EGGPLANT PARMIGIANA
Just by hearing the name, you might think there’s no doubt about the origin of Eggplant Parmigiana. Just like the king of cheeses, it would seem logical to think that this baked delicacy originated in the city of Parma, in Emilia Romagna region, right in the heart of Italy’s Food Valley. However, Sicily, Calabria, and Campania also claim credit for its invention. Some say the name “Parmigiana” has nothing to do with the city of Parma at all but rather comes from an Arabic word describing the layered arrangement of wood in window shutters — or, in this case, layers of delicious ingredients. That would explain why today we often see “parmigiana” made not just with eggplant, but with zucchini, artichokes, or even peppers. Others argue the name is simply tied to the use of Parmigiano Reggiano. One thing is for sure: Eggplant Parmigiana is loved and prepared everywhere.
Our recipe promises a great result, even scenic, but without any difficulty. It takes a little time, but hardly any effort, and success is guaranteed. It is often said that “everything tastes better fried,” and in this case we cannot deny the popular saying, but why should we? Sometimes the best thing you can do is surrender to the obvious and let yourself be swept away by flavor.
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Servings: 4
Ingredients
3 medium-sized eggplants
250 g of Mild Provolone Emilia Food Love
500 g of Tomato Passata Emilia Food Love
150 g Parmigiano Reggiano DOP 24 months Emilia Food Love
Garlic
Fresh basil
Frying oil
Extra virgin olive oil TOSCANO IGP recommended for light flavor dishes Toscana Food Love
Salt
Method
-
Sauté a garlic clove in a pan with two tablespoons of extra virgin olive oil until fragrant, then pour in the tomato passata. Season with a pinch of salt and cook for about 20 minutes.
- Meanwhile, slice the eggplants lengthwise and fry them in plenty of hot frying oil. When they’re lightly golden, place them on paper towels to remove any excess oil.
- Pour a few tablespoons of sauce on the bottom of a baking dish. Add a layer of eggplant and cover with more sauce. Cut the provolone into small cubes and scatter them over the eggplant, then sprinkle with grated Parmigiano Reggiano and add a few basil leaves. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
- Bake in a preheated oven at 200 °C (400 °F) for about 30 minutes.
-
Let the Parmigiana rest for about 15 minutes before serving.
Tip
If you love bolder flavors, try combining our Mild Provolone with a bit of our Strong Provolone for an extra kick.
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