Here we are with another classic of the Italian cuisine, the Eggplant Parmigiana. This is a true “homemade” recipe offered by Anna, our affectionate reader and authentic Pugliese, a great expert in the kitchen with any doubt!
The origins of Eggplant Parmigiana are uncertain and the recipe is contended between the regions of Campania, Emilia Romagna and Sicily. According to some historians, the name derives from “Parmiciana”, the so called wooden strips that form a window shutter, because they recall the eggplants arrangement in layers. Currently, the most reliable paternity of the recipe seems to be Sicilian, but there is also who says that Parmigiana is a Eastern dish, in fact a similar recipe is found in Turkish, Arabic and Greek cuisine too.
Time: 45 min
- 2 eggplants
- 2 eggs
- 1 mozzarella
- tomato sauce
- Grated Parmesan cheese
- Oil for frying
- Peel the eggplant and cut into slices.
- Add some salt and put in a colander with a weight above so that all the water is eliminated. After 30 minutes, wash and squeeze the slices to completely remove all the water.
- Whisk the eggs with a little pinch of salt. Take a frying pan, add the oil and bring it to the right temperature.
- Put some flour in a plate. Take the eggplant slices, pass them first into the flour, then quickly in the mix of the eggs and fry them in the pan.
- Take a baking tray and start marking the Parmigiana layers: add first the tomato sauce, then the eggplants, grated Parmesan, mozzarella cut into cubes, and then again tomato sauce and so on, for approximately 4-5 times.
- Bake in preheated oven for 20 minutes. When the sauce is restricted and you begin to see a light crust, the dish is ready.
- Take out the oven, cut in squares and serve immediately.