Eggplant or Aubergine Parmigiana, known as Parmigiana di melanzane in Italian, is one of the most beloved dishes from Italian tradition, especially in the south. Despite the name "Parmigiana," which might suggest an origin in Emilia (Parma), this dish is actually deeply rooted in southern regions like Campania and Sicily. The dish is a celebration of Mediterranean flavors, thanks to the use of simple yet extraordinary ingredients: eggplant, tomato, mozzarella, and parmesan.
The origins are debated: some believe it comes from Sicily, given that eggplant was introduced by the Arabs, while others claim its origin is Neapolitan. Regardless, Eggplant Parmigiana has become a symbol of Italian home cooking, loved for its richness and as a timeless comfort food.
Tradition and the Deliciousness of the Dish
In the traditional version, the eggplant is fried, a step that gives the dish an irresistible flavor, especially loved in southern Italy. Frying the eggplant is almost a ritual: the crispy exterior and soft interior texture perfectly complement the tomato sauce and cheese, creating a harmonious flavor that delights the palate.
There is a "light" version where the eggplant is baked or grilled to reduce calories. While this is a healthier alternative, for many, it is almost a crime not to fry the eggplant :). In southern Italy, where Parmigiana reigns supreme at Sunday family tables, the taste of fried eggplant is considered pure poetry! As a southerner myself, I strongly recommend: choose the original version!
Traditional Eggplant Parmigiana Recipe
Ingredients:
- 1 kg of eggplants
- 700 g of tomato sauce
- 300 g of mozzarella (preferably fiordilatte)
- 100 g of grated Parmigiano Reggiano
- Frying oil
- 1 small onion
- Fresh basil
- Extra virgin olive oil
- Salt and pepper
- Flour (for frying the eggplant)
Preparation:
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Prepare the eggplants: Wash the eggplants and cut them into slices about 1 cm thick. Salt each slice and place them in a colander with a weight on top to draw out the bitter liquid. Let them rest for about 30 minutes.
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Fry the eggplant: Rinse and dry the eggplant slices well. Lightly flour them and fry them in hot oil until golden and crispy. Drain them on paper towels to remove excess oil.
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Prepare the tomato sauce: In a pan, sauté the chopped onion in a bit of extra virgin olive oil. Add the tomato sauce, season with salt and pepper, and let it simmer for 20-30 minutes over low heat. Add fresh basil at the end of cooking.
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Assemble the parmigiana: In a baking dish, spread a thin layer of tomato sauce on the bottom. Lay down a layer of fried eggplant, cover with some tomato sauce, cubed mozzarella, and a sprinkle of parmesan. Repeat the process until all ingredients are used, finishing with a final layer of sauce, parmesan, and a few basil leaves.
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Bake: Bake the eggplant parmigiana in the oven at 180°C (350°F) for about 30-40 minutes, until the surface is golden and the cheese has melted.
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Rest and serve: Let the Parmigiana rest for at least 15 minutes before serving, allowing the flavors to meld perfectly.
The Lighter Version
For a lighter version, the eggplant can be grilled or baked instead of fried. Slice the eggplant as described above and bake them in the oven at 200°C (400°F) for 10-15 minutes, flipping halfway through. While the result is still delicious, the taste of fried eggplant is irreplaceable for those who crave the real Parmigiana: as a southerner myself, I strongly recommend: choose the original version!
Eggplant Parmigiana is a dish that captures the essence of Italian cuisine: rich, authentic, and able to satisfy all the senses. Whether you choose the fried or the lighter version, it remains one of our culinary masterpieces. A dish that, with the first bite, transports you back to long Sunday lunches in Southern Italy.
Buon appetito!
