Parmigiana di Melanzane | Genuine Italian Eggplant Parm Recipe

This dish goes by a couple of totally different names exterior of Italy: eggplant parm, eggplant parmesan, eggplant parmigiana… In Italy, it’s identified by just one: Parmigiana di Melanzane. It’s an extremely scrumptious baked dish, with layers of fried eggplant slices, cheese, tomato sauce, and basil.

Parmigiana di Melanzane | Genuine Italian Eggplant Parm Recipe

The place is Parmigiana di Melanzane From?

A controversial topic in Italy!

One idea is that it comes from town of Parma. Is smart, contemplating the title, proper? Not so quick, as a result of the time period “parmigiana” has been linked to varied Sicilian phrases similar to “damigiana” (a sort of wicker casserole dish), “palmigiana” (a type of louver shutter paying homage to the eggplant layers in look), and “parmiciana” (which implies “Persian”).

In any case, the earliest written recipes come from Naples, the place the dish as we all know it immediately definitely developed. It’s a basic in Napoli, the place they often even exchange the tomato sauce with their tremendous wealthy ragù alla Napoletana!

The way to Deal with the Eggplants

Whereas the eggplants should be fried, they don’t should be battered (opposite to standard conception). Don’t dip them in egg, don’t dip them in bread crumbs, don’t dip them in flour. The fantastic thing about fried eggplants is the interaction between the oil and vegetable—it’s a magical course of that shouldn’t be interrupted!

One standard method is salting eggplants previous to cooking with them, a measure which helps suck out extra moisture and may even assist to sweeten the vegetable. It is a trick that Italians hardly ever use because it’s fully pointless with high-quality, in-season produce. When you stay in North America like us, you in all probability solely have entry to eggplants that are bred to be as large and waterlogged as potential. Therefore, this trick is kind of helpful at occasions.

When you really feel this step is critical, flippantly salt the eggplant slices and allow them to drain in a colander for an hour or two previous to frying.

The way to Make the Excellent Eggplant Parmigiana

One of many greatest frustrations with making a very good parmigiana is attempting to maintain the dish from turning into too moist, a very frequent downside in North America the place eggplants are fairly watery (see above). To treatment this, strive cooking down the tomato sauce in order that it’s thicker, and drain the chopped mozzarella in a single day to shed as a lot liquid as potential. This may end in the very best end result and a scrumptious parmigiana!

Parmigiana di Melanzane | Genuine Italian Eggplant Parm Recipe

• 3 giant eggplants

• Frying oil (additional virgin olive oil is finest, in any other case use a impartial oil of your selection)

• Salt

• 3 cups (710ml) easy tomato sauce

• 12.5 oz. (350g) chopped mozzarella, or to style

• 1 cup (85g) grated Parmigiano-Reggiano cheese, or to style

• Recent basil

• Deep frying pan

• Metallic tongs for frying (non-obligatory, two forks work as nicely)

• Slotted spoon

• Paper towels

• 2-quart baking dish, or comparable

• Aluminum foil

Thinly slice the eggplants into cross-section discs. In the meantime, fill a deep frying pan with 1 inch of oil and convey as much as medium/excessive warmth. Like each Italian nonna, we by no means use a thermometer when frying. As a substitute, we simply drop a small piece of eggplant within the oil when it’s sizzling. If it begins to bubble and fry immediately, the oil is sizzling sufficient to fry! No have to overthink it.

Working in batches in order to not overcrowd the pan, drop the eggplant slices in and fry till they’re flippantly golden and wrinkled. Take away the eggplants with a slotted spoon to a paper towel to empty, and sprinkle them with salt.

Preheat an oven to 370 levels F (185 C).

Unfold a skinny layer of tomato sauce within the backside of a 2-quart baking dish. Cowl this with a single layer of barely overlapping eggplant slices. Over the eggplant, unfold some chopped mozzarella, some torn items of basil, and a beneficiant grating of Parmigiano cheese. Unfold one other skinny layer of sauce and repeat all of the above steps till you’ve layered all of the eggplant. End by masking the highest in a good unfold of tomato sauce and loads of grated cheese.

Cowl the dish in aluminum foil and bake it for 20 minutes. Take away the foil and cook dinner the parmigiana an additional 30-45 minutes, or till the highest is starting to crisp.

Let the dish cool for a minimum of half-hour earlier than serving. Optionally, serve it chilly as an alternative of heat.

Buon appetito!

Need extra eggplant recipes? Try an entire video we made all about our favorites: