Mariella Barbato Parmigiana di melanzane is a dish that envelops you with its aromas and transports you directly to a warm kitchen, where time seems to slow down and everything revolves around a good meal. It is a traditional southern Italian recipe that tastes of home, of childhood memories and family Sundays.
A classic with history
Parmigiana di Melanzane is one of the most representative dishes of southern Italy, especially in regions such as Campania, Sicily and Calabria. Although its exact origin is debated, all agree in considering it a gastronomic treasure.
Some say it was born in Sicily, where eggplants arrived with the Arabs. Others defend that it is from Campania, where the most classic versions are made with mozzarella and tomato sauce. Whatever its origin, today parmigiana is a symbol of Mediterranean flavor.
What makes it so special?
This dish is made with humble ingredients, but each one plays a key role:
- Eggplants cut in slices, usually fried (although nowadays they are also baked for a lighter version).
- Homemade tomato sauce, cooked with garlic, onion and fresh basil.
- Mozzarella or fior di latte, which adds creaminess.
- Grated Parmigiano Reggiano cheese, to give it that tasty and unmistakable touch.
- Some versions also include hard-boiled egg, cooked ham or even breadcrumbs, depending on the area or family.
What makes parmigiana so irresistible is its balance between textures and flavors: the softness of the eggplant, the acidity of the tomato, the salty point of the cheese and that slightly gratinized surface that crunches when it breaks.
Ingredients for the parmigiana di melanzane
(for 4 people):
- 3-4 medium eggplants
- 700 g of homemade tomato sauce or ragù napoletano
- 300 g mozzarella (or fior di latte)
- 100 g of grated Parmigiano Reggiano cheese
- Some fresh basil leaves
- Flour (optional, for frying the eggplants)
- Extra virgin olive oil
- Salt and pepper to taste
Preparation:
- Prepare the eggplants: Cut the eggplants into thin slices, sprinkle with salt and let stand for 30 minutes to release the bitterness. Then wash, drain and dry well.
- Fry them: Dredge them in flour (optional) and fry them in olive oil until golden brown. You can also bake them with a drizzle of oil if you prefer a lighter version.
- Prepare the sauce: In a frying pan brown some garlic and pour the tomato sauce. Let it cook for 45-60 minutes over low heat (or you can use the *Ragù*).
- Assemble the parmigiana: In an ovenproof dish, place a layer of tomato sauce, then a layer of eggplant, then mozzarella, a little parmesan and some basil leaves. Repeat the layers until all the ingredients are used, finishing with cheese on top.
- Baking: Bake in the oven at 180°C for about 30-40 minutes, until bubbly and golden brown on top.
- Resting: This step is key. Let it rest for at least 20 minutes before serving – parmigiana is even better warm!
How is parmigiana di melanzane served?
Parmigiana di Melanzane can be served as a starter, main course or even as a side dish. It is perfect either hot or at room temperature, and even improves with the passage of time, when all the flavors have melded well.
In summer, accompanied by a green salad and a fresh white wine, it is a real delight. In winter, with crusty bread and a glass of red wine, it comforts like no other dish.
Flavor, tradition and a lot of heart
Parmigiana di Melanzane is one of those dishes that perfectly represents the spirit of Italian cuisine: simple ingredients, lots of flavor and love in every layer. Whether you prepare it Neapolitan style, Sicilian style or with your own touch, the important thing is to enjoy it surrounded by those you love the most.
What about you, have you tried parmigiana yet, how do you prepare it at home, let me know in the comments! 💛
