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Italian salad with fresh products – Parmigiano

Parmigiano salad Italy
Traditional dish

Parmigiano is a traditional eggplant dish. Originally from Sicily and Campania, now of course it is not only common in Italy, but it is definitely a success all over the world! Parmesan and mozzarella cheese duo. It is essentially a casserole, eaten both hot and cold.
Parmigiano is very easy to prepare. This dish is eaten lightly or completely chilled, as a stand-alone dish, or it can be used as a side dish to meat, fish, or with pasta dishes.


Eggplant – 1 pc.
Salad mix – 50 g
Cherry tomatoes – 4-5 pcs.
Mozzarella – 4-5 balls
Flour – 2 tbsp.
Balsamic vinegar – 1 tbsp.
Olive oil – 1 tbsp. + 2 tbsp. for frying
Tomato – 1 piece.
Parmesan – 20 gr
Salt – to taste
Italian herbs – 1 pinch


Cut the tomato into four pieces. In a bowl add olive oil, balsamic vinegar and Italian herbs to the tomato slices.
Knead the tomato slices well so that they let the juice flow. Leave the tomatoes in the marinade.
Cut the eggplant into thin slices with the skin.
Put the eggplant slices in a bowl and sprinkle with coarse salt. Leave for 10 minutes.
Then squeeze out the liquid from the eggplant. You can wash them under running water and dry with a paper towel.

Dip the eggplants in flour and fry on both sides for 2-3 minutes.
Place the cooked eggplants on a paper towel and let them cool.
Line a dish with lettuce leaves and then randomly arrange cherry tomatoes, mozzarella and eggplant slices on them. Add the dressing and tomato slices.
Top the salad with grated Parmesan cheese.

The dish is ready. Bon appetit!

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