Parmigiana I

Parmigiana I Recipe - Vegetarian Dish from Slovenia

Region / culture: Slovenia | Preparation time: 1 hour | Cooking time: 50 minutes | Servings: 4 |

Vegetarian diet

Introduction

Parmigiana is a classic Italian dish that features layers of fried eggplant, tomato sauce, and cheese. It is a comforting and hearty meal that is perfect for a cozy night in.

History

The origins of Parmigiana are a bit murky, but it is believed to have originated in Southern Italy, specifically in the regions of Campania and Sicily. The dish is thought to have been inspired by the Middle Eastern dish, "Moussaka," which also features layers of fried vegetables and cheese.

Ingredients

800 g (1 lb 9 oz) aubergines [eggplants]
800 g (1 lb 9 oz) ripe tomatoes
250 g mozzarella (8 oz) or provola cheese
150 g (5 oz) grated grana or Parmigiano cheese
4 tbsp olive oil
oil for frying
5 – 6 basil leaves
salt

How to prepare

Remove the stalks and slice the aubergines into 0.5 cm (0.25 in) thick slices.
Sprinkle the slices with salt and arrange them in layers in a colander placed on a plate. Leave them to drain for approximately 1 hour to remove their bitter juices.
Rinse the slices, pat them dry, and then deep-fry them in hot oil.
Prepare the sauce by blanching the tomatoes in water for 30 seconds. Drain, peel, and remove the seeds.
Heat olive oil in a pan and add the washed and shredded basil leaves, along with the tomatoes sprinkled with a little salt. Cook for about 30 minutes.
In a baking dish, arrange a layer of the fried aubergine slices. Spread tomato sauce over them, cover with a few slices of mozzarella cheese, and sprinkle with grated cheese.
Repeat the layering process until all the ingredients have been used, with the top layer being tomato sauce.
Bake at 180°C (350°F / gas 4) for approximately 50 minutes.

Variations

You can add a layer of cooked ground meat, such as beef or sausage, for a heartier version of Parmigiana.
Try using different types of cheese, such as provolone or fontina, for a unique flavor profile.
For a lighter version, you can bake the eggplant slices instead of frying them.

Cooking Tips & Tricks

Make sure to slice the eggplant thinly and evenly to ensure even cooking.

- Be sure to salt the eggplant slices and let them drain to remove excess moisture and bitterness.

- Use a good quality cheese, such as mozzarella and Parmigiano, for the best flavor.

- Be patient when making the tomato sauce, as slow cooking will help develop the flavors.

Serving Suggestions

Parmigiana is best served hot, straight out of the oven. It pairs well with a simple green salad and a glass of red wine.

Cooking Techniques

The key cooking techniques for making Parmigiana include frying the eggplant slices, making a tomato sauce, and layering the ingredients in a baking dish before baking in the oven.

Ingredient Substitutions

If you don't have eggplant, you can use zucchini or even thinly sliced potatoes.

- Instead of fresh tomatoes, you can use canned diced tomatoes for the sauce.

- Any type of melting cheese, such as cheddar or gouda, can be used in place of mozzarella.

Make Ahead Tips

You can prepare the components of Parmigiana ahead of time and assemble the dish right before baking. The fried eggplant slices can be stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve Parmigiana in individual ramekins for a more elegant presentation. Garnish with fresh basil leaves or a sprinkle of grated Parmigiano cheese.

Pairing Recommendations

Parmigiana pairs well with a variety of wines, such as Chianti or Sangiovese. A crisp white wine, such as Pinot Grigio, also complements the rich flavors of the dish.

Storage and Reheating Instructions

Leftover Parmigiana can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Parmigiana contains approximately 350 calories.

Carbohydrates

Each serving of Parmigiana contains approximately 25 grams of carbohydrates.

Fats

Each serving of Parmigiana contains approximately 20 grams of fats.

Proteins

Each serving of Parmigiana contains approximately 15 grams of proteins.

Vitamins and minerals

Parmigiana is a good source of Vitamin C, Vitamin A, and Calcium.

Alergens

Parmigiana contains dairy (cheese) and gluten (if breadcrumbs are used), so it may not be suitable for those with dairy or gluten allergies.

Summary

Parmigiana is a delicious and satisfying dish that is relatively high in calories and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Parmigiana is a classic Italian dish that is perfect for a cozy night in. With layers of fried eggplant, tomato sauce, and cheese, it is a comforting and hearty meal that is sure to satisfy.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a warm summer day, and I had just returned from a visit to my dear friend Maria’s house. Maria was a wonderful cook, and she always had the most delicious dishes waiting for me whenever I stopped by.

On this particular day, Maria had prepared a mouthwatering dish called Parmigiana. I had never tasted anything quite like it before - layers of tender eggplant, rich tomato sauce, and gooey melted cheese. It was a symphony of flavors and textures that danced on my taste buds with every bite.

As I savored each forkful, I asked Maria for the recipe. She smiled and told me that it was a traditional Italian dish that had been passed down through her family for generations. She explained the process step by step, from slicing the eggplant to layering it with the sauce and cheese, and then baking it until the cheese was bubbly and golden brown.

I was determined to replicate Maria’s Parmigiana in my own kitchen. I immediately went out and bought all the ingredients I needed, from the freshest eggplants to the ripest tomatoes and the creamiest mozzarella cheese. I spent hours in the kitchen, carefully following Maria’s instructions and putting all my love and attention into each layer of the dish.

When the Parmigiana finally emerged from the oven, I was filled with anticipation. The scent of savory tomato sauce and melted cheese wafted through the air, and my mouth watered in anticipation. I cut into the dish, and the layers of eggplant, sauce, and cheese melded together in a perfect harmony of flavors.

I took a bite, and it was like heaven on a plate. The eggplant was tender and flavorful, the sauce was tangy and sweet, and the cheese was gooey and decadent. I closed my eyes and savored every bite, feeling like I had unlocked a secret treasure trove of culinary delights.

From that day on, Parmigiana became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and special occasions. Each time, it was met with rave reviews and requests for the recipe. I was proud to pass on the tradition of this delicious dish to my children and grandchildren, ensuring that it would continue to be enjoyed for generations to come.

As I look back on that fateful day when I first discovered Maria’s Parmigiana recipe, I am filled with gratitude for the gift of her friendship and her culinary wisdom. It is a memory that I will always hold dear, a reminder of the joy that can be found in sharing good food with the ones we love. And every time I make Parmigiana, I am transported back to that moment of discovery, reliving the magic of that first taste all over again.