Parmigiana of eggplant

Name: Parmigiana di melanzane
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: 1 kg di melanzane; 500 ml di sugo di pomodoro fresco; 300 g di mozzarella fiordilatte a fette; 100 g di Parmigiano Reggiano grattugiato; Basilico fresco; Olio di semi per friggere; Sale

Parmigiana di melanzane

Traditional Campanian recipe

Eggplant fried in layers with tomato sauce, mozzarella and Parmigiano Reggiano, baked au gratin: Italy's most beloved vegetarian dish.

105 min

6 servings

Medium

Campania

AverageCampania

The parmigiana of eggplant It is disputed between Campania and Sicily as its place of origin. The name does not derive from Parma (city of Parmigiano Reggiano) but probably from the Sicilian dialect 'parmiciana' (overlapping wooden slats) which describes the layers. The recipe was consolidated in Southern Italy between the 18th and 19th centuries, when the eggplant (introduced by the Arabs in the Middle Ages) were already an integral part of Southern Italian cuisine. Today, it's one of the most famous Italian vegetarian dishes in the world: rich, flavorful, and satisfying.

Instructions

Voice reading

3 steps · natural Italian voice

Fry them eggplant

30 min

Slice the eggplant about 5 mm thick, salt them and let them drain for 30 minutes on a slanted tray. Dry them carefully, heat the oil to 170–180 °C (356°F) and fry a few slices at a time until golden and firm. Drain them on paper towels: they must be tender inside, without darkening.

Build the layers

10 min

Heat the sauce until it becomes lukewarm. Pour a thin layer on the bottom of the pan. baking dish, then alternate eggplant, well-drained mozzarella, Parmigiano Reggiano and basil. Repeat until all the ingredients are used up and finish with sauce and Parmigiano ReggianoSpread each layer evenly, avoiding any accumulation of liquid.

Cook and let rest

45 min

Bake at (356°F) 180°C in preheated oven for 40–45 minutes. Remove from the oven when the surface is golden brown, the cheese is melted, and the sauce is slightly bubbling at the edges. Let it rest for 15–20 minutes before cutting: the layers will firm up and the juices will redistribute.

Chef's Tips

Resting for 20 minutes is essential: it's almost impossible to cut while hot. The parmigiana is even better the next day: the flavors meld together. The mozzarella must be well drained: the moisture makes the dish watery.