Eggplant & Radicchio Parmigiana Recipe

My Eggplant & Radicchio Parmigiana recipe is inspired by my time in Sicily. I altered the original but still leaned into Sicilian tradition, layering in pine nuts, raisins, and ricotta salata alongside the usual eggplant and mozzarella. What makes this dish so special is its balance of flavors and textures: the slight bitterness of radicchio, the sweetness of raisins, the crunch of pine nuts, the salty edge of ricotta salata, the tang of tomato sauce, and the gooey savoriness of melted cheese. It’s a true Sicilian-style explosion of taste.

Eggplant & Radicchio Parmigiana

Serves 4

Ingredients:

• 2 medium eggplants, sliced into rounds

• Kosher salt (for salting eggplant)

• Freshly ground black pepper

• Flour (for dredging)

• Olive oil (for frying)

• 2 garlic cloves, sliced

• 1 can whole peeled tomatoes (San Marzano or cherry, 28 oz)

• 1 bottle passata (about 24 oz)

• Fresh basil leaves

• Salt, to taste

• 1 small head radicchio, leaves separated

• 3 tbsp toasted pine nuts

• 2 tbsp raisins

• ½ cup ricotta salata, grated (alternatively, use pecorino romano or mozzarella)

• 1 cup fresh mozzarella, sliced or torn

Instructions:

1. Arrange eggplant slices on a tray, sprinkle with kosher salt, and let sit 20–30 minutes. Pat dry.

2. Season with pepper, dredge lightly in flour, and fry in olive oil in a shallow pan until golden on both sides. Drain on paper towels.

3. Make the sauce: in a saucepan, gently simmer garlic slices in olive oil until fragrant. Add peeled tomatoes and passata, breaking down the tomatoes with a spoon. Season with salt and add a few basil leaves. Simmer for 15–20 minutes.

4. Preheat oven to 375°F (190°C).

5. In a small baking dish or individual ramekins, layer fried eggplant, radicchio leaves, toasted pine nuts, raisins, tomato sauce, fresh basil, and a grating of ricotta salata.

6. Repeat layers until the dish is filled, finishing with sauce. Top with mozzarella.

7. Bake covered with aluminum foil for 25–30 minutes

8. Remove the foil and broil for 5 minutes until bubbly and golden on top.

9. Serve hot, with extra basil for garnish if desired.