Eggplant Parmigiana
in Sicilian:
Parmigiana siciliana
Parmigiana di Melanzane is an eggplant bake that – similar to Pasta alla Norma – is a true staple of Sicilian cuisine. Even though the preparation takes quite some time, the end result is worth every single second.
The name Parmigiana is said to derive from the Sicilian word “Parmiciana,” which refers to overlapping wooden slats in window shutters. The layering of the eggplant slices in this dish creates a similar visual effect.
At first, the amount of time required to prepare this delicious dish may feel somewhat off-putting for some. Nevertheless, this should not discourage you, as this rich and hearty dish once again impresses through the simplicity of its ingredients, which ultimately come together to form a juicy and by no means overly greasy bake. It is compact in structure while still remaining soft.
Our version of this dish is a traditional family recipe from our mum / mother-in-law, originally from a small village near Catania. As with many other Sicilian dishes, there are also slight variations in Parmigiana di Melanzane from family to family and region to region, both in terms of preparation and ingredients. In our case, in addition to the traditional base ingredients of eggplant, tomatoes, and cheese, we also add cooked ham. These are layered in a baking dish and then baked in the oven until crisp, topped with a mixture of egg and cheese.
Although the traditional version of Eggplant Parmigiana is always made with fried eggplant, it is also possible to prepare a slightly lighter version of the dish. In this case, the eggplant slices are simply grilled instead of fried. In both versions, however, it is important for the sake of tradition that the eggplant slices are not coated in egg, flour, or breadcrumbs beforehand.
In the end, we can only warmly recommend our version of Eggplant Parmigiana and hope you enjoy it as much as we do and are just as delighted with the result. We would love to hear your feedback!
Eggplant Parmigiana - eatlovesicily.com
- Prep Time45 min
- Cook Time1 hr 15 min
- Perform Time2 hr
- Total Time4 hr
- Yield4 plates
- Serving Size4 servings
Ingredients
- 5 to 6 eggplants (depending on size)
- 200 g cooked ham
- 200 g grated Parmesan
- approx. 400 ml olive oil
- 2 eggs
- Salt
- 200 g pasta filata cheese (or alternatively sliced butter cheese from the deli counter)
For the sauce
- 500 g Passata Rustica or strained tomatoes
- 70 g tomato paste
- 2 garlic cloves
- 5–6 basil leaves
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Instructions
First, wash the eggplants, pat them dry, and remove the stems. Then slice the eggplants lengthwise into slices no thicker than five millimetres and layer them in a large colander. Salt each layer thoroughly to draw out excess moisture from the eggplants. Now let them rest in the colander for two hours. This step is essential for the success of the Parmigiana.
While the eggplants are resting, the sauce can be prepared. To do this, add olive oil to a pot so that the bottom is fully covered. Next, peel the garlic cloves and gently crush them with the flat of your hand or the blade of a knife without chopping them. This step is important so that the garlic can later be removed from the pot.
Then add the crushed garlic to the pot and set the heat to medium.
As soon as the olive oil begins to sizzle, add the passata and tomato paste, then stir well. Finally, add the washed basil leaves and stir again. Reduce the heat to its lowest setting and let the sauce simmer gently for about 45 minutes. Leave the lid slightly ajar so the pot is not completely covered, and stir the sauce regularly during cooking. Once the sauce is ready, remove the pot from the heat and allow it to cool slightly. If desired, remove the garlic cloves from the sauce.
The next step is to fry the eggplant slices. Allow about 30 minutes for this process.
Before you begin frying, press the eggplant slices thoroughly with paper towels to remove any remaining excess moisture.
Heat enough olive oil in a large frying pan to completely cover the bottom of the pan. Fry the eggplant slices on both sides until they are golden in colour. Repeat the process until all of the slices have been fried. After frying, place the eggplant slices on a plate lined with paper towels, adding paper towels between each layer as well to absorb any excess olive oil.
Tip: You may need to add a little more olive oil during frying, as the amount in the pan will gradually decrease. Also keep in mind that frying tends to take a little longer at first, but becomes progressively faster as you go. Be sure to keep a close eye on the eggplant slices so they do not become too dark.
Next, layer the prepared ingredients for the Eggplant Parmigiana in a baking dish, preferably one made of thin metal.
Start by spreading a layer of tomato sauce over the bottom of the baking dish, making sure it is well covered. This prevents the eggplant from sticking to the base during baking. Next, add a layer of the fried eggplant slices, followed by another layer of tomato sauce.
Next, add a layer of grated Parmesan, followed by a layer of thinly sliced pasta filata cheese or butter cheese, and finish with a layer of cooked ham.
We recommend making no more than three of these layers, as the Parmigiana can otherwise become a little too rich overall. It is quite a hearty dish. We also suggest arranging the eggplant slices crosswise in one layer and lengthwise in the next, creating a more stable and even structure.
For the final layer, place one last layer of eggplant slices on top of the ham and generously cover it with the remaining tomato sauce. In a small bowl, whisk together two eggs and about 30 g of grated Parmesan using a fork, then pour the mixture evenly over the top of the bake.
Bake the Parmigiana di Melanzane in a preheated oven at 180°C (350°F) with top and bottom heat for about 15 minutes. The top should develop a light golden crust. If needed, switch the oven to the fan setting at 150°C (300°F) for the final 5 minutes to achieve a nicely browned finish.
Once baked, remove the Eggplant Parmigiana from the oven and let it cool slightly before serving warm. Simply cut it into portions of your preferred size and serve on individual plates. Buon appetito!
Tip: The rich flavours of this Parmigiana pair beautifully with a glass of Sicilian red wine. Why not take a look at our online shop to find the perfect match?
