Southern Italian cuisine is synonymous with tradition, flavor and authenticity.

Among its most iconic dishes are the Parmigiana di Melanzane stands out as a taste icon that tells stories of family and conviviality.
Made with a few genuine ingredients, parmigiana encompasses the best of Southern produce: fresh eggplant, fragrant tomato sauce, stringy mozzarella and a touch of basil.
Let’s discover together the history of this dish and how to prepare it following the original recipe!

Origins of Eggplant Parmigiana

Parmigiana is a dish with deep roots in Sicily, Campania and Puglia, regions that vie for the origin of this delicacy. The name “parmigiana” probably derives from the Sicilian term “parmiciana,” meaning the wooden slats of the shutters, similar to the arrangement of eggplant slices in the dish. This delicacy has become a symbol of Southern cuisine because of the simplicity of its ingredients and its ability to bring out the genuine flavors of the land.

Ingredients for 4 people

Preparation

1. Preparation of eggplant:

          • Wash the eggplants, cut them into slices about 0.5 cm thick and arrange them on a colander. Sprinkle them with coarse salt and let them sit for 30 minutes to remove the vegetable water and bitter aftertaste.
          • Rinse the slices under running water, dry them well and flour them lightly.

2. Frying:

          • In a large frying pan, heat plenty of seed oil. Fry the eggplant slices until golden brown on both sides, then drain on paper towels to remove excess oil.

3. Preparation of sauce:

          • In a saucepan, heat a drizzle of extra virgin olive oil and sauté a clove of garlic. Add the tomato puree, season with salt and cook over low heat for 20 minutes. When cooked, add a few leaves of fresh basil.

4. Assembly:

          • In an oven dish, spread a thin layer of tomato sauce. Arrange a first layer of fried eggplant, cover with more sauce, add mozzarella cubes and a sprinkling of Parmesan cheese. Continue with the layers until you run out of ingredients, ending with sauce, parmesan and basil.

5. Cooking:

          • Bake the parmigiana in a preheated oven at 180°C (350°F) for about 30 minutes, until the surface is nicely gratinated.

6. Rest and service:

          • Let the parmigiana cool for at least 10 minutes before serving. This time allows the flavors to blend best.

Tips and variations

  • Light: If you prefer a lighter version, you can grill the eggplant instead of frying it.
  • Enrichments: In some regional variations, hard-boiled eggs or ham are added between the layers.
  • Storage: Parmigiana keeps perfectly well in the refrigerator for 2-3 days and can be reheated in the oven or pan.

Conclusion

Eggplant Parmigiana is not just a dish: it is a journey into the authentic flavors of Southern Italy, a symbol of our culinary tradition. Perfect for a family lunch or dinner with friends, this recipe highlights the love for quality and authenticity of local products. Try it yourself and be won over by its unique goodness!

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