Help Chef Renato collect all the ingredients to make the perfect Parmigiana di melanzane!
Chef Renato has collected all the ingredients for Parmigiana di melanzane!
Parmigiana di melanzane has disputed origins between Sicily, Campania (Naples), and Emilia-Romagna. The dish likely originated in Sicily when Arabs introduced eggplants to Italy in the 9th century. The name may come from the Sicilian word 'parmiciana' meaning wooden shutters with overlapping slats, similar to the layered structure of the dish. The first documented recipe appeared in Vincenzo Corrado's cookbook in 1733, though it used zucchini instead of eggplant. The modern version with eggplant was codified in Naples in 1839 by Ippolito Cavalcanti.
Traditional Parmigiana di melanzane: 1) Slice eggplants and salt them for 30 minutes to draw out moisture. 2) Rinse and pat dry the eggplant slices. 3) Fry eggplant slices in olive oil until golden brown on both sides. 4) Prepare a simple tomato sauce with garlic, basil, and seasoning. 5) In a baking dish, layer: tomato sauce, fried eggplant, grated Parmesan, fresh basil leaves, and pieces of mozzarella. 6) Repeat layers until all ingredients are used. 7) Top with final layer of sauce and cheeses. 8) Bake at 350°F (180°C) for 30-35 minutes until golden and bubbly. 9) Let rest 15 minutes before serving. Buon appetito!