Eggplant Pazzano Recipe

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"Grilled slices of seasoned eggplant with shaved Parmigiano Reggiano cheese, topped with RR Italian Peppers" - Rose Romano


2 large fresh Eggplants

3 tbsp of Olive Oil

4 oz. of shaved Parmigiano Reggiano

1 tbsp of RR Italian Peppers



Take two large fresh eggplants (unpeeled) and cut in ½ inch thick slices. Season slices with 3 TBS of olive oil and salt and pepper to taste.

In a large pan on medium high heat (preheated), grill the eggplant for two minutes on each side, being careful not to overcook.

Place on serving dish and top with shaved Parmigiano Reggiano cheese (4 oz.) and the desired amount of heated RR Italian Peppers.