Authentic Parmigiana Recipe
Sicily, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Depending on the region, this classic southern Italian eggplant casserole is made with fried or grilled slices of eggplant layered with an aromatic, basil-flavored tomato sauce and one or more cheeses such as pecorino Siciliano, mozzarella, fior di latte, or even scamorza and caciocavallo Silano. Hard-boiled eggs may also be added to the layers, and the final casserole is given a generous topping of grated cheese before being put to bake. Contrary to popular belief, parmigiana originally had nothing to do with Parmigiano-Reggiano cheese, even though it is nowadays used in many recipes as it makes for an extra crunchy top crust. Also, while parmigiana can be prepared as a vegetarian dish, some regional recipes include pork sausage or even mortadella to make for a more substantial meal.
Cooking tips
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eggplants
How you slice the eggplants depends on their shape. The round ones should be cut into rounds, and the long ones should be cut lengthwise. As far as how thin or thick to slice the eggplants, most recipes suggest cutting them to a 0.5 cm (1/4-inch) thickness. Most classic parmigiana recipes call for pan-fried eggplant slices. Still, eggplant slices can be lightly brushed with olive oil and grilled until ... Read more -
how to peel, core, and deseed the tomatoes
Wash and dry the tomatoes. Then, with a pairing knife, core the tomatoes — cut down with the knife beside the stem from the top into the center, cutting all around the stem, then remove it. Place the tomatoes cored side down, then, with a knife, make a cross on the bottom of each tomato. Drop the tomatoes in boiling water in batches and let blanch for 15-20 seconds. Transfer with a slotted spoon into ... Read more -
tomato sauce
If you're not too keen on making your own tomato sauce, the homemade version can easily be substituted with the store-bought option or the so-called passata di pomodoro, which is basically a velvety-smooth sauce made with puréed and sieved tomatoes. Passata is ideal for various casseroles, stews, Bolognese, and many other sauces. -
cheese
Even though tuma cheese or fresh pecorino Siciliano is the preferred ingredient in the parmigiana alla Siciliana recipe, it can be substituted with other pecorino cheese varieties. As for parmesan cheese, most recipes opt for Parmigiano-Reggiano, but Grana Padano works just as well. Also, if you're having trouble finding southern Italian cheeses such as caciocavallo, for di latte, or scamorza, any ... Read more
Recipe variations
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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.
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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.
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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.
Italian Academy Of Cuisine's Parmigiana Di Melanzane all'emiliana
PREP 30min
COOK 50min
READY IN 1h 20min
Adapted 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.
Ingredients
4 medium-sized eggplants
50g (1.75 oz) prosciutto crudo, cut into long thin slices
1 small onion
300g (10.5 oz) tomatoes
50g (1.75 oz) butter
flour, as needed
olive oil, as needed
salt and pepper, to taste
Preparation
Wash and dry the eggplants, then cut the ends off and slice them lengthwise into 4 mm (1/6-inch) thick slices.
Dredge the slices in flour, then fry in oil. Once fried, place on trays lined with paper towels to drain.
Peel the tomatoes. For instructions on peeling tomatoes, check out our "cooking tips" section.
Add the butter to a saucepan, then melt over medium heat. Add the thinly sliced onion and sauté until translucent. Next, add the prosciutto crudo and stir-fry for a few minutes. Finally, add the peeled tomatoes.
Season with salt and pepper. Then, add the eggplant slices to the saucepan and simmer, uncovered, for 15 minutes.
Other Variations
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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 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.
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