Eggplant Parmesan

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Eggplant Parmesan, or "Parmigiana di Melanzane" as it's known in Italy, is a beloved dish that combines the flavors of eggplant, tomato sauce, and cheese into a harmonious and comforting meal. Its origins are steeped in the rich culinary traditions of Southern Italy, where eggplants and tomatoes are plentiful and form the backbone of many classic recipes.

A Southern Italian Classic

The history of Eggplant Parmesan can be traced back to the regions of Campania and Sicily. Both regions claim to be the birthplace of this iconic dish, and it's easy to see why. In Campania, the dish often features layers of eggplant fried to golden perfection, smothered in rich tomato sauce, and topped with mozzarella and Parmesan cheese. Meanwhile, in Sicily, a variation exists that includes the addition of hard-boiled eggs and sometimes even ham, adding a unique twist to the traditional recipe.

The Influence of Parmigiano-Reggiano

Despite its name, Eggplant Parmesan does not necessarily rely on the use of Parmigiano-Reggiano cheese. The name "Parmesan" in this context is more a nod to the style of preparation – layering ingredients in a manner similar to the way Parmigiano-Reggiano cheese is used in other dishes, rather than the cheese itself. Historically, the dish was made with locally available cheeses such as caciocavallo, pecorino, or even fresh mozzarella, which melted beautifully and complemented the other flavors.

Eggplants, or melanzane, were introduced to Italy by Arab traders in the early Middle Ages. Arab traders and conquerors who occupied parts of Southern Europe, including Sicily and Spain, brought various crops that were unknown to Europeans, and eggplants were one of these crops. The Arabs, who had cultivated eggplants in their own regions, introduced them to the fertile lands of Southern Italy and Sicily, where the climate was perfect for growing them.

Initially met with skepticism, they gradually gained popularity and became a staple in Southern Italian cuisine. The eggplant's ability to absorb flavors and its hearty texture made it an ideal candidate for baking and frying, paving the way for its starring role in Eggplant Parmesan.

From Italy to America

The migration of Italians to America in the late 19th and early 20th centuries brought with it a wave of culinary traditions, including Eggplant Parmesan. Italian immigrants adapted the dish to their new environment, sometimes incorporating local ingredients and methods. In the United States, Eggplant Parmesan gained widespread popularity and became a staple in Italian-American cuisine, often served in restaurants and enjoyed at family gatherings.

What makes Eggplant Parmesan truly special is its versatility. While the traditional method involves frying the eggplant, many modern recipes opt for baking to create a lighter version of the dish (like my own recipe below). Regardless of the method, the essence of Eggplant Parmesan remains the same – a celebration of simple, flavorful ingredients layered together to create a comforting and satisfying meal.

Eggplant Parmesan is more than just a dish, it's a reflection of Italian culinary heritage and a testament to the creativity of home cooks who turned humble ingredients into something extraordinary. Whether enjoyed in a cozy kitchen in Italy or a bustling Italian-American restaurant, Eggplant Parmesan continues to be a beloved favorite, cherished for its rich history and delicious taste.

In every bite of Eggplant Parmesan, there's a story of tradition, adaptation, and the enduring appeal of comfort food. It's a dish that brings people together, evoking memories of family meals and the warmth of home, no matter where you are in the world.

Sources:

1. The Silver Spoon (Phaidon Press, 2005)

2. The Oxford Companion to Italian Food by Gillian Riley (Oxford University Press, 2007)

3. Essentials of Classic Italian Cooking by Marcella Hazan (Alfred A. Knopf, 1992)

4. The History of Eggplant Parmesan on The Spruce Eats

5. Eggplant Parmesan: A Brief History on Serious Eats

6. La Cucina: The Regional Cooking of Italy (Rizzoli, 2009)

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Eggplant Parmesan

Yield: 12

Author: Yasmeen's Kitchen Diary

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

Eggplant Parmesan is a classic Southern Italian dish that features layers of baked, crispy eggplant, rich tomato sauce, and melted cheese, creating a comforting and flavorful meal.

Ingredients

Eggplant Parmesan

• 2-3 large eggplants (5-6 if using smaller eggplants)
• 1½ cups flour
• 3 eggs
• 2 cups panko breadcrumbs
• 1 ball mozzarella
• ½ cup Parmesan
• Fresh basil, chiffonade
• Around 4 cups of homemade tomato sauce (or your favorite store-bought tomato sauce)
• Salt to taste

Homemade Tomato Sauce

• 2 cans whole-peeled San Marzano tomatoes
• 6 cloves garlic
• 1 tbsp olive oil
• Fresh basil
• Salt to taste

Instructions

Prep the eggplant:

1. Cut the tops and bottoms off the eggplants so they can stand up.
2. Slice into 1/4 inch planks.
3. Place the slices in a colander with a bowl beneath and lightly salt them to draw out moisture.
4. Weigh down the eggplant slices and let them drain for 20-30 minutes.

Prepare the tomato sauce:

1. While the eggplant drains, prepare the tomato sauce if using.
2. In a pan, coat the bottom with olive oil and heat.
3. Add garlic and sauté until fragrant.
4. Add whole-peeled tomatoes, breaking them up with a spoon or fork.
5. Add basil and salt to taste.
6. Simmer for about 20-30 minutes until thickened.

Bread the eggplants:

1. Set up a breading station with seasoned flour, beaten eggs, and panko breadcrumbs.
2. After 30 minutes, pat the eggplant slices dry with paper towel.
3. Dredge each slice in flour, then dip in eggs, and finally coat with breadcrumbs.

Bake the eggplants:

1. Preheat the oven to 400°F (200°C).
2. Spread the breaded eggplant slices on a baking sheet and spray them generously with oil.
3. Bake for 30 minutes or until browned and crispy on both sides.
4. Note: You can also fry the eggplant slices in a pan with about 1/4 inch of vegetable oil heated over medium to medium-high heat until they are browned and crispy on both sides. Let them drain on a cooling rack over a sheet tray and season with salt.

Assemble the Eggplant Parmesan:

1. Preheat the oven to 450°F (230ºC).
2. Slice fresh mozzarella and chiffonade fresh basil.
3. In a baking dish, coat the bottom with tomato sauce.
4. Layer baked eggplant slices, slightly overlapping if needed.
5. Add mozzarella slices, Parmesan, basil, and more sauce.
6. Add another layer of eggplant, laying them in the opposite direction of the first layer.
7. Repeat the process until you reach the top, finishing with a layer of sauce and cheese.

Bake:

1. Bake in the preheated oven for 30-40 minutes until bubbling and the cheese is caramelized and browned.
2. Let the dish rest for 10 minutes before slicing to prevent it from being runny.
3. Slice into squares, lay on a bed of sauce, and finish with more Parmesan and fresh basil.

Notes

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

Reheating: Reheat in the oven at 350°F (180ºC) until warmed through, about 15-20 minutes, to maintain crispiness. You can also reheat individual portions in the microwave, but the texture might be softer.

Freezing: You can freeze the assembled, unbaked eggplant Parmesan. Wrap tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator and then bake as directed.

Variations: You can add other cheeses such as provolone or ricotta for a different flavor profile. Also, try adding sautéed spinach or mushrooms between layers for added nutrition.

Make-Ahead: This dish can be assembled a day ahead and kept in the refrigerator. Please keep in mind that the breaded eggplants will not have a crispiness to them though! Bake it just before serving.

Gluten-Free Option: Use gluten-free flour and gluten-free breadcrumbs for a gluten-free version of this recipe.

Nutrition Facts

Calories

241.04

Fat (grams)

8.62 g

Sat. Fat (grams)

3.86 g

Carbs (grams)

30.2 g

Fiber (grams)

4.99 g

Net carbs

25.2 g

Sugar (grams)

7.21 g

Protein (grams)

12.04 g

Sodium (milligrams)

200 mg

Cholesterol (grams)

58.63 mg

www.yasmeenskitchendiary.com/recipe/eggplantparmesan

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cheese, eggplant, vegetarian

main course

Italian

Bon appétit