Parmigiana

Parmigiana (also known as Parmesan in English-speaking countries and Parmigiana di melanzane or Melanzane alla Parmigiana in Italian) is a traditional Italian dish made with a shallow or deep-fried sliced aubergine filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant (also called aubergine) is the earliest and still unique Italian version. Other variations may include chicken parmigiana, veal parmigiana, and eggplant parmigiana.

Origin

The dish originated in the Southern regions of Italy, including Campania and Sicily. However, the exact origin of the dish is unclear as both regions claim it. The name "Parmigiana" means "from Parma" (in the Northern region of Italy), but the dish is not included in the Parma traditional cuisine. The name might instead denote the layering of the ingredients that resembles the layering of the slabs of Parmesan cheese.

Preparation

The main ingredients are aubergine, tomato sauce, mozzarella cheese, and Parmigiano-Reggiano. The aubergine is sliced and then either deep-fried or grilled before being layered with the cheese and tomato sauce, then baked. Some versions include sliced hard-boiled eggs in the filling. The dish is typically served hot, but can also be eaten at room temperature.

Variations

While eggplant parmigiana is the best known version of the dish, variations made with breaded meat cutlets, such as veal and chicken parmigiana, have been developed in other countries, primarily in the United States, Australia, and Argentina. These typically involve meat in place of the aubergine, and sometimes include pasta, which is not traditional in the Italian version.

See also

• Italian cuisine
• List of Italian dishes
• List of eggplant dishes
• List of casserole dishes

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