Region: Sicily, Campania

Also known as “parmigiana di melanzane” this Italian dish is composed by layers of eggplants with cheese and tomato sauce. The exact origin of this dish is unclear, as the name implies there’s belief it originates from Parma, in Emilia Romagna, but it could also have possibly originated from Campania or Sicily. Some believe the term “Parmesan” used for this dish is actually not inspired by the city of Parma, but by Parmesan cheese, whose use has been widespread throughout Italy at least from the 14th century. There are several variations of this dish, but regardless of how Eggplant Parmesan are made, they all have one thing in common: they’re delicious!

First, a Look Back into History 

Eggplant Parmesan is a simple dish made of fried eggplants that are then baked along with tomato sauce, fresh basil and mozzarella cheese. There are several different ways to cook this dish and some regions in Italy have their own versions.

The exact origin of this dish is somewhat shrouded in mystery. It often believed to have Sicilian origins, but there is also belief that the recipe may originate from Campania. There is also belief that it may have originated in the city of Parma, hence its name.

According to one theory, the dish was born in Sicily.  There is belief that the name of the dish derives from the Sicilian word “parmiciana,” which refers to the blinds of a window.  Just like the blinds overlap on each other, so do the eggplant slices in this dish.

Another theory has it that the dish originated in Naples. Historical data from a book by Vincenzo Corrado traces this dish back to the XVIII e il XIX century.

Finally, one cannot ignore the fact that the word Parmesan gives a sense of belonging to the Italian city of Parma.

Regardless of where eggplant Parmesan originated, one thing is for sure, eggplant Parmesan is a delicious dish that deserves a place of honor in the Italian Cuisine.

Picking the Right Eggplant

The traditional eggplant Parmesan recipe calls for the oblong variety with a deep purple color, which is quite popular in southern Italy. This type of eggplant is preferred because it is believed to have a more intense flavor. However, the drawback is that this type of eggplant is naturally bitter and needs to be kept under salt for some time to drain the bitter liquid.

In the USA, this type of eggplant is not very popular. If you are lucky to find one, it’s certainly worthy placing it under salt to appreciate the final flavor. Also, another advantage of the oblong types is that they allow you to slice them in long slices, versus round slices, which means a more even distribution of seeds.

Far more common abroad are the round, lighter colored eggplants known for having a more delicate flavor. Pick one that is large and healthy with no blemishes. These eggplants don’t need to be salted.

For this recipe, we are therefore using these latter types, but as mentioned, if you find the oblong types, go for it. You will just have to slice them, sprinkle them with some coarse salt and place them on a colander with a weight on them to help drain their bitterness. Don’t forget to wash them though right afterward to remove traces of salt!

Easy Eggplant Parmesan Recipe 

This recipe makes a medium tray of tasty eggplant Parmesan. Start with the freshest ingredients you can find so that all the flavors are at their peak.

1 large round eggplant

2 eggs

all-purpose flour

breadcrumbs

Parmesan cheese

mozzarella cheese

tomato sauce

extra-virgin olive oil

Fresh basil leaves

salt

pepper

Directions:

Beat together the eggs and flour until you get a slightly thickened batter. Slice the eggplant in thin slices. Heat some extra virgin olive oil in a large frying pan. Dip each slice of eggplant in the batter making sure it’s coated on both side and place in the hot, sizzling oil. Fry until golden, turning once so both sides are nicely fried. Keep frying until you have finished all the battered slices. Warm up the sauce and cook with several leaves of basil for taste. Prepare a baking tray coat it with a little bit of sauce diluted wit water. Arrange a layer of fried eggplant. Sprinkle with some grated cheese. Coat with a layer of sauce and a layer of shredded cheese. Make another layer of eggplant and finish with another sprinkle of grated cheese, tomato sauce and shredded cheese. Bake at 350 degrees for about 10 minutes. Serve warm and enjoy!