Parmigiana (Eggplant Parmesan)

Parmigiana (Eggplant Parmesan)

Alessandro Clemente1 comment

Some of the best Italian dishes originate in the southern part of the country. In the southern half of the boot the climate is much more mediterranean and well suited for growing fresh produce. In the Naples region, toward the bottom of the main part of the peninsula, there are a number of dishes for which to be proud. One of our favorites is their traditional method for preparing Parmigiana, or Eggplant Parmesan. The eggplant parmesan that you’ve had in the US is generally a far cry from what one would enjoy in Italy. Take a look at our recipe for authentic Parmigiana to surprise your guests with!

What You’ll Need

  • 3 large eggplants
  • Olive oil
  • 1 large onion, peeled and finely chopped
  • 1 clove of peeled and chopped garlic
  • 1 large tablespoon dried oregano
  • 2 pounds of fresh, ripe tomatoes
  • Salt and pepper to taste
  • ½ cup of wine vinegar
  • 3 cups freshly grated parmesan cheese
  • 1 handful of fresh basil
  • 1 pinch of fresh oregano
  • 2 cups dried breadcrumbs

What You’ll Do

  1. Slice your eggplant into ¼ inch slices, width wise.
  2. Heat your pan on high and add three tablespoons olive oil
  3. Place your onion, garlic, and dried oregano and cook on high for 10 minutes
  4. Heat a pot of water on high until gently boiling
  5. Add all of your tomatoes to the hot water and cook for 40 seconds.
  6. Remove tomatoes from heat and place in cold water for thirty seconds
  7. Cut up your tomato and remove skin and seeds.
  8. Place chopped tomatoes into your pan with garlic, onion, and oregano.
  9. Let simmer for 15 minutes on low heat
  10. Grill eggplant slices on both sides until lightly charred
  11. Add basil, wine vinegar to taste and salt and pepper to taste to your tomato sauce.
  12. In a baking dish place a thin layer of tomato sauce and add a thin layer of parmesan cheese
  13. Add a single layer of eggplant on top of the parmesan.
  14. Repeat these layers until ingredients are used
  15. Add fresh oregano, olive oil, and breadcrumbs to the top of the top layer
  16. Bake your eggplant parmesan at 375 degrees for thirty minutes or until crisp and golden.

Eggplant Parmesan may well be one of your favorite dishes, but chances are you’ve ever tried the true, Italian recipe. Check it out here!

1 comment


Add a comment

* Comments must be approved before being displayed.