Eggplants, or as Italians call them, melanzane, have long been a beloved ingredient in Italy’s summer kitchens. Originating from India and Southeast Asia, they were introduced to the Mediterranean through the Arab invasions during the Middle Ages, and their versatility and ability to thrive in the hot Mediterranean climate made them a staple ingredient across the country, especially in the sunny regions of Sicily, Campania, and Calabria. 

Here, we’ll explore the many ways Italians love to cook and enjoy eggplant, from beloved classics to more contemporary takes, each one a reflection of how diverse Italy’s culinary world can be.