EGGPLANT PARMIGIANA

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PARMIGIANA DI MELANZANE (ITALIANO)

One of the most famous and appreciated dishes of Italian cuisine, especially out of the country is the Eggplant Parmigiana. It is a classic Italian dish made with thinly sliced, floured and fried eggplant layered with tomato sauce and cheese and baked in the oven. A lot of regions in Italy claim the invention and all of them could be true: Sicily, Campania and also Puglia. Each region prepares its own version. Its most probable origin is due to the Sicilian fatherhood, given the Arab proximity, which by bringing the eggplants from India in the fifteenth century introduced a new food in Italy which in a short time became very popular especially by the Neapolitan courts. It is a worldwide dish nowadays but sometimes it is prepared by forgetting the tradition: one of my first schock living overseas was the discovery of chicken parmigiana, or the variant with zucchini; this variations are made with breaded meat cutlets, such as veal and chicken, and have been popularised in other countries, usually in areas of Italian immigration. Plus there are those who prefer healthy versions, using grilling rather than frying as a cooking method. But in this post I want to talk about the original one, the one we make in my home country. Pasquale and I love tradition as far as the preparation methods are concerned, but we have a lot of imagination when it comes to serving food, playing with shapes wherever possible.

Eggplants, basil, Parmigiano Reggiano, mozzarella and tomato sauce, mixed together create this goodness suitable for all occasions: whether it is Sunday or a picnic with friends, this dish will be appreciated for sure.

Eggplant Parmigiana

  • Servings: 6 pax
  • Difficulty: Easy
  • Rating: ★★★★★


Here’s the recipe:

Ingredients:

  • 2 kg of eggplants, sliced lengthways
  • 400 gr of fresh mozzarella
  • 1 tomato passata (750ml) (You can also use diced tomatoes or whole tomatoes, processed in a food processor or blender until mostly smooth.)
  • 1 garlic clove
  • 50 gr of grated Parmesan cheese
  • Fresh Basil
  • Salt to taste
  • Potato starch
  •  1 lt of olive oil

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