Parmigiana
(Parmigiana di melanzane)
Found throughout southern Italy, parmigiana di melanzane is a type of gratinated vegetable casserole traditionally made of fried or grilled slices of eggplant layered with basil-flavored tomato sauce and topped with one or more cheeses, such as mozzarella, pecorino Siciliano, scamorza, and caciocavallo Silano.
Contrary to popular belief, parmigiana has nothing to do with parmigiano Reggiano cheese, even though it is used in many recipes as it makes for a crunchier crust. Nor, in fact, does it have any connection with the city of Parma whatsoever. In fact, the name of this scrumptious summer dish supposedly stems from parmisciana, the word for “Persian” in the Sicilian dialect, and it is often suggested that the word is rooted in the Arabic badhnajan or Turkish patlıcan, both of which mean “eggplant”.
Although the eggplant was introduced to Italy by the Arabs as early as the 8th century, the parmigiana we know today may have originated in Sicily at around the 16th century, when tomatoes were first brought to Italy from the New World by the Spaniards.
Later, the eggplant casserole spread across the country, taking on a version of its own in each region. Regardless of its true origins and the many different takes on the classic recipe, parmigiana di melanzane remains Southern Italian comfort food at its best, and is one of the most popular Italian dishes today.
Types of Parmigiana
Part of
Cuzzetiello
Cuzzetiello is a Neapolitan sandwich that consists of the end part of a rustic bread loaf called pane cafone that is typically stuffed with either Neapolitan ... Read more
Recipe variations
Italian Academy of Cuisine's Parmigiana di Melanzane alla Siciliana
READY IN 1h 20minPublished by the Italian Academy of Cuisine, the Sicilian version is enriched with hard-boiled eggs and uses the so-called tuma cheese, which is basically fresh pecorino Siciliano, and caciocavallo - cow's milk spun curd cheese.
Italian Academy Of Cuisine's Parmigiana Di Melanzane all'emiliana
READY IN 1h 20minAdapted from the website of the Italian Academy of Cuisine, this parmigiana recipe takes on a different approach to the classic parmigiana — the eggplant slices, once fried, are simmered in a tomato sauce and not layered in a casserole.
Italian Academy of Cuisine's Parmigiana di Melanzane alla Napoletana
READY IN 1h 20minPublished by the Italian Academy of Cuisine, the Neapolitan version features the use of Parmigiano Reggiano cheese but also fior di latte, which is akin to mozzarella but made with 100% whole cow's milk.
Italian Academy of Cuisine's Parmigiana di Melanzane alla Calabrese
READY IN 3h 30minThis recipe for Calabrian-style parmigiana, which is characterized by the use of prosciutto cotto or mortadella, as well as hard-boiled eggs, is adapted from the website of The Italian Academy of Cuisine.
Italian Academy of Cuisine's Parmigiana di Melanzane alla Pugliese
The recipe is courtesy of the Italian Academy of Cuisine. The thing that sets the Pugliese parmigiana apart is that the eggplant slices are coated in eggs and flour and then fried. Besides eggplant, the Pugliese parmigiana has tomato sauce, mozzarella, and Parmigiano-Reggiano as the main ingredients, as stated in this recipe.
Parmigiana Authentic recipe
Published by the Italian Academy of Cuisine, the Sicilian version is enriched with hard-boiled eggs and uses the so-called tuma cheese, which is basically fresh pecorino Siciliano, and caciocavallo - cow's milk spun curd cheese.
WHERE TO EAT The best Parmigiana in the world (according to food experts)
