Parmigiana, the name of this iconic Southern Italian dish, literally means “from Parma”. This is quite odd, as this recipe originates in Naples and Sicily probably around the early XIX century.
Food historians have not come up with a conclusive explanation, but some say that preparing vegetables alla parmigiana – i.e. in the way of Parma – refers to a baked dish made by layers interspersed with cheese.
In origin, the eggplant parmigiana was probably not made with Parmigiano cheese which is now a standard ingredient. Most likely the recipe included cheeses available in the South of Italy such pecorino, provolone, caciocavallo, or mozzarella.
I have registered this dish in the list of the mistreated foods of Italy. Too often I see impossibly greasy recipes oozing cheap dairy, heavy bread-crumb coating and drowning in massive amounts of oil.
On the other hand I lost count of absurd solutions to make it “light” which often results in something flavorless and with the wrong texture.
A proper eggplant parmigiana is made with fried eggplants which are then baked with a little cheese and tomato sauce. It is a simple vegetarian dish which is fantastic if properly prepared. Make sure to drain the oil from the fried eggplants for several hours or, even better, overnight.
Recipe
Ingredients
- 2 large eggplants
- 300 gr / 8 oz fresh mozzarella, sliced
- 1 400 gr / 12 oz tin peeled or diced San Marzano tomatoes
- 1 small onion, finely diced
- 4 tablespoons grated Parmigiano
- 10-12 fresh basil leaves
Ahhh….. You’ve done it again! I’ve eaten a shed-load of lunch – I’m ready to pop – and now, after reading this gorgeous mouthwatering blog – I’m hungry all over again!
It looks so gorgeous. It sounds yummy and healthy, too. Thanks for sharing.
Hi Letty
Wow that looks so delicious I want to make it but have 2 questions……… what is evo oil? and what are San Marzano tomatoes?
Will let you know when i make it!
Janey xx
Ciao Janey, thanks for visiting my blog!
EVO is extra virgin olive oil. San Marzano is a variety of plum tomato which is used in the vast majority of Italian tinned/bottled tomatoes products http://en.wikipedia.org/wiki/San_marzano . I am sure you have seen them a million times at the supermarket. Please let me know how the recipe works out. Please make sure to watch the video. Preparing the eggplants it’s key to this fabulous dish.
Wow — another recipe that I would love to learn how to make — properly, that is!
See you soon!
Sandra, do I take this as a hint?
I am SO subtle, aren’t I! 🙂
Ciao, Letty!
I grew up in Italy & this is exactly how I remember eating this dish – including served at room temperature! I’m growing San Marzano tomatoes in my garden and am anxious to see how they taste. I’m convinced the soil in Italy makes everything taste better!
I’m definitely going to try this.
Grazie!
Grazie Susan, you have a wonderful blog! I am sure that your San Marzano will be delicious, fresh sun ripened tomatoes are the best!
Hey Letty! Perfect recipe! I will try it out soon.
Just one question – what other cheese can I use apart from mozzarella?
http://coloredgrains.wordpress.com/
Ciao I’d love to know your first name!
I would use a different cheese only in an emergency. You need a very mild cows milk cheese that melts easily and is not salty. So no ricotta nor Swiss cheese. The first does not melt and the second has a stronger aftertaste.
There you go, that is my first name: Kausambi. 🙂
And I will keep the cheese-advice in mind. This is definitely going to be one of the weekend lunches!
Beautiful name, thank you! Let me know how the parmigiana works out. The basil is so fragrant now, it’s the perfect time to make it.
Oh yum! Since I’m lactose intolerant…I know I can get lactose-free mozzarella, but the parmigiano? Hmm…
Ciao Saretta, parmigiano has a very low lactose content, so if you use just a sprinkle you should have no problems. I also am lactose intolerant and I am able to eat some aged cheeses.
Ho scoperto questa ricetta via blog di SandraC, e ora trovo difficile di passare una melanzana nel negozio di alimentari.
ah, thank you so much, I love to hear this!
What a pretty version of this classic dish! I always make mine the way my grandmother did, dipped in flour and egg before frying. A friend from Naples tells me it is typical of the hinterlands of Campania, while frying the eggplant ‘naked’ is typical of Naples and costal Campania. It makes the dish even richer, but like you say, this dish was not meant to be dietetic! On the other hand, breading the eggplant, so very common here in the States, is an abomination!
By the way, when I posted on la parmigiana, I got a rather ‘hot’ comment from a Sicilian, who claimed that mozzarella did not belong in a real parmigiana, which, he said, was from Sicily, not from Naples…. That was the first time I had heard about the Sicilian version.
ah Frank you are always so competent, thank you! Indeed eggplant traditionally coated in Naples but I must admit that I have never tried that version as everywhere else eggplant parmigiana is made with “naked” slices. I love the term by the way. My mum was a Sicilian born in 1930. She used mozzarella all her life. Her sisters use mozzarella. So many families, so many recipes – this is Italy – and everyone is convinced to know the only one!
Hi Letizia! Well we got home and I just couldn’t wait to make the eggplant parmigiana! We had friends over last night and we all loved it. I feel so great right now! I am happy to know that I can cook something that tastes so great! Thanks so much! Best from the West! – Matt Moses
Hi Matt, it’s been lovely to have you here and to share my mum’s recipe!
Loved reading this thank yoou
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