Aubergine alla Parmigiana with Raspberry, Miso and Powdered Pesto

Aubergine alla Parmigiana, the classic Italian bake of layered fried eggplant, tomato sauce, and melted cheese, originates from the southern regions of Campania and Sicily. Traditionally, the dish relies on the simple harmony of ripe tomatoes, basil, mozzarella, and Parmigiano-Reggiano. A great version is defined by perfectly softened yet not soggy eggplant, a balanced acidity in the sauce, and a golden, bubbling cheese crust.

A notable contemporary reinterpretation appears at **Kresios** in Telese, Italia, as featured on *Cosa mangiamo oggi?*. Here, the classic receives a bold twist: **raspberry, miso, and powdered pesto**. The raspberries introduce a bright, tangy sweetness that cuts through the richness, while white miso adds deep, savory umami—a departure from the traditional tomato-driven profile. The powdered pesto provides an intense, herbaceous finish without the moisture of fresh pesto, preserving the dish’s texture. This version retains the core technique of layering and baking but reimagines the flavor palette. It exemplifies how modern chefs, like those at Kresios, push boundaries while respecting the dish’s soul. Regional variations elsewhere include the Sicilian addition of caciocavallo or pecorino, or the Neapolitan preference for abundant basil. Kresios’s creation stands out for its fusion of Italian tradition with Japanese and modernist elements, asking diners to reconsider what makes an eggplant Parmigiana great.