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This eggplant parmesan recipe is from Nonna ‘Grandma’ Marcella, current operators Sara and Giulia Goretti’s Grandma. She teaches cooking classes at the winery and pairs this particular recipe with Goretti’s Divinitus. This is a ‘frizzante’ or slightly sparkling unoaked Chardonnay. It is crisp and refreshing on the palate and a wine that is perfect all year round. The wine is well structured but does not overpower the flavors of the dish. Eggplants are available all year round, however, their peak season is July through October. We encourage to take advantage of finding some local ones for this recipe.

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Eggplant Parmesan is debated to have originated in either Emilia Romagna or Campania. The first mentions of this dish date back to the late 1300’s, but the version most similar to the one we know today appears in Ippolito Calvacanti’s Cucina Teorico-Practica published in Naples (Campania) in 1837.