Ricette di Spannocchia

Spannocchia Food

Featured recipe: Parmigiana di Melanzane | Eggplant Parmesan (Sept. 2021)


Makes 6 servings

1 kg (~2.2 lbs) of eggplant

2 eggs

3 Tbsp of flour


2 Tbsp of milk (as needed)

Oil for frying

300 gr. of fresh tomatoes, peeled OR 1 14 oz. can of crushed tomatoes

250 gr. of mozzarella, thinly sliced

Freshly ground black pepper

125  gr. (1 cup) of grated parmesan cheese, plus extra for serving


Preheat the oven to 180°C/350 °F.

Slice the eggplant into pieces lengthwise, about 1/2 inch thick. In a bowl, mix together the eggs, flour and a pinch of salt—if it is too thick for dipping, add the milk.

Pour the oil into a frying pan, estimating an amount that will cover half the eggplant pieces, and heat over a medium–high flame until little bubbles begin to form.

Dip the pieces of eggplant in the batter and fry them in the oil until they are crisp, about 2 minutes on each side. Keep the oil very hot while you are frying them. Remove them from the oil with a slotted spoon or spatula and drain on absorbent paper.

If using fresh tomatoes, crush them with a fork in a small bowl.

Layer 1/3 of the eggplant pieces in the bottom of a medium-sized baking pan. Cover the eggplant with half the mozzarella, 1/3 of the crushed tomatoes, salt, black pepper, and half of the grated parmesan. Repeat the process until you have 3 layers of eggplant and 2 of filling, and over the last layer of eggplant put the remainder of tomato, a little olive oil, and some pepper.

Bake for 20 minutes, and serve with additional grated parmesan.

Trio of photos: 1) ingredients laid out on a Spannocchia kitchen towel, 2) slices of eggplant frying, 3) cooked eggplant parmesan

RECIPE BOOK: Archived recipes

August 2021: Pomodori Gratinati | Baked Tomatoes

There is never a shortage of dishes you can prepare using tomatoes—not to mention canning and sauce-making for later enjoyment—but we’re particularly fond of this Mediterranean-inspired recipe that calls for baking them with a salty, briny topping.

July 2021: Dolce Con Le Prugne | Plum Cake

As we harvest gorgeous plums from our orchard during the summer, we love making this fruit dessert. If you’re not lucky enough to have plums in your backyard, grab some stone fruit at your local farm stand or market.

June 2021: Rotolo di Verdure | Vegetable Roll

Mix cheese, garlic, and pine nuts with whatever fresh greens you have on hand, then roll it into a delicious ricotta-based dough and bake for a fairly simple but impressive appetizer or side dish.

May 2021: Pesto di Fave | Fava Bean Pesto

Savor this favorite spring crop in a fresh, delicious pesto. Pair it with a crisp glass of Italian white wine and it might almost be like you’re sitting under the pergola outside the villa dining room.

April 2021: salame dolce

Check out this favorite Spannocchia dessert made with chocolate and biscuit cookies, then rolled and sliced to look like “sweet salami.”