Parmigiana di melanzane

The history of eggplant Parmesan, known as "parmigiana di melanzane" in Italian, is quite interesting. This traditional Italian dish has its roots in the southern regions of Italy, particularly Campania and Sicily. Its history is intertwined with the culinary influences of these regions.

Parmigiana di melanzane has no connection to the city of Parma, despite the name being somewhat misleading. The term "parmigiana" refers to Parmigiano-Reggiano cheese, which is one of the main ingredients in this dish.

Parmigiana di melanzane has become a very popular dish both in Italy and abroad, thanks to its rich flavor and delightful texture. It is often served as a main course in many Italian households but can also be enjoyed as a side dish or appetizer.

WHAT’S NEEDED:

• Tools:

• 1 big pot for frying

• 1 ovenproof pan

• Ingredients (serves 6 people)

  • one eggplant

  • 500 ml tomato puree

  • 300 gr fresh mozzarella

  • 1/2 onion

  • 100gr parmigiano cheese

  • 1 clove of garlic

  • Some basil

  • 1 lt seed oil for frying

HOW TO:

Start by washing the eggplants, peeling them, and slicing them into approximately half-centimeter thick slices lengthwise. Once sliced, arrange the slices in layers in a colander, sprinkling salt between each layer. This process helps to draw out the moisture from the eggplants. Place the colander over a plate or in a bowl and cover it, preferably with a weight to press them down. Leave them for 2 hours or until they have released their vegetable water. Once the eggplants have released their moisture, pat them dry (there's no need to wash them again).

In a pan, add some oil, and add the chopped onion and garlic. After a few minutes, remove the garlic and add the tomato puree, basil, salt, and pepper. Let everything cook for 20 minutes.

Now heat the seed oil to the right temperature (see the bottle for this temperature), and fry the sliced eggplants; do not overcrowd the pan! When golden, take them out and dry them on some paper towels.

Now you can start to build the parmigiana; cut the mozzarella into 3mm thickness slices. In the bottom of the ovenproof pan add some sauce, a layer of eggplants, some grated Parmigiano cheese, basil, and some mozzarella. Keep doing this until you finish all the ingredients!

Let everything rest at ambient temperature for a few hours. Then preheat the oven to 180°C and cook the parmigiana for at least 30 minutes.

When ready, take it out from the oven and let it rest for at least 15 minutes! Then cut big pieces and serve on hot plates.