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Parm-a-palooza

Uncle Giuseppe's Market in Port Washington makes two

Uncle Giuseppe's Market in Port Washington makes two types of eggplant Parmesan, traditional (right) with mozzarella and pecorino, and Sicilian, with no cheese. (Jan. 3, 2012) Photo Credit: Newsday/Erica Marcus

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

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