So excited for the new single release, “One Way Road”, by one of my favorite Lhyme-featured artists, Fabio Canu. He also inspired me to create a fun twist on Parmigiana Alle Melanzane (Traditional Eggplant Parmigiana). My new favorite way to make eggplant. Check out the recipe below!

Fabio is an Italian singer-songwriter known for performing over 3,000 live shows across Europe, earning recognition as one of the most prominent artists in the European country-western scene. He has performed at high-profile events for brands like San Miguel and Mercedes-Benz, and continues to tour across Italy, Spain, France, Andorra, the UK, Slovenia, and Morocco, while also participating in major charity events and country rock festivals. A resident performer at top Barcelona venues such as Hard Rock Cafe, Bobby’s Free, and Michael Collins Irish Pub, Fabio was also nominated for the 2021 Crystal Boot Award (UK) as Best Dedicated Artist of the Year. Fabio is also a brand ambassador for the German western fashion brand Stars & Stripes. In 2023, he released a cover of “The House of the Rising Sun” via UK label Music Gateway, followed by the single “One Way Road” (Nostalhit Records) in 2024, featured on the One State RP video game soundtrack, and surpassing 100,000 Spotify streams within a month.

His latest release, “One Way Road”, has officially crossed 70,000 streams on Spotify—and it’s still climbing. Fabio is beyond grateful for every listen, every share, and every soul that’s joined him on this winding path of music. This song was born from the heart—Fabio wrote it, recorded it, produced it, and mixed it himself.  The song guides listeners through a landscape of reflection, change, and hope. Close your eyes. Hit play. Let the music move you. Available on all streaming platforms via Diconic Records and Nostalhit Music Group, LLC.

 

 

These days, Fabio has been busy performing regular shows at the Hard Rock Cafe in Barcelona, Spain, and is also participating in the Big International Country Fest with a host of events for 2025. Check out Fabio’s website for upcoming shows near you. We can’t wait for more music from Fabio Canu and always love checking in with him.

Follow Fabio Canu on Instagram

 

When it comes to food, Fabio has a deep love for Italian cuisine and various pasta dishes, a heartfelt tribute to his Italian roots. One of his all-time favorites, Parmigiana alle Melanzane, is a classic Southern Italian dish that celebrates simplicity and tradition. Tender slices of eggplant are lightly fried, then layered with rich tomato sauce, fresh basil, and plenty of Parmigiano-Reggiano and mozzarella cheeses. Made the traditional way with no breading, just rich layers of flavor. Baked until golden and bubbling, it’s a comforting, melt-in-your-mouth dish that is hearty and flavorful. For this feature, I wanted to honor Fabio’s Italian heritage with a country twist. So I recreated this dish, but cooked it in a cast iron skillet for that rustic, Southern touch, and it turned out beautifully. A more flavorful version, in my opinion, than the standard eggplant dish that’s less heavy, and it’s a great low-carb option for those wanting healthier Italian food. Check out the recipe below!

 

Parmigiana Alle Melanzane (Traditional Eggplant Parmigiana)

Serves: 4–6

Ingredients

  • 4 medium eggplants, sliced into 1/4-inch rounds
  • Extra Virgin Olive Oil (for frying)
  • 6 cups high-quality crushed tomatoes (I used Mutti Crushed Tomatoes)
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 bunch fresh basil leaves and a few extra leaves for garnish
  • 2 cups shredded mozzarella
  • 1 cup grated Parmigiano-Reggiano
  • Sea Salt, to taste

Directions

  1. Lightly salt the eggplant slices and let them sit for 30 minutes to draw out bitterness. Pat dry with paper towels.
  2. Heat the olive oil in a large skillet on medium-high heat. Fry the eggplant slices in batches until golden and tender, about 2 minutes per side. Drain on paper towels.
  3. In a saucepan on medium high heat, sauté garlic and onion in one tablespoon olive oil until onion is translucent and fragrant. Add the crushed tomatoes, basil leaves, sea salt, and bring to a boil. Reduce heat to a simmer for 45 minutes and set aside.
  4. Preheat the oven to 400°F.
  5. In a large cast iron skillet, spread a spoonful of sauce on the bottom. Layer eggplant, sauce, mozzarella, and Parmigiano. Repeat until all ingredients are used, finishing with cheese on top.
  6. Bake uncovered for 30 minutes, until bubbly and golden on top.
  7. Let the dish rest for 15 minutes before serving. Garnish with more fresh basil and enjoy!