Cuzzetiello alla parmigiana

Name: Cuzzetiello alla parmigiana
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Eggplant to clean 2.2 lbs; Bread country bread 2; Fior di latte mozzarella cheese 7 oz; Basil 12 leaves; Tomato purée 2 cups; Garlic 1 clove; Basil to taste; Extra virgin olive oil 2 tbsp; Fine salt to taste; Peanut seed oil 4 ¼ cups

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Makes: 4 pieces
Cost: Low

PRESENTATION

Cuzzetiello alla parmigiana is, I gotta say, a real treat straight from Naples. It's like the best of Italian street food and comfort eating rolled into one. And here's the thing, this isn’t your average Neapolitan sandwich. It’s crafted with classic ‘pane cafone’—you know, that rustic, crusty bread perfect for soaking up tangy tomato sauce. Really good stuff.

So, they hollow it out and load it with layers of melty mozzarella, crispy fried eggplant, and a sauce that just seeps into every single bite. After a quick spin in the oven, you get this mix of crunchy outside and soft inside. Every mouthful is packed with those bold, familiar flavors you’d find in a good parmigiana. People in Campania have been munching these in the streets for ages—usually eating them right out of hand. It’s messy, fun and totally worth it if you’re after something that hits all the spots.

But listen, it’s not just a snack. This cuzzetiello recipe really stands out with its energy and flavor punch. It’s got everything you love about a parmigiana, just served up hot as a sandwich that’s easy to grab and go. The way the gooey cheese melts over the tender eggplant, mixed with the moist tomato sauce, gives you that home-cooked vibe—just with a street-food twist.

And you know what? Folks love how the bread’s edges turn golden and crunchy after baking. Keeps things from getting too soggy. Whether you’re at a picnic, grabbing a quick lunch, or just wanting something fun and filling, this Neapolitan sandwich makes any day a little more special. Perfect for anyone who loves strong flavors and appreciates simple, satisfying food.

Honestly, it’s a favorite in Campania—a real star among traditional Italian recipes. A bite of tender bread, loaded with sauce and cheese, that shows why this part of Italy takes its food so seriously. With each bite, you get a taste of Italian street food at its best—simple, bold and satisfying. Share it with friends or savor it solo; it’s all about enjoying the moment. For real.

INGREDIENTS

Eggplant 2.2 lbs (1 kg) - to clean

Bread 2 - country bread

Fior di latte mozzarella cheese 7 oz (200 g)

Basil 12 leaves

For the Tomato Sauce: Tomato purée 2 cups (500 g); Garlic 1 clove; Basil to taste; Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste

For Frying: Peanut seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Cuzzetiello alla parmigiana

To prepare the cuzzetiello alla parmigiana, first slice the eggplants to a thickness of 0.5-1 inch 1. Pat them dry well and fry in peanut oil 2 at about 340°F for 2-3 minutes. Fry a little at a time to avoid lowering the oil temperature too much. Then transfer them to paper towels 3 to remove excess oil, add a pinch of salt, and set aside.

In a pot, pour olive oil, add the basil stems, the halved garlic, and sauté for a few minutes. Add the tomato puree 4, basil 5, season with salt, and cook over medium heat for about 30-40 minutes. At the end of cooking, remove the garlic and basil stems. Meanwhile, slice the mozzarella 6.

Let it drain on paper towels 7. Cut the ends off the loaves to obtain 4 pieces of about 6 oz each, then hollow them out 8. At this point, you can fill the cuzzetielli starting with the sauce 9.

Continue with a slice of eggplant 10, a slice of mozzarella 11, and more sauce 12.

Complete the first layer with a basil leaf 13. Make two more layers following the same order by closing the cuzzetielli with a slice of eggplant 14 and place them in a baking dish. Bake in a static oven at 390°F for 5 minutes. Your cuzzetiello alla parmigiana is ready to be enjoyed 15!

Storage

The cuzzetiello alla parmigiana should be consumed as soon as it's ready.

Tip

You can substitute mozzarella with provola, or add cooked ham for a richer version. If you want a fresher and summer-filled option, try replacing mozzarella with stracciatella or burrata.

For the translation of some texts, artificial intelligence tools may have been used.