Fish parmigiana is a variant of the traditional eggplant parmigiana 😉
It’s a seafood-flavored main course: it is prepared by alternating layers of eggplant and tomato with mussels and clams.
This morning, I went to the fishmonger and bought some mussels and clams.
At first, I wanted to add them to pasta, but in the end, I decided to try this main course.
It’s really very good, and I enjoyed it for lunch 😀
In my version, I did not fry the eggplants but baked them instead.
If desired, you can also add some shrimp and sprinkle the surface with grated cheese.
Fish parmigiana is a truly inviting dish that I recommend you try 🙂
P.S.: Besides this delicious recipe, also try the:
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 350.73 (Kcal)
- Carbohydrates 32.11 (g) of which sugars 8.09 (g)
- Proteins 31.43 (g)
- Fat 13.07 (g) of which saturated 2.73 (g)of which unsaturated 3.86 (g)
- Fibers 8.71 (g)
- Sodium 1,347.70 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fish Parmigiana
- 18 oz mussels (already cleaned)
- 18 oz clams (already cleaned)
- 2 cups tomato purée
- 1 clove garlic
- 2 eggplants
- 3 tbsps extra virgin olive oil
- to taste oregano
- to taste salt
- to taste pepper
Tools
- 2 Pans
- 1 Baking dish
- 1 Knife
- 1 Spoon
- 1 Baking sheet
- 1 Parchment paper
Steps for Fish Parmigiana
Wash and remove the stem from the eggplants. Slice them thinly, about 1/5 inch thick.
Place them on a baking sheet lined with parchment paper and bake them in a preheated static oven at 356°F for about 20 minutes. Set aside.
Heat a pan with the garlic clove and two tablespoons of oil, add the cleaned mussels and purged clams, cover with a lid, and cook until the shells open. Set aside with the cooking liquid. Shell the mussels and clams.
In another pan, bring the cooking liquid to a boil, add the tomato sauce, and cook for about 20 minutes. Add salt, a tablespoon of oil, pepper, and oregano.
Take a 10 x 7 inch baking dish, spread a first layer of sauce on the bottom, then a layer of eggplant, a second layer of sauce, followed by a layer of mussels and clams, and continue alternating layers in the same way until all ingredients are used.
Preheat the oven to 392°F in static mode and bake the eggplant parmigiana for about 30 minutes.
Let it rest for a few minutes, then serve.
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