This Sicilian-style eggplant parmigiana recipe is super simple, yet so good! There are no breadcrumbs, eggs, or flour in this recipe, leaving the eggplant as the predominant flavor. PRINT RECIPE: https://www.sipandfeast.com/eggplant-parmigiana/ | Sip and Feast

Parmigiana di melanzane 🍆 Veggies have always been a central part in the Italian culinary history, because cheaper and easier to find. When Italians start migrating in the new world they found way more access to meat adding it to a lot of their dishes from the tradition. That’s how parmigiana became chicken Parmesan, one of the most iconic (and delicious) dishes of the Italian-American cuisine! Lmk in the comments if you want a longer instructional video or if you want me make chicken parm (wit

Italian immigrants to America dreamt up chicken Parmesan as a meaty twist on an old favorite dish from back home, eggplant Parmigiana. Panna's version includes a secret ingredient that helps the cutlet get extra crisp: http://bit.ly/parm-chicken | HISTORY