EP 12: A contemporary twist on classic eggplant parmigiana

Top pan-fried eggplant with fondue, passata and mint oil for a meat-free and oh-so moreish meal
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Chefs Giovanni Pilu from Freshwater’s Pilu restaurant and Alessandro Pavoni from Ormeggio at The Spit are back! And this time, they show Cooks Co-op chef Martin Boetz how to make eggplant parmigiana, inspired by a classic Italian recipe. Watch to learn the tips and tricks you need for making this delicious dish at home.

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