Neapolitan eggplant parmigiana: thin slices of fried eggplant layered with San Marzano tomato sauce, fresh fior di latte mozzarella, grated parmigiano reggiano and basil, baked until bubbling golden.
Parmigiana di melanzane has been a Naples dish since at least the 18th century, with documented Neapolitan cookbook recipes from 1773. The name likely derives from the Sicilian-Arabic parmiciana (overlapping wooden slats, referring to the layered construction). The dish is one of Italy's strongest regional disputes between Naples (which uses fior di latte mozzarella, San Marzano tomatoes and never breads the eggplant) and Sicily (which often uses provola and may bread the eggplant). The Neapolitan version is canonical for the Bay of Naples; Trattoria Nennella and Tandem Ragu run benchmark versions.
4 editor picks for Parmigiana di Melanzane in Naples, ranked by editorial score. All Naples signature dishes · Parmigiana di Melanzane across every city.
Ristorante Umberto ★ 4.4
chiaia · Via Alabardieri 30/31, 80121 Napoli
Umberto in Naples' Chiaia has run the family room since 1916, with the tubettoni do treddeta (3-fingered seafood pasta) and the spaghetti alle vongole.
Tandem Ragu ★ 4.4
centro-storico · Via Paladino 51, 80138 Napoli
Tandem on Via Paladino in Naples is the modern trattoria built entirely around the Neapolitan Sunday ragu: paccheri, ziti spezzati and the bread-dunking.
Trattoria Nennella ★ 4.3
quartieri-spagnoli · Vico Lungo Teatro Nuovo 105, 80134 Napoli
Nennella in Naples' Quartieri Spagnoli runs the most theatrical service in town: shouted orders, plastic stools, 13-euro three-course lunch.
Da Ettore ★ 4.0
chiaia · Via Santa Lucia 56, 80132 Napoli
Da Ettore in Naples' Santa Lucia has invented the pagnottiello (stuffed pizza-bread sandwich) since 1955, plus a full carte of seafood pastas.