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Parmigiana di Melanzane (Eggplant Parmesan)


Parmigiana di Melanzane (Eggplant Parmesan)

By Master Chef Gianluca Deiana Abis


eggplant rollatini
Eggplant rollattini stuffet with stracciatella

History

Parmigiana di Melanzane, or Eggplant Parmesan, is a beloved dish from Southern Italy, especially associated with Sicily and Campania. The dish’s name comes from the word “parmiciana,” which refers to the slats of a shutter, reflecting the way the eggplant slices are layered. Although it may be hard to pinpoint its exact origins, the dish has been a staple of Italian cuisine for centuries. The delicious combination of fried eggplant, tomato sauce, mozzarella, and Parmigiano Reggiano represents the simplicity and brilliance of Italian home cooking.


Ingredients

  • 3 large eggplants (preferably the round, less bitter variety)

  • 500g mozzarella di bufala (Buffalo mozzarella), sliced

  • 500g tomato sauce (homemade or high-quality store-bought)

  • 100g Parmigiano Reggiano, grated

  • 2 eggs, beaten

  • 200g flour (for dredging)

  • Olive oil (for frying)

  • Salt and pepper, to taste

  • Fresh basil leaves, for garnish


Instructions


  1. Prepare the Eggplant

    • Slice the eggplants into about 1 cm thick rounds. Sprinkle salt over them and let them sit for 30 minutes to draw out excess moisture. This helps reduce bitterness.

    • After 30 minutes, rinse the salt off and pat the eggplant slices dry with a paper towel.

  2. Fry the Eggplant

    • Dredge the eggplant slices in flour, then dip them in the beaten eggs. Heat a generous amount of olive oil in a frying pan over medium heat.

    • Fry the eggplant slices in batches, ensuring they are golden and crispy on both sides. Remove and place them on paper towels to drain excess oil.

  3. Assemble the Parmigiana

    • In a baking dish, spread a thin layer of tomato sauce on the bottom. Then, layer fried eggplant slices, a few spoonfuls of tomato sauce, some mozzarella, and a sprinkling of Parmigiano Reggiano. Repeat the layers until you run out of ingredients, finishing with a top layer of sauce and cheese.

  4. Bake the Dish

    • Preheat your oven to 180°C (350°F). Bake the parmigiana for 30-40 minutes, or until the top is bubbling and golden brown.

  5. Garnish and Serve

    • Allow the dish to rest for a few minutes before serving. Garnish with fresh basil leaves and enjoy!


    Chef's Tip: To achieve the perfect texture and flavor in your Parmigiana di Melanzane, it’s important to fry the eggplant slices until golden and crispy. This helps to prevent them from absorbing too much oil, ensuring your dish won’t be greasy. Also, for a richer flavor, use fresh fior di latte mozzarella rather than pre-grated mozzarella, as the fresh cheese melts beautifully and creates that perfect, gooey layer. Lastly, let the dish rest for about 15-20 minutes after baking. This allows the flavors to meld together and makes slicing easier without the sauce running.


Wine Pairing

For this rich, hearty dish, a glass of Chianti Classico from Tuscany is an excellent match. The wine's acidity and subtle tannins will balance the richness of the eggplant and the melted cheese. If you prefer white wine, I recommend Greco di Tufo from Campania. It’s a full-bodied white that complements the tomato sauce and cuts through the richness of the mozzarella.


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