Main Courses

Nino di Costanzo's Lamb Eggplant Parmigiana: 2 Starred Recipes in One

copertina agnello in parmigiana nino di costanzo

Nino Di Costanzo's Recipe: Lamb Eggplant Parmigiana. Two Michelin-starred main courses in one spectacular dish.

Main ingredients

  • 1 sprig of rosemary
  • 1 clove of garlic 
  • Oil, salt, pepper as needed for various preparations

For the lamb

  • 1,5 Kg lamb with bone
  • 50 g oil
  • 20 g butter
  • Peppercorns


Debone the lamb and sear it in a hot pan with oil. 

Vacuum-seal it with oil, butter, rosemary, garlic, and peppercorns. 

Cook for 72 hours at 65°C.

Use the bones to prepare a base for seasoning, along with a minced mixture of rosemary, thyme, salt, oil, and pepper.

For the eggplant

  • 1 Kg eggplant
  • chives
  • Salt
  • Oil


Slice in half lengthwise and season with salt, rosemary, and whole garlic; bake at 180°C for 10 minutes. 

Keep only the pulp, finely chop, and season with chives, salt, and oil if necessary.

For the mozzarella fondue

  • 1 lt of reduced cream
  • 100 g chopped mozzarella


Reduce the cream, add the mozzarella, blend it all, and adjust the seasoning.


On a tray, create a layer of lamb and flatten it; repeat the same process for the eggplants and mozzarella, layer and cover with another layer of lamb (3 alternating layers: lamb-eggplants, mozzarella-lamb).

Create regular rectangles that will be breaded with breadcrumbs and pine nuts. 

For the potato millefeuille

  • Potato, as needed
  • Cream, as needed 
  • Eggs, as needed 
  • Parmigiano, as needed 
  • Provolone del Monaco cheese, as needed 
  • Minced herbs 
  • Clarified butter


Thinly slice the potatoes and make a sauce with cream, eggs, Parmigiano, and Provolone del Monaco cheese. 

On a small tray, form the layers alternating between potato slices, cream, and minced herbs. 

Bake at 160°C for 50 minutes with another tray on top, then uncover and bake for another 15 minutes at 180°C. 

Cut and briefly sear in clarified butter.

For the escarole pizza

  • 60 g escarole
  • Garlic, anchovies, and grape must for seasoning 
  • Phyllo dough, as needed


Blanch the escarole for 30 seconds, cool, and chop. Sauté in a pan with oil, minced garlic, anchovies, and grape must. 


Mince and use to fill phyllo dough bundles, sealing them with a Japanese-style closure. 

Bake at 200°C for 4 minutes.

For the basil coulis 

  • 2 handfuls of basil leaves
  • Boiled potatoes


Blanch the basil for 2 minutes and cool. 

Blend with potato cooking water, boiled potato, oil, and salt.

For the tomato coulis

  • 200 g tomatoes


Dice the tomatoes, sauté the minced garlic in a pan until golden, add the tomatoes, and cook for 2 minutes. 

Pass through a sieve and adjust the seasoning.


Daní Maison

Via Montetignuso, 4, 80077 Ischia NA

Tel: 081 993190


Nino di Costanzo chef Dani Maison 2

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