First Courses Eggplant

Eggplant Parmigiana? Make it "white" with Peppe Guida's recipe

copertina parmigiana bianca peppe guida

A different version from the usual one, with the sauce reinforcing the Parmesan-fiordilatte pairing: Peppe Guida reinterprets the eggplant Parmigiana.

For 4 people

  • 16 slices of Neapolitan long eggplant
  • 500 g of fiordilatte
  • 150 g of grated Parmigiano Reggiano
  • 1 bunch of basil
  • 4 eggs
  • 200 g of flour
  • salt
  • pepper
  • 1L of peanut seed oil
  • 100 g of lard


Peel the eggplants and slice them into slices about half a centimeter thick. Dip them in flour, then in beaten egg seasoned with salt and pepper, and fry them in hot oil until golden brown.

Drain them and let them dry on paper towels.

Melt and heat the lard in a pan over the fire.

Slice the fiordilatte into thin slices about half a centimeter thick and place them between two slices of fried eggplant, along with a basil leaf and plenty of Parmesan cheese.

Coat the eggplant "sandwiches" again in flour and eggs and fry them until golden brown, first on one side, then on the other, in the lard.

Dry well on paper towels, add a pinch of salt, and serve.


This "parmigiana" is perfect to be accompanied by a nice beefsteak tomato carpaccio.

Recipe taken from "This land is my Land" by Gambero Rosso editions

Photo: Credits Lido Vannucchi

peppe guida 2 2024 03 15 12 15 56

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