1.0Delicious Recipeshttps://www.gzrecipes.com/ensalatoedolcecompagniahttps://www.gzrecipes.com/en/author/salatoedolcecompagnia/rich600338<blockquote class="wp-embedded-content" data-secret="ifY26w5S0B"><a href="https://www.gzrecipes.com/en/salatoedolcecompagnia/palermitan-style-eggplant-parmesan/">Palermitan Style Eggplant Parmesan</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/salatoedolcecompagnia/palermitan-style-eggplant-parmesan/embed/#?secret=ifY26w5S0B" width="600" height="338" title="“Palermitan Style Eggplant Parmesan” — Delicious Recipes" data-secret="ifY26w5S0B" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/01/IMG_20220506_074230-scaled-8-69592aa418efd7-85929185.jpg25601740Eggplant Parmesan is a dish prepared all over Italy, and every region has its version. I am from Bari, and in Puglia, the preparation involves breading the eggplant slices first in flour, then in egg, and finally frying them, seasoned with Parmesan, mozzarella, and mortadella. Having lived in Palermo for a few years, I also tried their way of preparing it, and I must say that it's not only faster but also lighter because the eggplant is fried directly without breading, and to season it, only tomato basil sauce and caciocavallo are used. In this recipe, I prepared a Palermitan-style eggplant Parmesan with a variation in the seasoning by adding mozzarella and replacing caciocavallo with Parmesan, thus combining the two variants. So, all that's left is for you to try and taste it!!