Eggplant Parmigiana – The Classic Recipe

Original Name: Parmigiana di Melanzane

DIFFICULTY

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TIME

1 HOUR

MEDIUM

6

The story of Eggplant Parmigiana

The Origin of an Italian Delight

Eggplant Parmigiana, also known as melanzane alla parmigiana, is a traditional Italian dish that has its roots in southern Italy, especially in the Campania region and Sicily. Although recipes vary from region to region, the basic ingredients remain constant: eggplant, tomato sauce, cheese, and basil. The history of this delicacy is fascinating and full of controversy, with several theories about its exact origin.

What is the history of Eggplant Parmigiana? It is an old dispute between Sicily, Naples and Parma.

It is known that eggplants arrived in Italy in the 15th century, when the Arabs brought them from India. This itinerary already suggests the Sicilian "route": and the city of Parma has nothing to do with it, much less Parmesan. It is no coincidence that in Sicily it is claimed that "parmigiana" derives directly from "petronciana", a term of Persian origin with which eggplants were originally called when they were brought to southern Europe. Some historians claim that eggplant parmigiana was inspired by a similar dish from ancient Greece, called "moussaka". In any case, the primitive Sicilian parmigiana was a dish very similar to the Turkish moussaka, made of eggplants fried in oil and sprinkled with pecorino and other sauces.

Global Popularity

Over time, eggplant parmigiana has transcended Italy's borders, becoming a beloved dish around the world. In many Italian restaurants, it is a staple dish, and its variations have been adapted to suit local tastes. Whether served as an appetizer or a main course, eggplant parmigiana remains a favorite among food lovers.

Ingrediente:

• 3 eggplants

• flour

• extra virgin olive oil

• 20 grams butter

• 1 onion

• 3 cloves garlic

• 500 grams crushed tomatoes

• pepperoni (optional)

• basil leaves (chopped)

• 500 grams mozzarella (sliced)

• parmigiano reggiano (grated)

• breadcrumbs

• salt, pepper

Preparation Method:

1. Cut the eggplants into slices about half a cm thick, sprinkle them with salt and let them rest in a colander covered with a kitchen towel, to remove the bitter water; after about 30 minutes, take the eggplant slices, wash them and dry them.

2. In a large pan, sauté the onion and garlic that we have chopped in the meantime, in a little oil and butter. Add the flour, and while stirring, add the pureed tomatoes; season with chili pepper, salt, pepper and chopped basil, and let them simmer slowly, about 10 minutes.

3. Take the dried eggplants and pass them through the flour.

4. Fry them in a pan with a little oil, on both sides. Remove them as soon as they are browned and place them on absorbent paper to remove the oil.

5. Grease a baking tray with oil and arrange a layer of eggplant slices. Sprinkle a thin layer of Parmigiano Reggiano and breadcrumbs over the eggplant slices and add the tomato sauce, then the mozzarella slices. Repeat this operation several times until the eggplants are finished.

6. Place the tray in the oven at 180 degrees and let it cook and brown. Serve the eggplant parmigiana warm.

   Enjoy everyone and I hope you enjoy this wonderful recipe!

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