Are you looking for Eggplant Parmesan Recipe? You are in the right place! Here you can find the real Eggplant Parmesan Recipe. The Italian original recipe is made with eggplants, Parmigiano cheese, Mozzarella cheese and tomato sauce as main ingredients.
It’s a dish of the Italian tradition, a popular recipe throughout our country, from north to south, with some regional differences. In Sicily, for example, they use Caciocavallo cheese, in Campania, mozzarella or Bufala. Someone adds eggs, someone fry the eggplant with breadcrumbs, other with white flour. So in Italy there are different variants of Eggplant Parmesan recipe. But I will show you the most popular and famous one.
Eggplant Parmesan recipe
- 2 eggplants medium size
- 500 ml of tomato sauce
- 100 g (3,5 Oz) of flour
- oil for frying
- 300 g (10,6 Oz) of grated Parmigiano cheese
- 300 g (10,6 Oz) of Mozzarella cheese
- extra virgin olive oil
- a few leaves of fresh basil
- salt and pepper
Eggplant Parmesan Recipe can be prepared in a large baking dish or small baking pans according to your preference. In the first case it’s better to cut the eggplants lengthwise, in the second widthwise.
Cut the eggplant into slices about half a centimeter (1), then cover the eggplant slices with the white flour from both sides (2) and fry them in seed oil (2-3).
Remove the eggplant slices when they are nicely browned and dry up excess oil on paper towels (4). Now we can start to compose our Eggplant Parmesan.
Put on the bottom of the baking dish a little extra virgin olive oil and a tablespoon of tomato sauce (you can find the recipe here) (5). Then place a slice of fried eggplant and another tablespoon of tomato sauce on it (6).
Add grated Parmesan cheese (7) and a few cubes of mozzarella (8). Repeat this sequence of ingredients to fill the baking dish (9).
Finish with cheese and a drop of extra virgin olive oil (10). Add salt and pepper to taste and a few leaves of fresh basil. Bake at 180° (350F) for about 30 minutes (11-12).
Eggplant Parmesan recipe: origins
Eggplants are a widely used vegetables in the southern Italian cuisine. Their use in this recipe suggests a southern origin. But Parmigiano Reggiano cheese (abundantly used in the recipe) and its name, make us think of Emilian origins and in particular of Parma, a city located in northern Italy.
Many people think about Neapolitan origin for the use of mozzarella and Bufala.
The last but not the least: someone claims that the name “Parmigiana” does not come from Parmigiano cheese, but from the Sicilian word “parmiciana”, which in Sicily refers to the window shutters: the set of stacked strips of wood forming the shutters remember the eggplant arrangement in the eggplant parmigiana recipe.
The lack of unquestionable historical sources about the origin of eggplant parmesan recipe leaves open the contest among Sicily, Naples and Parma about the paternity of this dish!