The eggplant parmigiana is a dish that can be said to be in constant battle first, for-its origins, struggles between Emilia Romagna, Campania and Sicily, second for the meaning of the name. Contrary to popular thought, the name Parmesan doesn’t mean “the use of eggplant Parma” or “Eggplant Parmesan”, but derives from “Parmiciana”, i.e. all the wood pieces together, overlapping, forming the Persian and remember that the refurbishment of the eggplant parmigiana.
For all we know today, the home of eggplant parmigiana is Sicily, where you can find typical of eggplant parmigiana, or the petrociane, a term which gives rise (as in Sicily) the name of the dish. With many variations, from each region the Parmigiana is however one of those traditional Italian dishes found and loved around the world, a typical peasant dish that is packed with flavor and depth which relates too its Italian origins.
— 2 cloves garlic
— 1 small bunch basil
— 300g mozzarella
— 4 large potatoes
— 1 onion
— 1.5kg eggplant
— 200g Parmigiano Reggiano
— 1.5l tomato sauce (bottle)
- To prepare the eggplant parmigiana first you need to prepare the tomato sauce in a pan by placing the onion and garlic, along with a splash of olive oil. Fry for a few minutes, then add the Tomato Passata or other wise known as tomato sauce in a jar, and simmer, lastly,add the salt and basil leaves with your fingers, then turn off the heat and allow to cool.
- Wash and cut the eggplant into slices about 1 cm thick length ways. Place in a bowl (or colander), large enough to contain them all, arrange them in layers and sprinkle each layer with coarse salt. Allow your eggplant to rest for at least 1 hour, so they can expel a good part of the bitter liquid that characterizes them. After this time, remove from bowl, rinse under running water and dry well.
- Using a mandolin, peel and slice your potatoes as this as possible, so the texture of the potato will not overwhelm the eggplant, then prepare a pan with a little oil and shallow fry the eggplant until they are golden on both sides and let them dry on a paper towel. Grease a baking dish, sprinkle the bottom with a little ‘sauce and started to have a first layer of eggplant to be placed side by side without overlapping. Pour a little sauce eggplant, spreading evenly, and sprinkle with Parmigiano Reggiano.
- Slice the cheese and deal a few slices on the sauce leaving a little spaced from one another also layering the potatoes and build like a lasagna. Now prepare the second layer, arranging the eggplant in a direction opposite to the previous one and keep covering them with sauce, then slices of Parmesan cheese, Mozzarella and potatoes.
- Remember that the last layer must be tomato only and grated parmesan cheese. Put the Parmigiana in the oven at 200 degrees for 40 minutes until the tomatoes and cheese form “crust” golden. You can serve your Parmigiana very hot, just pulled out of the oven, at room temperature is excellent… the same, even cold!