Eggplant Parmigiana - A Taste of Sicily

There is no better dish for a crowd than this. Everybody loves it - even those who aren't fans of eggplant - it can be prepared in advance and then heated through before serving. In America, Parmigiana di Melanzane often involves eggplant slices that have been breaded and fried. However, in the traditional version we love in Italy, there is no breading. As a result, the eggplant is not crunchy but attains a meltingly tender texture that manages to taste both light and luxurious at the same time. Join us in La Scuola with Chef to learn about this Sicilian classic dish and savor the wonderful bonus that appears once all the slices have been served.

In this class, guests will:
• Learn about the cultural origin of Parmigiano di Melanzane from Sicily.
• Discover the ingredients and techniques for seasoning and balancing flavors.
• Prepare your own eggplant Parmigiana with guidance of Chef during the workshop.
• Enjoy the Sicilian dish with a complementary glass of wine presented by our Beverage manager.
• Take home adapted recipe and wine notes.

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Host or Publisher Eataly Los Angeles