A traditional parmigiana is a layered Italian dish made with breaded eggplant, tomato sauce, basil, and parmesan cheese. It originated in southern Italy, specifically in Naples and Sicily. The name “parmigiana” comes from Parmigiano-Reggiano cheese, which is used liberally in the dish.
While there are some variations, a classic parmigiana recipe calls for frying or baking breaded eggplant slices, layering them with tomato sauce, mozzarella or provolone cheese, parmesan cheese, and fresh basil leaves in a baking dish, and baking until hot and bubbling. The result is a flavorful, comforting casserole that makes a satisfying main course.
History and Origins
The origins of eggplant parmigiana can be traced back to Sicily in the Middle Ages. The dish was likely created as a way to use up day-old bread combined with the abundant eggplants growing in the region.
The name “parmigiana” comes from the Sicilian dialect word “parmigiana” meaning “with parmesan cheese.” As the dish evolved over the centuries, Parmesan from Northern Italy became a key ingredient added between the layers of fried eggplant and tomato sauce.
Over time, the recipe spread across Italy with variations developing based on regional tastes. The version now popular worldwide is derived from the Naples variation which uses fried breaded eggplant, tomato sauce, mozzarella and Parmesan cheeses.
Traditional Ingredients
While there are many renditions of eggplant parmigiana today, the traditional recipe calls for just a few classic Italian ingredients:
- Eggplant – Thinly sliced and breaded before frying or baking
- Tomato sauce – Smooth, lightly seasoned marinara sauce
- Cheese – Shredded mozzarella and freshly grated Parmesan
- Basil – Chopped fresh basil leaves
- Breadcrumbs – Seasoned breadcrumbs to coat the eggplant
- Olive oil – To fry the eggplant and thin the tomato sauce
- Garlic – Lightly cooked into the tomato sauce
The cheese originally used was Parmesan, but the addition of mozzarella became commonplace as the dish evolved. Authentic Parmesan cheese comes from the Parma region of Italy and offers a distinctive nutty, salty flavor.
Making a Traditional Parmigiana
Making eggplant parmigiana from scratch takes some time but all of the components can be prepared in advance. Here is an overview of the traditional steps:
Bread and Fry the Eggplant
1. Slice eggplants into 1/4-1/2 inch thick rounds. Heirloom varieties work well.
2. Salt the eggplant slices and let rest for 30 minutes to remove bitterness. Rinse and pat dry.
3. Set up breading station – flour, beaten eggs, breadcrumbs.
4. Dip eggplant in flour, then egg, then breadcrumbs to coat thoroughly.
5. Heat 1/2 inch of olive oil in skillet. Pan fry breaded eggplant in batches until golden brown.
6. Drain fried eggplant slices on paper towel lined plate.
Make the Tomato Sauce
1. Heat olive oil in sauce pan. Cook minced garlic briefly until fragrant.
2. Add canned crushed tomatoes. Simmer 20 minutes.
3. Season sauce with basil, salt, pepper.
Assemble and Bake
1. Spread thin layer of tomato sauce in baking dish.
2. Layer eggplant slices to cover sauce.
3. Top with more sauce and mozzarella cheese slices.
4. Sprinkle with grated Parmesan cheese and basil leaves.
5. Repeat layers until ingredients are used up.
6. Cover tightly with foil and bake at 375F for 30 minutes.
7. Remove foil and bake 15 more minutes until hot and bubbling.
8. Let sit 10 minutes before slicing and serving.
The layered components meld together during baking resulting in a flavorful amalgamation of textures and tastes. The eggplant becomes very tender and soaked with sauce.
Serving Traditional Parmigiana
Eggplant parmigiana is usually served as a main course, cut into square portions. Here are some traditional pairing suggestions:
- Crusty bread – Serves as the perfect tool for soaking up sauce.
- Tossed salad – A simple green salad with vinaigrette balances the richness.
- Pasta – Some spaghetti tossed with a little tomato sauce makes a nice accompaniment.
- Wine – An Italian red like Chianti complements the flavors beautifully.
For appetizer portions, cut smaller squares and provide toothpicks. Serve with crostini for scooping up sauce.
Regional Italian Variations
While the Neapolitan version is most well-known, eggplant parmigiana takes on regional nuances throughout Italy:
Sicilian
The Sicilian style uses thicker slices of fried eggplant and adds hard-boiled eggs to the layers. It also often includes ricotta cheese in addition to mozzarella and parmesan. Caciocavallo cheese sometimes stands in for parmesan.
Roman
Romans use thin, pan-fried eggplant cut into strips instead of slices. The eggplant is also fried twice for extra crispness. Parmesan is omitted with pecorino Romano standing in. Additional veggies like peas or artichokes are sometimes mixed into the sauce.
Venetian
In Venice, eggplant is grilled instead of fried before layering with tomato sauce and cheeses. Olive oil and sometimes cream are used to enrich the tomato sauce.
Emilia-Romagna
In northern Italy’s Emilia-Romagna region, the dish has morphed into eggplant lasagna with the addition of béchamel sauce. The eggplant is baked with béchamel and ragù sauce between lasagna noodles.
Common Modern Variations
Contemporary versions of parmigiana have emerged with some untraditional ingredients:
- Chicken or veal parmigiana – Uses chicken or veal cutlets instead of eggplant.
- Vegetable parmigiana – Layers of vegetables like zucchini, spinach or potatoes replace the eggplant.
- Low-fat or low-carb parmigiana – Uses less breading, low-fat cheese, and replaces deep frying with baking.
- Parmesan “fries” – Fried parmesan coated wedges of eggplant served as an appetizer without sauce.
While these modern twists can be delicious, the traditional Neapolitan-style eggplant parmigiana remains the gold standard. The simplicity of ingredients and complex blend of flavors has stood the test of time.
Conclusion
Eggplant parmigiana offers a winning combination of breaded, fried eggplant, sweet tomato sauce, and savory cheeses. While original to southern Italy, it has become a staple of Italian restaurants worldwide. Food historians trace its origins back to medieval Sicily, but the dish has continued to evolve over the centuries. Traditional parmigiana is characterized by pan-fried eggplant layered with basil-flavored tomato sauce and a trio of cheeses—Parmesan, mozzarella, and Parmigiano-Reggiano. When properly executed, the melding of flavors and textures produces a deeply satisfying Italian comfort food. For cooks aiming for an authentic old world taste, carefully following the traditional Neapolitan recipe is key.