Eggplant parmigiana is a typical Sicilian dish, though some claim its origins lie in Romagna or in Campania. Today, nearly every region has reinterpreted it, as has the rest of the world, giving it pride of place in Italy’s traditional cuisine. Some prepare a lite version without frying the eggplants, while others even coat them with batter before frying. Some add cheese, while others use white potatoes or zucchini. Still others make it with mortadella and hard-boiled eggs. In short, since everyone has their own recipe, it’s hard to talk about the “original.” But if you’re in search of the basic recipe, look no further. The same mistakes are almost always made when preparing eggplant parmigiana, and we’ve identified the most common ones up in the gallery.
Authentic Eggplant Parmesan: the 10 Most Common Mistakes
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