Seafood Parmigiana

Name: Seafood Parmigiana
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Ingredients: Mussels cleaned 1.1 lbs; Clams cleaned 1.1 lbs; Shrimps cleaned 16; Tomato purée 2 cups; Garlic 2 cloves; Parsley stems 2; Basil to taste; Extra virgin olive oil 4 spoonfuls; Fine salt to taste; Black pepper to taste; Eggplant 2; Type 00 flour to taste; Peanut seed oil to taste; Breadcrumbs 0.85 cup; Oregano to taste; Basil to taste

it de es fr br

Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 55 min
Serving: 4
Cost: High

PRESENTATION

Recipe by
Sebastian Fitarau

Seafood parmigiana is this really tasty twist on a classic, straight from southern Italy. And look, places like Campania and Sicily—they love putting a unique spin on recipes. Instead of just eggplant parmigiana, you'll find layers of fried eggplant mixed with mussels, clams, and shrimp. Really, really good stuff. Smothered in a tomato sauce that gets this tangy kick from the shellfish juices, making every bite moist and flavorful. You know what? Each layer just soaks in those bold Mediterranean vibes, topped with herb-seasoned breadcrumbs that turn crispy and golden in the oven.

The result? A seafood dish that's both hearty and kinda fancy. It's like blending the richness of a baked seafood creation with the cozy comfort of a casserole. Each family has its own way of doing fish parmigiana or shrimp parmigiana—which is great—so you can really experiment with it. Some folks go for grilled eggplant instead of frying, while others swap in zucchini, pumpkin, or even zucchini flowers for something lighter. And sometimes, anchovies sneak in there, adding a salty pop to the mix.

And here's the deal, you'll always notice that fragrant breadcrumb topping. It makes the dish extra tender and satisfying. In Sicily and Campania, this is the kind of food that shows up at family gatherings, especially when you want something special that still feels like home. Whether you’re using shrimp, clams, or a mix of seafood, the tomato sauce and cheese bring everything together beautifully. So, that's what makes this seafood parmesan recipe such a hit—it combines the best of both land and sea, all layered up in one bubbling, golden tray.

People just love how it pairs with a simple salad or some crusty bread, letting those sweet and herby flavors really, really shine. It's a dish that celebrates the sea's bounty while honoring flavors, bringing a taste of southern Italy to your table.

INGREDIENTS

Mussels 1.1 lbs (500 g) - cleaned

Clams 1.1 lbs (500 g) - cleaned

Shrimps 16 - cleaned

Tomato purée 2 cups (500 g)

Garlic 2 cloves

Parsley 2 - stems

Basil to taste

Extra virgin olive oil 4 spoonfuls

Fine salt to taste

Black pepper to taste

For the Fried Eggplants: Eggplant 2; Type 00 flour to taste; Peanut seed oil to taste

For the Herb Breadcrumbs: Breadcrumbs 0.85 cup (200 g); Oregano to taste; Basil to taste

Preparation

How to prepare Seafood Parmigiana

To prepare the seafood parmigiana, first start with the eggplants: wash them and remove the stem 1, then slice them thinly, about 1/8 inch thick 2. Meanwhile, heat the seed oil in a large pot. Flour the eggplants 3.

When the oil reaches 340°F, immerse the floured eggplant slices 4. Fry for a few minutes until golden 5, then drain them on a tray lined with absorbent paper 6.

Now prepare the herb breadcrumbs: in a mixer, add the breadcrumbs, oregano 7, and basil leaves 8. Blend everything together and set aside. Move on to the mollusks: in a pan, heat the oil with garlic and parsley stems 9. Let it infuse for a few moments.

Add the How to Clean and Open Mussels and the How to clean clams 10. Cover with a lid 11 and cook on high heat until the shells open 12.

Once ready, drain them through a sieve 13, being careful to save the cooking liquid 13. Shell the mussels 14 and clams 15.

Strain the cooking liquid from the mussels and clams and collect it in a pan 16, then bring it to a boil and add the tomato sauce 17, salt, and pepper 18. Cook for 20 minutes without the lid.

Take the How to clean shrimp and cut them into chunks 19. Everything is ready to assemble the parmigiana: take a 10x7 inch baking dish, spread a layer of sauce on the bottom 20, then place the fried eggplants 21 and cover again with tomato sauce.

Continue with a layer of mussels, clams, and shrimp 22, then sprinkle with herb breadcrumbs 23. Continue with another layer of eggplants and sauce 34 and alternate the layers in the same way until all ingredients are used up.

Finish the last layer with breadcrumbs and a drizzle of olive oil 25. Bake in a preheated static oven at 350°F for 25 minutes. Remove your seafood parmigiana from the oven, let it cool slightly, then serve it garnished with fresh basil leaves 27!