Panuozzo con Parmigiano, Melanzane, Polpette e Provola

The Panuozzo con Parmigiano, Melanzane, Polpette e Provola is a specialized iteration of the traditional Italian panuozzo, a sandwich crafted from pizza dough. Originating from the Campania region, particularly within the culinary traditions of Gragnano, Italy, this dish represents a fusion of street food culture and classic Neapolitan flavors.

The sandwich is defined by its rich and heavy ingredient profile. It typically features fried eggplant (melanzane), savory meatballs (polpette), aged Parmigiano cheese, and melted provola, a smoked provolone cheese that provides a creamy, smoky foundation. The quality of a great panuozzo is heavily dependent on the texture of the dough; it must be baked in a wood-fired oven to achieve a crisp exterior while maintaining a soft, airy interior. The harmony between the smoky notes of the provola and the hearty, sauce-rich meatballs is considered the hallmark of a superior version.

In Gragnano, the venue Mascolo has been highlighted by culinary creators such as Jana Food Porn for serving this specific combination. While regional variations of the panuozzo exist—some versions incorporating cured meats like prosciutto or seasonal vegetables—the combination of eggplant, meatballs, and provola remains a beloved, indulgent staple of the local diet.