Eggplant parmigiana is one of the most beloved dishes in Italian culinary tradition.
Fragrant, tasty, and incredibly versatile, this recipe wins over the palate with its combination of layers of eggplant, tomato sauce, mozzarella, and Parmesan cheese.
Eggplant parmigiana is a vegetarian dish that, despite its simplicity, requires a bit of attention during preparation to achieve a perfect result.
Here is how to make eggplant parmigiana following the traditional recipe, with tips on ingredients, cooking techniques, and possible variations.
The origins of eggplant parmigiana: Naples or Sicily?
Eggplant parmigiana is a dish contested between different Italian regions, particularly Campania and Sicily.
The origin of the name 'parmigiana' is debated.
According to one hypothesis, Sicily might claim the origin of the term, which could derive from 'parmiciana', a Sicilian word that refers to the wooden slats of shutters, similar to the arrangement of the eggplants in the dish.
However, the Emilia-Romagna region could also claim a connection to this recipe, as some believe that the name derives from Parmigiano Reggiano, the cheese often used in the dish’s preparation.
Despite these theories, eggplant parmigiana, as we know it today, is first documented in a nineteenth-century Neapolitan cookbook.
The local Sicilian version is equally famous and differs by some variations in ingredients, such as the addition of pecorino or the use of drier eggplants.
Ingredients for a perfect eggplant parmigiana
To make a traditional eggplant parmigiana, you will need quality ingredients:
- Eggplants (preferably long black ones, which have fewer seeds and are more suitable for frying)
- Tomato puree or high-quality peeled tomatoes
- Mozzarella (preferably well-drained fiordilatte)
- Grated Parmigiano Reggiano PDO
- Fresh basil
- Extra virgin olive oil
- Peanut oil (for frying)
- Salt
How to prepare eggplant parmigiana: all the steps
1. Prepare the eggplants
The first step is preparing the eggplants.
After washing and drying them, slice them into pieces about half a centimeter thick.
To remove any possible bitter aftertaste, you can place them in a colander with some coarse salt and let them rest for about an hour.
Then, rinse them and dry them well with a kitchen towel.
2. Fry or grill the eggplants?
The classic version of eggplant Parmesan involves frying the eggplants, a step that adds more flavor to the dish.
For a lighter Parmesan, you can also grill them, but the result will be less creamy.
If you choose to fry, heat plenty of vegetable oil in a pan and fry the eggplant slices until golden.
Drain them on paper towels to remove excess oil.
3. Prepare the tomato sauce
While the eggplants are cooling, prepare the sauce.
In a saucepan, sauté a clove of garlic with a drizzle of extra virgin olive oil.
Add crushed tomato puree or crushed peeled tomatoes and let it simmer on low heat for about 20-30 minutes.
Season with salt and add a few fresh basil leaves at the end.
4. Assemble the parmigiana
Now you can assemble the parmigiana: in a baking dish, spread a first layer of sauce, then a layer of eggplants, some diced mozzarella and a sprinkle of Parmesan cheese.
Continue alternating layers until all ingredients are used, ending with sauce, mozzarella, and plenty of Parmesan cheese.
5. Baking
Bake the parmigiana at 356°F for about 30-40 minutes, until the surface is golden and slightly crispy.
Once cooked, let it rest for at least 15-20 minutes before serving: this way the flavors will blend better.
Tips and variations of eggplant parmigiana
Light version: in addition to grilling the eggplants, you can reduce the amount of cheese and use light mozzarella.
White parmigiana: replace the tomato sauce with a bechamel cream for a more delicate version.
Addition of ham: in some variations, cooked ham is added between the layers for a richer taste.
Preparing eggplant parmigiana takes some time, but the result is an irresistible dish that everyone agrees on.
Both in the traditional Neapolitan version and the Sicilian variant, this recipe is a true pillar of Italian cuisine, to be enjoyed with family or friends.