In tomorrow’s Newsday, Joan Reminick reveals the results of her ongoing search for Long Island’s best veal, chicken and eggplant Parmigianas. Click here to read the story (complete with a nifty interactive map), and here to tell us about your favorite "Parm."
Meanwhile, I looked at the Neapolitan origins of what has become an Italian-American classic (click here) and discovered that its Parms are not like our Parms. In Italy, a Parmigiana is almost always vegetable based (usually eggplant), and is composed of layers of the vegetable and / or cheese and / or sauce baked in a shallow casserole.
This type of Parm rarely shows up on local restaurant menus, but Uncle Giuseppe’s Marketplace makes two versions of it: The “regular” one, right, features eggplant, marinara sauce, mozzarella and pecorino; the “Sicilian” has no cheese — only a little egg to bind the sauce to the eggplant. They are both $7.99 per pound and extremely delicious.
There are five Uncle Giuseppe’s: 95 Rte. 111, Smithtown, 631-863-0900; 364 Port Washington Blvd., Port Washington, 516-883-0699; 2330 Hempstead Tpke., East Meadow, 516-579-1955; 1108 Rte. 112, Port Jefferson Station, 631-331-1706; 37 Hicksville Rd., Massapequa, 516-308-7377.
Eggplant Parm at Uncle Giuseppe's in Port Washington