Eggplant Parmigiana Italian Recipe

Eggplant Parmigiana, an iconic meal in Italian cooking, has a deep-rooted history, and its beginnings are a topic of spirited discussion among various areas. It is a dish that consists of layers of fried eggplant, tomato sauce, mozzarella, and Parmigiano Reggiano. Sicily, Campania, and Emilia-Romagna all lay claim to its creation. Sicily, for instance, points to the introduction of eggplant by the Arabs and the tradition of layering vegetables. The name ‘parmigiana’ might derive from the Sicilian term ‘parmiciana,’ which refers to the layered arrangement of the eggplant.

Campania, particularly Naples, is another contender. It is known for its widespread eggplant-based cuisine and the use of mozzarella, a typical cheese of the region. On the other hand, Emilia-Romagna is associated with Parmigiano Reggiano, but this theory is less accepted.

The classic Eggplant Parmigiano recipe, with its few simple ingredients, offers a versatile canvas for culinary experimentation. Eggplant, tomato sauce, mozzarella, Parmigiano Reggiano, olive oil, basil, and salt form the base, but countless family variations include ham, boiled eggs, or other cheeses. Traditionally, the eggplant is fried, but lighter versions exist where it’s grilled or baked, allowing for various textures and flavors.

Eggplant Parmigiana is a traditional dish that has gained international fame, especially in Argentina, because of Italian immigration. This global appreciation of a dish rooted in Italian tradition shows how food can unite people across cultures. It is a special dish in many Italian families, often made for celebrations. Despite its uncertain origins, Eggplant Parmigiana is a symbol of Italian food culture and is enjoyed worldwide.

Here is our secret Parmigiana di melanzane recipe:

Ingredients:

• Four eggplants

• 500ml. tomato sauce, see our recipe here. Tomato Sauce Recipe

• 200gr. of mozzarella cheese

• Parmigiano Reggiano cheese

• Pecorino cheese

• Few basils lave

• Two teaspoons of sugar

•  Frying oil (sunflower seed oil)

Directions:

• The first thing is to cut the eggplants into slices. Then, arrange all the pieces in a colander with a good sprinkle of salt between them. Leave the eggplants for about 20 minutes. This way, they will be less bitter. After that, wash the slices and pat them dry. In a large pan, heat the frying oil. Deep fry the eggplants. When the pieces became brown and crispy on both sides, put them on a layer of kitchen paper. The paper will absorb the excess oil. Then you are going to need 500ml. Of tomato sauce, here is the Tomato Sauce Recipe

• Spread a few spoons of tomato sauce in a casserole or baking dish.

• Grate over a bit of pecorino cheese and a good grated parmesan cheese, and sprinkle one small spoon of sugar over it.

• Arrange a layer of the fried slices of eggplants.

• Place a good piece of mozzarella over each portion and cover it with another slice of eggplant.

• When you complete the first layer, add a sprinkle of sugar and top with a layer of tomato sauce, a gratin of pecorino cheese, and a good gratin of parmigiana cheese.

• Add some basil leaves, and if you have left slices of eggplants, arrange a second layer similarly.

• Bake in preheated oven to 180°C for about 20-30 minutes or till you see the mozzarella melting.

Buon appetito!