The fact is that there is much more to this seemingly unassuming dish than meets the eye, as there are many versions of parmigiana throughout Italy. Yes, even versions that are made with hard-boiled eggs. And yes, you've read that correctly.
Let's begin
Despite its name, parmigiana is a dish that has nothing to do with the world-famous Parmigiano Reggiano cheese, though it is now often used to give the parmigiana a beautiful top crust. Also, it is often wrongly assumed that parmigiana originated in Parma, while the truth is that many Italian cities claim to be the home of this national favorite.
Sicily Credits: Shutterstock
Credits: Shutterstock
Credits: Shutterstock
It is mostly assumed that the modern-day parmigiana was created in Sicily when the Spaniards first brought tomatoes to Italy during the Age of Discovery. Parmigiana is now available in several regional variations. Sicily, Calabria, Campania, Puglia, and even Emilia-Romana all having their local version (according to the Italian Academy of Cuisine!).
Credits: TasteAtlas
Now, read on to gain all the ins and outs on parmigiana that would shame even the strictest Italian nonna.
Eggplants - how to prepare them?
No matter where in Italy you are, you will always give the eggplants the standard treatment — slicing, salting, and disgorging them, then either frying or roasting them, depending on the region.
For example, in Sicily, they roast them, while in Calabria, they make parmigiana with both roasted and fried eggplant.
Credits: Shutterstock
How to pick the right cheese?
Although most recipes will call for mozzarella and Parmigiano Reggiano, you should always, if possible, go for local cheeses, more typical for the region where parmigiana hails from.
In Sicily, that’s caciocavallo and tuma cheese; in Calabria, Naples, and Puglia it’s mozzarella, fior di latte, and Parmigiano Reggiano.
Credits: TasteAtlas
A common thread? All types of cheese have good melting properties.
Tomato sauce and seasonings
In Italy, the generic term tomato sauce is rarely used. There, recipes call for either passata, pureed tomatoes, or a version of marinara sauce. Basil is the only seasoning that is used. It is typically added between the parmigiana layers, and while it is commonly used in the Sicilian and Neapolitan version, it is often left out in Apulia and Calabria.
Credits: Shutterstock
Now about those eggs
In Sicily, parmigiana is made one of two ways — with hard-boiled eggs and without them. Maybe right now you're scoffing at the thought of it, but it all makes sense. See, to make the dish more satiating, Sicilians (and Calabrians, for that matter) put a layer of hard-boiled eggs in their parmigiana.
Credits: TasteAtlas
In fact, to make it even more filling, they make what's called parmigiana rinforzata (lit. reinforced parmigiana), which has an extra layer of prosciutto cotto (in Sicily) or mortadella (in Calabria).
In Apulia, on the other hand, they make the reinforced parmigiana a bit differently. Instead of hard-boiled eggs and prosciutto cotto (or mortadella), they went with salsiccia, a fresh and seasoned pork sausage.
So, now that you've got to know all the nitty-gritty, maybe next time you decide to make parmigiana, you try some of the stuff mentioned here. For starters, put those eggs in; you only live once.
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