There are those who call it alone Parmigiana, who puts the ingredient before indicating it as Eggplant Parmesan, who uses the most accredited wording: Eggplant parmigiana. It is always and in any case one of the tastiest and most loved recipes by Italians.
Here we propose the version as close as possible to the original, to the tradition. And speaking of tradition, let’s start by saying that eggplants are fried. Some versions of this single dish, revisited, in fact provide for the use of grilled aubergines, the result is excellent but nothing to do with the real Parmigiana, which wants them fried, without discounts.
As for the origin of this recipe, if they contain it Sicily and the Neapolitan (Parma’s extraneousness to the dish is now well known). However ‘parmigiana’ seems to originate from ‘Parmiciana‘, also according to the Accademia della Crusca, a Sicilian term used to indicate a sort of’ shutter ‘made up of wooden slats.
The variations of this dish are numerous, as often happens to the iconic dishes of our kitchen. In addition to the version with the grilled eggplant, some recipes require the use ofegg, others the baked ham and we could continue. Cook them as you like but know that this is the version from which the myth started!
The construction of the dish was also adopted to make parmigiane with other vegetables as in the case of zucchini Parmigiana or potato Parmigiana.
OTHER TASTY RECIPES: Stuffed aubergines with parmesan, Aubergines with pizzaiola,
How to prepare: Eggplant Parmigiana
To prepare the eggplant Parmigiana, first wash the aubergines, peel them and cut them into slices about half a centimeter thick along the length. Once cut, arrange the slices in layers in a colander, sprinkle with salt between one layer and another. This procedure is useful for draining the aubergines. Place the colander on a plate or in a bowl and cover it, with a plate or better still with a weight that presses it. Leave them for 1 hour or for the time necessary to make them lose vegetable water. When the aubergines have lost, pat them to dry (they do not need to be washed again).
Fry the chopped onion and crushed garlic with 2-3 tablespoons of extra virgin olive oil, remove the garlic, add the tomato puree, basil, salt, pepper and cook the sauce for 15-20 minutes (someone adds half a teaspoon of sugar).
Now pass the aubergines in the flour. This step in the process is not done by everyone, some recipes do not require flour. Fry the aubergines a few at a time, in plenty of hot oil for frying, let them brown on both sides. Once fried, take care to place them on absorbent kitchen paper, without overlapping them.
Cut the mozzarella into slices. Now start whipping the eggplant parmigiana. In a baking dish pour a little sauce on the bottom and arrange a layer of eggplant, cover with a few tablespoons of grated Parmesan, basil and slices of mozzarella.
Continue with the layers, following the same order, until all ingredients are used up. ideal, if you have the time, is that at this point let the Parmigiana compact for a couple of hours before cooking it, letting it cool. Bake in a preheated oven at 180 degrees for 30 minutes.
Remove from the oven and let it rest at room temperature. It is well known that parmigiana guarantees an excellent result if served the day following the day of preparation.