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Original Eggplant Parmigiana Recipe

Original Eggplant Parmigiana Recipe

Eggplant Parmigiana is one of the most famous and loved Italian recipes. It is specially prepared in southern Italy with many delicious variations, such as fried, grilled, baked, mozzarella, and other types of cheese.

This dish does not have a clear origin place, but three places still constantly fight over whether it was made there. These three places are Sicily, Emilia Romagna, and Naples.

The answer to this enigma seems to leave no doubt that the eggplant parmigiana is of Sicilian origin.  

Original Eggplant Parmigiana Recipe

How can a particular southern recipe have a northern name?

Some say the dish was born in Sicily in the late Middle Ages and was originally a preparation based on fried aubergines sprinkled with pecorino. Served with Parmigiano cheese, tomato sauce is combined with Parmigiano in today's era.

Parmigiana derives from “Parmeciana”, which in the Sicilian nineteenth century indicated a “shutter made of wooden slats positioned like pegs on a ladder, one above the other”.

Original Eggplant Parmigiana Recipe
Cooking Method
Difficulty Beginner
Prep Time: 10 mins Cook Time: 20 mins Rest Time: 1 hr Total Time: 1 hr 30 mins
Servings 4
Best Season Summer

Eggplant Parmigiana, also known as Melanzane alla Parmigiana in Italian, is a classic Italian dish made with layers of fried eggplant slices, tomato sauce, and cheese, typically Parmigiano Reggiano cheese.

    Tomato Sauce
  • 3 tablespoons Evo oil
  • 1 1/2 cup tomato puree
  • 1 small onion (chopped)
  • salt and pepper
  • 2 fresh basil leaves
  • Eggplant
  • 2 medium-large size eggplants
  • 3.5 ounces Parmigiano Reggiano cheese or Pecorino cheese (grated)
  • salt coarse
  • sunflower oil
    • Wash and dry the eggplants, and cut them with a mandolin by length.
    • Place the slices inside a colander and sprinkle with some coarse salt.
    • Leave it like this for at least 1 hour.
    • Meanwhile, take care of the sauce.
    • Pour a drizzle of extra virgin olive oil into a large saucepan and add the chopped onion. Let it brown lightly.
    • Pour the tomato puree and cook for at least 30 minutes, adding salt and pepper.
    • Heat plenty of sunflower oil.
    • Rinse the aubergine slices and squeeze them with your hands, careful not to break them.
    • Fry them in hot oil and then dry them on absorbent paper.
    • On a serving plate, sprinkle a little sauce, arranging the eggplant slices horizontally.
    • Cover them with sauce and sprinkle with Parmigiano cheese.
    • Repeat the same procedure and continue in this way to form the layers.
    • On the last layer, pour the remaining tomato puree and sprinkle with Parmigiano.
    • You can garnish it with basil leaves.
Keywords: Eggplant Parmigiana, Melanzane alla Parmigiana