Parmigiana di Melanzane was a dish my dad always ordered when we visited Italian restaurants. I remember him enjoying it regularly, but as a child, I struggled with the dish. The texture of it didn’t appeal to me, and my developing palate found it challenging to appreciate. However, as I grew older, my taste evolved, and I began to appreciate the rich flavours of this classic Italian dish. My love for Parmigiana di Melanzane was solidified when I tasted the best version I have tried yet during a trip to Sorrento.
The History of Parmigiana di Melanzane
Parmigiana di Melanzane, translates as Aubergine (Eggplant) Parmesan, is a cherished dish with origins in Southern Italy, particularly in Campania and Sicily. The dish typically features layers of breaded and fried eggplant (aubergine), rich tomato sauce, and melted cheese. While its exact origins are debated, the dish is named after the Parmigiano-Reggiano cheese, though some theories suggest it might be named after the city of Parma. This comforting dish reflects Italy’s tradition of transforming simple ingredients into something extraordinary.
Health Benefits
Parmigiana di Melanzane not only tantalizes the taste buds but also offers nutritional benefits. Aubergine (Eggplant) is rich in fibre, antioxidants, and vitamins such as B6 and K. The tomato sauce adds a dose of lycopene, known for its antioxidant properties. Mozzarella and Parmesan cheeses provide protein and calcium, contributing to bone health. By making this dish at home, you can control the quality and quantity of ingredients, allowing you to reduce added sugars and unhealthy fats that might be present in restaurant versions.
Why Homemade Tastes Better
Making Parmigiana di Melanzane at home allows you to achieve a fresher, more vibrant flavor. You can use high-quality, ripe tomatoes for the sauce and choose the best mozzarella and Parmesan cheeses. Homemade versions also give you control over the frying process, ensuring that the eggplant (aubergine) is crispy and not overly greasy. By preparing the dish yourself, you also avoid the preservatives and excess sodium found in many restaurant or store-bought versions, making your meal not only tastier but healthier.
The experience of enjoying this dish in Sorrento highlighted just how special it can be when made with care. Its rich history, combined with the health benefits and superior taste of a homemade version, makes it a dish worth trying and perfecting in your own kitchen.
Parmigiana di Melanzane: An Italian Classic
4
servings20
minutes30
minutes430
kcalIngredients
2 large aubergines (eggplants), sliced into 1 cm / 1/2 inch rounds
Salt, for sweating the aubergines (eggplants)
200g / 7 oz all-purpose flour
2 large eggs, beaten
200g / 7 oz breadcrumbs
500ml / 2 cups tomato sauce
200g / 7 oz mozzarella cheese, sliced
100g / 3.5 oz Parmesan cheese, grated
Fresh basil leaves, for garnish
Olive oil, for frying
Directions
- Prepare the Aubergines (Eggplants): Sprinkle the aubergine slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat them dry with paper towels.
- Bread the Aubergines (Eggplants): Dredge each aubergine slice in flour, then dip into the beaten eggs, and coat with breadcrumbs.
- Fry the Aubergines (Eggplants): Heat olive oil in a large frying pan over medium heat. Fry the aubergine slices until golden brown on both sides, then drain on paper towels.
- Assemble the Dish: Preheat your oven to 180°C / 350°F. Spread a thin layer of tomato sauce in the bottom of a baking dish. Arrange a layer of fried aubergine slices over the sauce, then top with mozzarella and Parmesan. Repeat layers, ending with cheese on top.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the Parmigiana di Melanzane cool for a few minutes before serving. Garnish with fresh basil leaves.
