Savouring Sicily: Nero d'Avola from Noto and Eggplant Parmigiana
- Dec 1, 2025
- 5 min read
Updated: Apr 6
👩🍳 - Jump to recipe, but fair warning: you’ll miss all my brilliantly unnecessary (and deeply entertaining) ranting.
Nero d’Avola is Sicily’s most important native red grape, known for its versatility and full-bodied character. Depending on the winemaking style, it can range from a lighter, fruit-forward wine to a bold, dark-fruit powerhouse.
Whether you’re planning a lively get-together or a quiet night in, Nero d’Avola has you covered. It’s a grape that delivers flavour and drama in equal measure, keeping your taste buds entertained from the first sip to the last.
Known for its sweet, approachable tannins and medium to high acidity, Nero d’Avola offers aromas of black cherry, plum, blackberry, and raspberry. Many examples also bring savoury notes of liquorice, tobacco, coffee, and spice. A little thrilling, a little comforting, and always delicious.
The flavour profile of Nero d'Avola makes it an excellent match for a variety of foods:
Meat: It pairs well with grilled or roasted meats, hearty stews, lamb, and duck.
Pizza and Pasta: Nero d'Avola is known as a great "pizza wine" and pairs wonderfully with rich, creamy tomato sauces, meat ragu pasta dishes, or a meat-lover's pizza.
Vegetarian Dishes: For vegetarian options, it complements black lentils, shiitake mushrooms, or eggplant parmigiana.
Cheese: Choose sharp, aged cheeses that can stand up to the bold flavours of the wine.
Let’s discuss the wine we’ve chosen:
Mazzei Zisola Sicilia Noto Rosso DOC, 2020
I’ve discovered a Nero d'Avola that achieves that elusive "perfect balance" without straining your wallet, who doesn’t appreciate a great wine that’s budget-friendly? While there are cheaper and more expensive options available, you can enjoy something that is comfortably priced in the mid-range. It’s a win-win!
Established in 2003 in the picturesque Noto region of Sicily, the Zisola winery is a proud endeavor of the Mazzei family, who have a rich heritage in Tuscan winemaking. This winery embodies the family's passion for quality, showcasing the unique terroir of Sicily through its carefully crafted wines.
Zisola is meticulously crafted from traditional "Alberello" (bushy) vines that thrive in the breathtaking landscape near Noto, an area celebrated for its extraordinary beauty - you can read my post about Noto here.
The wine benefits from the proximity of the sparkling sea and the mineral-rich limestone soil, which work together to beautifully balance the natural exuberance of the Nero d'Avola grape with a vibrant freshness. This elegantly structured wine reveals a captivating bouquet of ripe forest fruits, intertwined with the zesty essence of sunny orange peel. The result is a complex and harmonious flavour profile that lingers on the palate, providing a long and satisfying finish.
The bright ruby red wine is celebrated for its balanced, fruit-forward flavour profile and elegant structure. Expect prominent notes of ripe dark fruits such as black cherry, plum, and berries. This vintage also reveal complex hints of numerous flowers and fresh herbs, including sage and Sicilian rosemary, complement the plummy fruit and lead to a savoury long and layered finish. It is light, smooth, and tannic.
The wine is aged for 10 months in small French oak barrels, with some of the barrels being new.
Pairing choice
The Mazzei Zisola Sicilia Noto Rosso DOC 2020 is like the perfect wingman for Eggplant Parmigiana, it knows just how to accentuate the flavours without stealing the spotlight. With its rich, savoury notes and a balanced acidity, it dances beautifully with the tomato, cheese, and eggplant like they’re at a well-choreographed Sicilian tarantella dance party. This wine doesn’t just cut through the richness of the parmigiana; it practically slices it a new one! And with soft tannins and a medium body, it cozies up to the creamy cheese and earthy eggplant like their old friends sharing stories over a glass of good wine.
Cheers to a delightful pairing!
Eggplant Parmigiana
Servings: 4 | Preparation: 30 minutes | Cooking: 1 hours
Course: Appetizer, Main, Vegetarian
Parmigiana di Melanzane - or Eggplant Parmigiana, or as I like to call it, Eggplant’s Glorious Renaissance - is the crown jewel of Italian comfort food. Think of it as a pasta-free, vegetarian lasagna: layers of fried or roasted eggplant meet luscious tomato sauce, melting mozzarella, and the nutty, savory depth of Parmigiano-Reggiano. Every bite feels like a warm Italian family gathering, where everyone is welcomed with open arms.
The origin story is just as dramatic as the dish itself. Campania, Sicily, and Emilia-Romagna all claim ownership, and the debate gets heated. Naples might have thrown the first culinary party with a published recipe back in 1837, but many believe the name comes from the Sicilian word parmiciana, which references the dish’s layered look, and perhaps the love affair it inspires with eggplant. Every bite is a slice of Italian history: cheesy, saucy, and endlessly comforting.
To elevate your experience, pair this Sicilian-inspired Eggplant Parmigiana with a bold red like Nero d’Avola, which complements the rich, savoury flavours beautifully. For a refreshing twist, try a crisp, high-acidity white such as Etna Bianco or Vermentino, or a lively Prosecco for a sparkling contrast.
Cheers to good food, great wine, and unforgettable meals!
Ingredients:
1 kg eggplant – about 4, sliced lengthways 8mm (1/4")-thick slices with skin on
2 tbsp coarse salt
3-4 tbsp olive oil for brushing
700 ml tomato puree, 100% tomato, no flavourings
2 tbsp extra virgin olive oil
1 small onion, finely diced
3 garlic cloves, finely minced
1 tbsp fresh basil, finely chopped
3/4 tsp salt
1/4 tsp black pepper
250 g mozzarella, shredded
100 g Parmigiano Reggiano, finely grated
Instructions:
Preheat the oven to 180°C /350°F.
Prepare the Eggplants:
Wash and slice the eggplants, then place them in a bowl with a little coarse salt. Allow the eggplants to rest for a while so that some of their moisture can drain. Afterward, remove them from the bowl and shake off any excess salt.
Fry/Grill the Eggplants: Start by heating some olive or avocado oil in a frying pan. When it’s nice and hot, fry the eggplants until they’re wonderfully golden and crispy. For a healthier twist, try grilling them outdoors or indoors, or bake the eggplants on a baking sheet with a drizzle of olive oil.
Make the Tomato Sauce: In a saucepan, combine some oil and minced garlic and onion. Heat until the garlic becomes fragrant, then add tomato puree, salt and pepper. Cook the sauce for 10 minutes, then stir in fresh basil and continue to cook for another 5 minutes.
Assemble the Dish: Cut the mozzarella cheese into small cubes and pat them dry with paper towels to remove excess moisture.
Layer the Ingredients: Coat the bottom of a baking dish with a layer of tomato sauce. Add a layer of the fried eggplants, followed by more tomato sauce. Sprinkle a generous amount of grated Parmesan cheese on top, then add the mozzarella cubes. Repeat this layering process until all ingredients are used, finishing with a layer of tomato sauce and cheese.
Bake: Bake the eggplant parmigiana for about 30 minutes in the preheated oven, or until it is golden brown on top.
Serve: Remove the eggplant parmigiana from the oven and allow it to cool for a few minutes before slicing and serving.
Variations and Tips:
- You can use a pre-made perfect tomato sauce if you prefer.
- I often make a Mornay sauce, which is essentially a béchamel sauce with cheese, and I add this between the layers and on top of the dish to make it even more unctuous.
- Adding fresh basil leaves between each layer can enhance the flavor.
- Be cautious with the salt, as the eggplant will already be salted at the beginning.
Storage: The eggplant parmigiana will keep in the refrigerator for up to two days. You can also freeze it either raw or cooked.
Happy sipping and savouring!
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