Eggplant Parmigiana , known as Parmigiana di melanzane in Italian, is one of the most beloved dishes from the Italian tradition, especially in Southern Italy. Although the name "Parmigiana" might make you think that the dish originates from Emilia (Parma), this dish actually has deep roots in regions such as Campania and Sicily. The dish is a tribute to the flavors of the Mediterranean with the use of simple but amazing ingredients: eggplants , tomato , mozzarella and Parmesan cheese .
Its origins are disputed: some believe it originated in Sicily, when the eggplant was introduced by the Arabs, while others claim its origins are 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 aubergines are fried , a step that gives the dish an irresistible flavor, loved especially in Southern Italy. Frying the aubergines is almost a ceremony: the crispy exterior and soft inner texture perfectly match the tomato sauce and cheese, creating a harmonious flavor experience that enchants the palate.
There is a "light" version where the aubergines are baked or grilled to reduce the calories. Although this is a healthier alternative, for many it is almost a crime not to fry the aubergines . In Southern Italy, where Parmigiana is the star of the Sunday table, the taste of fried aubergines is considered pure poetry!
Traditional Recipe for Eggplant Parmigiana
Ingredients:
- 1 kg eggplants
- 700 g tomato puree (passata di pomodoro)
- 300 g mozzarella (best fiordilatte)
- 100 g grated Parmigiano Reggiano
- Oil for frying
- 1 small onion
- Fresh basil
- Extra virgin olive oil
- Salt and pepper
- Flour (for frying eggplants)
Procedure:
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Prepare the aubergines: Wash the aubergines and cut them into slices about 1 cm thick. Salt each slice and place them in a colander with something heavy on top to drain the bitter liquid. Let them rest for about 30 minutes.
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Fry the eggplants: Rinse and dry the eggplant slices well. Coat them lightly in flour and fry them in hot oil until golden and crispy. Let them drain on kitchen paper to remove excess oil.
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Prepare the tomato sauce: In a pan, sauté the chopped onion in a little extra virgin olive oil. Add the tomato paste, salt and pepper, and simmer for 20-30 minutes over low heat. Add the fresh basil towards the end of cooking.
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Assemble the parmigiana: In an ovenproof dish, spread a thin layer of tomato sauce on the bottom. Then add a layer of fried eggplant, cover with a little tomato sauce, diced mozzarella and a sprinkle of parmesan. Repeat the process until all the ingredients are used, finishing with a layer of sauce, parmesan cheese and some basil leaves.
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Baking: Bake the eggplant parmigiana in the oven at 180°C for about 40-45 minutes, until the surface is golden and the cheese is melted.
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Let rest and serve: Let the dish rest for at least 15 minutes before serving so the flavors can blend perfectly.
The Lighter Version
For a lighter version, the aubergines can be grilled or baked instead of fried. Cut the aubergines as described above and bake them in the oven at 200°C for 10-15 minutes, turning them halfway through. Although the result is still delicious, the taste of fried aubergines is irreplaceable for those who want the real Parmigiana: I, who am from southern Italy, highly recommend: choose the original version!
Conclusion
Eggplant Parmigiana is a dish that captures the essence of Italian cuisine: rich, authentic and capable of satisfying all the senses. Whether you choose the fried or the lighter version, it remains one of our gastronomic masterpieces. A dish that, at first bite, takes you back to the long Sunday lunches of Southern Italy.
Buon appetito!
