I’m happy you “figured it out.” Too bad you didn’t meet my Grandmother because she made it this way in the 60’s.
Salt?
Well done, Milk Street! Just made it and it's AB FAB!
I just made this tonight and it was very good! Definitely cut the eggplant into 1/2” slices like he does in the video, not 1/4” like the recipe says.