Schiacciata di Farro con Semi e Parmigiana di Melanzane

Schiacciata di Farro con Semi e Parmigiana di Melanzane is a savory flatbread from Bari, Italy, that combines ancient grains with a classic Italian vegetable preparation. The dish features a schiacciata—a Tuscan-style flatbread similar to focaccia—made with farro flour and studded with seeds, then topped with Parmigiana di Melanzane, a baked casserole of fried eggplant slices, tomato sauce, basil, and layers of Parmigiano-Reggiano and mozzarella.

The origin of schiacciata lies in Tuscany, where it is traditionally a simple, olive-oil-rich bread. Farro, an ancient wheat variety, adds a nutty flavor and hearty texture. The Parmigiana di Melanzane, despite its name suggesting Parma, is a Southern Italian specialty, particularly from Campania and Sicily. A great version balances the earthy, crisp schiacciata with the rich, creamy, and tangy eggplant topping; the bread should be sturdy enough to hold the filling without becoming soggy, while the eggplant remains tender but not greasy.

Regional variations include using different grains for the schiacciata, such as whole wheat or spelt, and varying the seeds—pumpkin, sesame, or sunflower. The Parmigiana may be made with grilled instead of fried eggplant for a lighter version. In Bari, Panificio Adriatico, highlighted by the creator *So Hungry Italy*, offers this dish as a street-food staple, showcasing the local preference for robust, rustic flavors. The combination reflects Puglia’s culinary tradition of pairing bread with vegetable-based toppings, elevating simple ingredients into a satisfying meal.