Eggplant Parmigiana I

Eggplant Parmigiana I Recipe - Authentic Italian Dish

Region / culture: Italy | Preparation time: 45 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Eggplant Parmigiana is a classic Italian dish that features layers of breaded and fried eggplant slices, tomato sauce, and cheese. It is a comforting and hearty dish that is perfect for a cozy family dinner or a special occasion.

History

Eggplant Parmigiana, also known as Melanzane alla Parmigiana, is believed to have originated in Southern Italy. The dish is thought to have been inspired by the Spanish dish, "berenjena con queso," which features fried eggplant slices layered with cheese. Over time, the recipe evolved in Italy to include tomato sauce and Parmesan cheese, creating the delicious dish we know today.

Ingredients

2 eggplants, unpeeled, cut into 0.25 inch rounds
2 eggs, lightly beaten
1.5 cups breadcrumbs
0.5 tsp salt
0.13 tsp pepper
1 garlic clove, peeled and halved
0.75 cup olive oil
20 oz (567 g) canned tomatoes
0.33 cup tomato paste
2 tbsp minced fresh basil
1 tsp salt
0.13 tsp pepper
1 cup grated parmesan cheese
0.5 lb (227 g) mozzarella cheese, thinly sliced

How to prepare

Dip the eggplant slices in beaten eggs, then coat them with breadcrumbs seasoned with salt and pepper.
Refrigerate the coated eggplant slices for 20 minutes.
In a large saucepan, sauté the garlic in 2 tbsp of oil for 1 to 2 minutes.
Remove the garlic from the saucepan and add the tomatoes, tomato paste, basil, salt, and pepper.
Cover the saucepan and let the mixture simmer for 30 minutes.
Preheat the oven to 350°F (177°C).
In a large skillet, brown the eggplant slices in 0.25 inches of oil.
Drain the fried eggplant slices on paper towels.
Spread a thin layer of tomato sauce in a baking dish, then layer the eggplant slices, sauce, Parmesan cheese, and mozzarella cheese alternately.
Finish with a layer of mozzarella cheese on top.
Bake the dish, uncovered, for 30 minutes.

Variations

Try adding sliced mushrooms or roasted red peppers to the layers for added flavor and texture.
Use a mix of different cheeses, such as fontina or provolone, for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to salt the eggplant slices before breading them to draw out excess moisture and bitterness.

- Refrigerating the coated eggplant slices before frying helps the breadcrumbs adhere better.

- Use a combination of Parmesan and mozzarella cheese for the perfect balance of flavor and meltability.

- Be sure to drain the fried eggplant slices on paper towels to remove excess oil before assembling the dish.

Serving Suggestions

Serve Eggplant Parmigiana with a side of garlic bread and a fresh green salad for a complete and delicious meal.

Cooking Techniques

Breading and frying the eggplant slices before assembling the dish adds a crispy texture and rich flavor.

- Layering the ingredients in a baking dish and baking them together allows the flavors to meld and the cheese to melt perfectly.

Ingredient Substitutions

Use gluten-free breadcrumbs or almond flour for a gluten-free version of the dish.

- Substitute zucchini or portobello mushrooms for the eggplant for a different twist on the recipe.

Make Ahead Tips

You can prepare the tomato sauce and breaded eggplant slices ahead of time and assemble the dish just before baking.

- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Presentation Ideas

Garnish the finished dish with fresh basil leaves or a sprinkle of grated Parmesan cheese for a beautiful presentation. - Serve individual portions in ramekins or mini skillets for a fun and elegant presentation.

Pairing Recommendations

Pair Eggplant Parmigiana with a glass of Chianti or Sangiovese wine for a classic Italian meal.

- A side of roasted vegetables or a simple pasta dish complements the flavors of the dish perfectly.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat individual portions in the oven at 350°F (177°C) for 15-20 minutes, or in the microwave for 2-3 minutes.

Nutrition Information

Calories per serving

420

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 6g

- Sugars: 10g

Fats

- Total Fat: 28g

- Saturated Fat: 10g

- Trans Fat: 0g

Proteins

- Protein: 18g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 20%

- Calcium: 30%

- Iron: 10%

Alergens

Contains: Dairy, Eggs, Wheat

Summary

Eggplant Parmigiana is a rich and satisfying dish that is high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Eggplant Parmigiana is a delicious and comforting Italian dish that is perfect for a cozy family dinner or a special occasion. With layers of crispy fried eggplant, savory tomato sauce, and gooey cheese, this dish is sure to be a hit with everyone at the table. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a hot summer day, and I was visiting my friend Maria in her cozy little kitchen. As soon as I walked in, I was greeted with the most mouth-watering aroma. Maria was busy slicing eggplants, dipping them in breadcrumbs, and frying them to perfection. I watched in awe as she layered the crispy eggplant slices with rich tomato sauce and gooey mozzarella cheese. The end result was a stunning dish that looked like a work of art.

I couldn't resist asking Maria for the recipe. She smiled and handed me a piece of paper with her handwritten instructions. I thanked her profusely and promised to try it out at home. Little did I know that this recipe would become a staple in my own kitchen for years to come.

As I made Eggplant Parmigiana for the first time, I couldn't help but feel a sense of accomplishment. The dish turned out even better than I had imagined. The flavors were bold and comforting, and the texture was perfectly balanced. I served it to my family that evening, and they couldn't get enough. From that moment on, Eggplant Parmigiana became a beloved dish in our household.

Over the years, I have made Eggplant Parmigiana countless times, each batch slightly different from the last. I have experimented with different types of cheese, herbs, and even added a sprinkle of red pepper flakes for a bit of heat. But no matter how I tweak the recipe, the essence of Maria's creation remains intact.

I often think back to that day in Maria's kitchen, and I am grateful for her generosity in sharing her recipe with me. It has become a cherished tradition in my family, passed down from generation to generation. Every time I make Eggplant Parmigiana, I feel a connection to Maria and all the wonderful memories we shared.

As I reflect on my journey with this recipe, I realize that it is not just about the food itself, but the stories and experiences that come with it. Each time I make Eggplant Parmigiana, I am reminded of the friendships I have formed, the lessons I have learned, and the joy of sharing a delicious meal with loved ones.

So, to anyone who is reading this, I urge you to seek out new recipes, try new ingredients, and never be afraid to experiment in the kitchen. You never know what culinary masterpiece you might create. And who knows, maybe one day your recipes will be passed down through generations, just like my beloved Eggplant Parmigiana. Happy cooking!