Parmigiana di melanzane comes from Campania and Sicily, so their reds (Aglianico, Piedirosso, Nero d'Avola) are the natural match, with white options too.
The best wine with eggplant parmesan is a medium-bodied southern Italian red such as Aglianico, Piedirosso or Nero d'Avola, from the dish's homeland.
Eggplant parmesan, parmigiana di melanzane in Italian, is fried eggplant layered with tomato sauce, cheese and basil, then baked. Two southern regions, Campania and Sicily, both claim it. Their local wines are the most natural match, and they are great value.
The top pick is an Aglianico from Campania: savory, dark-fruited and fresh, with the structure for a rich, cheesy bake. A lighter alternative is Piedirosso (or a Lacryma Christi Rosso), Naples' own red, which loves tomato. On a budget, a Nero d'Avola from Sicily costs about $12–25 and suits the Sicilian version perfectly.
Both regions make it, and both say it is theirs. Even the name is debated: it may refer to Parmigiano cheese, or to a Sicilian word for the slats of a shutter, which the overlapping eggplant slices resemble. In Naples the dish usually includes mozzarella or fior di latte. Sicilian versions may use caciocavallo or pecorino instead. In Italy it is often eaten warm or at room temperature as a main course, and many say it is even better the next day.
The American "eggplant parm" is close to the Italian dish, although it is often breaded and served with spaghetti or in a sandwich. The wines below work for every version.
Aglianico is southern Italy's great red grape. It has dark cherry, plum, smoke and earth, with high acidity and firm tannins. For eggplant parmesan, choose a younger Aglianico from Irpinia or the Campania IGT, about $20–35. Save the powerful, long-aged Taurasi DOCG (about $40–80) for a special occasion.
Try: Aglianico Mastroberardino, Aglianico 'Redimore' Mastroberardino or, to splurge, Taurasi 'Radici' Mastroberardino.
Piedirosso grows on the volcanic soils around Naples and Mount Vesuvius. It is a light-to-medium red with red cherry, herbs and a smoky edge, and soft tannins. It is the classic Neapolitan red for pizza, and for the same reasons it is excellent with parmigiana. Red Lacryma Christi from the Vesuvio DOC is based on Piedirosso. Expect about $18–30.
Try: Piedirosso 'Colle Rotondella' Cantine Astroni, Piedirosso Mustilli or Lacryma Christi Rosso Feudi di San Gregorio.
Nero d'Avola is Sicily's main red grape. It gives ripe black cherry, plum and a little spice, with soft tannins and good acidity. It is generous enough for the Sicilian version of the dish, with fried eggplant and caciocavallo. Most bottles from the Sicilia DOC cost about $12–25.
Try: Nero d'Avola Cusumano or Nero d'Avola Baglio di Pianetto.
Cerasuolo di Vittoria DOCG, Sicily's only DOCG, blends Nero d'Avola with Frappato. It is a medium-bodied, fragrant red with red berries and fresh acidity. Frappato on its own is even lighter and can be served lightly chilled, which is ideal for parmigiana on a summer day. Expect about $20–40.
Try: Cerasuolo di Vittoria Planeta, Frappato Cos or Frappato Planeta.
Etna DOC reds are made mainly from Nerello Mascalese on the slopes of the volcano. They are medium-bodied, with red fruit, herbs, high acidity and a smoky, mineral side. They are often compared to Pinot Noir and Nebbiolo. Expect about $25–45.
Try: Etna Rosso Benanti.
A white works if it has real acidity and some body. Falanghina is fresh and citrusy, and great value at about $15–25. Greco di Tufo DOCG is firmer and more mineral, at about $20–35. Both come from Campania.
Try: Falanghina del Sannio 'Janare' La Guardiense or Greco di Tufo Mastroberardino.
Red is the more classic match, because tomato sauce and baked cheese suit a red's body and acidity. A medium-bodied southern red, like Aglianico, Piedirosso or Nero d'Avola, is the safest choice.
White works well too, especially in summer or when the dish is served at room temperature. Choose a full, high-acid white such as Greco di Tufo, Fiano di Avellino or Falanghina. Avoid light, neutral whites, which taste thin next to tomato.
In Italy, parmigiana is usually a dish on its own, served with good bread. It is filling, so a simple green salad is enough on the side. In the US, it is often served with spaghetti in tomato sauce. That is a fine idea for wine too: the same tomato-friendly reds work for both.
Chicken parm uses the same tomato sauce and melted cheese, so the same wines work. Because chicken is lighter than fried eggplant, the lighter picks shine: Piedirosso, Frappato, Barbera or a young Chianti Classico.
What wine goes best with eggplant parmesan?
A medium-bodied southern Italian red with good acidity. Aglianico, Piedirosso and Nero d'Avola are the best choices, since they come from the regions where the dish was born.
What white wine goes with eggplant parmesan?
Choose a full white with high acidity, such as Greco di Tufo, Fiano di Avellino or Falanghina from Campania.
Is Chianti good with eggplant parmesan?
Yes. Chianti's high acidity and cherry fruit suit tomato sauce well. Southern reds give a more traditional match, but Chianti is a safe choice.
What wine goes with chicken parm?
The same tomato-friendly reds work. Lighter options such as Piedirosso, Frappato, Barbera or a young Chianti Classico suit chicken best.
What do Italians eat with parmigiana di melanzane?
Usually just good bread. Parmigiana is often served as a main course, warm or at room temperature, with a salad or simple vegetables on the side.
Can I drink rosé with eggplant parmesan?
Yes. A dry, full rosé works very well, especially in summer. Look for a Campanian or Sicilian rosato, or a Cerasuolo d'Abruzzo.