LI's best Parm dishes

These Parmagiana dishes -- whether eggplant, veal or chicken -- are melt-in-your-mouth delicious. And as a bonus, they all come with pasta marinara on the side. Buon appetito!

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  • Name
    The parm
  • 43C Glen Cove Rd., Greenvale, NY
    Chef-owner Antonio Caronna, born in Sicily, uses his mother’s crumb-free eggplant Parmigiana recipe, wherein the sliced vegetable is fried before being placed in five layers on a tray with a nuanced tomato sauce, house-made unsalted mozzarella and basil. Chicken and veal cutlets are elegantly thin and tender, baked the same way. A clarity of flavor characterizes all three dishes. Portions are actually human-size rather than mammoth. Price: Chicken, $17; eggplant, $16; veal, $20 (Centro Cucina, 516-484-3880, ... Zoom in
  • 815 Willis Ave., Albertson, NY
    Executive chef-owner Angelo Giangrande makes eggplant Parmigiana the true Italian way, without bread crumbs. The vegetable is sliced, floured and then dipped in whipped egg before being pan-fried. Then, it’s layered in a casserole with sauce on the bottom and mozzarella on top before being baked. Chicken, dipped in crumbs, is deep-fried and similarly baked. Both dishes come out lush, harmonious. Price: Chicken, $14.95; eggplant, $13.95 (Da-Angelo, 516-741-8694, ... Zoom in
  • 505 Bedford Ave., Bellmore, NY
    Chef-owner Pasquale Iorio uses seasoned bread crumbs in both chicken and eggplant Parmigiana. The eggplant is thinly sliced and layered in a casserole with sauce and an extra middle layer of cheese. Perhaps that’s what makes it so smooth and satisfying. On top are a vibrant marinara, Parmesan and mozzarella. Price: Chicken, $13.95; eggplant, $12.95 (Pasquale's, 516-679-3661, ... Zoom in
  • 1008 Oyster Bay Rd., East Norwich, NY
    At this popular pizza-pasta place, chef Joaquin Ruiz peels and slices the eggplant before dipping it in a batter made with egg, flour, water and cheese. It’s fried and, when ordered, layered in a casserole with cheese and sauce. Chicken, egged and breaded, isn’t fried until ordered. Then it’s baked the way the eggplant is. Both dishes are straightforward, meltingly good. Price: Chicken, $12.95; eggplant, $12.50 (La Pizzetta, 516-624-7800, ... Zoom in
  • 75 E. Main St., Patchogue, NY
    Chef-owner Angelo Galeotafiore, whose family also owns the Del Fiore Italian Pork Store, slices his eggplant into rounds, dips them in egg and then in spice- and cheese-seasoned bread crumbs. Then, they go into the pizza oven before being topped with grated cheese, fresh basil and house-made mozzarella and once again “toasted.” The vegetable is plated over a bright tomato sauce, a little basil oil drizzled on top. Chicken is similarly done, but the cutlets are fried first. Perhaps it’s the separation of the elements. Or the freshness of the ingredients. Whatever, these Parms -- plated on heavy paper, no less -- comes off as clean-flavored and distinctive, the best of the bunch. Price: Chicken, $12; eggplant, $12 (Del Fiore, 631-475-3663) ... Zoom in
  • 712 Walt Whitman Rd., Melville, NY
    This ultracasual spot turns out a luscious eggplant Parm, wherein the vegetable is coated with seasoned bread crumbs, topped with extra-virgin olive oil and baked, not fried. The slices are layered with San Marzano tomato sauce, freshly grated Parmesan and fresh mozzarella. The same sauce and cheese top the tender veal and chicken cutlets, both of which are pounded, breaded and fried before being baked. Despite the lack of table service at lunch, people can’t get enough of these Parms. Price: Chicken, $15; eggplant $14.95; veal, $17.95; combination of all three, $15.95 (, 631-351-1270, ... Zoom in
  • 173 Morris Ave., Holtsville, NY
    Eggplant is sliced lengthwise, floured, dipped in seasoned eggs and house-spiced bread crumbs before hitting the skillet. Then it’s layered with whole-milk mozzarella, Romano and marinara sauce and baked. Chicken is similarly prepared, although not layered. Both dishes are fork-tender and delectable. Price: Chicken, $11; eggplant, $10 (La Capannina, 631-569-4524, ... Zoom in
  • 34 Veterans Hwy., Commack, NY
    Chef co-owner Giuseppe Maccarrone dips eggplant in an egg batter and bread crumbs and then bakes the slices instead of frying them. They’re topped with tomato sauce, mozzarella and Pecorino Romano before being baked another 10 minutes to achieve a melty confluence. Chicken and shrimp are pan-fried before being similarly baked. Both dishes are cooked to order. Price: Chicken, $17.50; eggplant, $16.50; chicken and shrimp combo, $18.50 (Taormina, 631-499-6900, ... Zoom in
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