Eggplant Parmigiana, also known as Melanzane alla Parmigiana, is a classic Italian dish that has become popular worldwide. It is a vegetarian dish made of eggplant, tomato sauce, and cheese. It can be served as a main dish or a side dish and is perfect for a family dinner or a special occasion.
History
The exact origins of Eggplant Parmigiana are unknown, but it is believed to have originated in the southern Italian regions of Campania, Sicily, or Calabria. The dish is believed to have been inspired by the Arab dish “Maghmuma,” which is a layered dish of eggplant and meat that is popular in the Middle East.
The dish was first mentioned in a cookbook by the Italian chef Vincenzo Corrado in 1773. The recipe was a simple one, with eggplant slices fried in olive oil and layered with tomato sauce and Parmesan cheese. Over time, the recipe evolved, with some variations including the addition of mozzarella cheese and breadcrumbs.
Recipe
Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- Salt
- Olive oil
- 2 cloves of garlic, minced
- 28-ounce can of crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 cup breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1/2 cup fresh basil leaves, torn
- 1 pound fresh mozzarella cheese, sliced
Instructions:
- Preheat oven to 375°F (190°C).
- Place eggplant slices in a colander and sprinkle generously with salt. Let them sit for at least 30 minutes to release moisture.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add crushed tomatoes, dried basil, dried oregano, and red pepper flakes. Simmer for 10-15 minutes, stirring occasionally.
- Rinse the eggplant slices under running water and pat dry with paper towels.
- In a shallow dish, mix breadcrumbs with freshly grated Parmesan cheese.
- Dip eggplant slices in the breadcrumb mixture, making sure they are evenly coated.
- In a large skillet, heat olive oil over medium heat. Add the coated eggplant slices and fry until golden brown on both sides, about 2-3 minutes per side.
- Transfer the fried eggplant slices to a plate lined with paper towels to drain excess oil.
- In a large baking dish, spoon a layer of tomato sauce on the bottom. Add a layer of fried eggplant slices, followed by a layer of fresh basil leaves and sliced mozzarella cheese. Repeat the layers until all ingredients are used up.
- Bake for 30-35 minutes or until the cheese is melted and bubbly.
- Let the Eggplant Parmigiana rest for 10 minutes before serving.
Variations
There are many variations of Eggplant Parmigiana, depending on the region of Italy and personal preferences. Some variations include:
- Adding sliced zucchini or yellow squash to the layers
- Using different types of cheese, such as ricotta or pecorino Romano
- Adding ground beef or sausage to the tomato sauce
- Using different herbs, such as rosemary or thyme
Conclusion
Eggplant Parmigiana is a classic Italian dish that is loved by many around the world. Its history dates back centuries, and the recipe has evolved over time to include different variations. This vegetarian dish is easy to make and perfect for a family dinner or special occasion. Cooking tips include salting the egg
