Parmigiana

What is Parmigiana?

Parmigiana is a baked Italian dish where slices of eggplant are first fried, then arranged in layers with mozzarella cheese and tomato sauce. Parmesan cheese and fresh basil are also added between the layers. The dish is finished in the oven, which melds the flavors and softens the eggplant. It is usually served warm or at room temperature. The eggplant becomes tender, the cheese melts, and the tomato sauce gives a bright, savory taste. Olive oil, onion, peppercorn, and salt are used to season the dish.

Where does Parmigiana come from?

Parmigiana's beginnings are claimed by several southern Italian regions, including Sicily, Campania, Calabria, and Apulia. Some believe the name refers to Parma, because of Parmesan cheese, but others trace it to Sicilian words for a wine bottle cover or for louvered shutters, which resemble the layered eggplant slices. A recipe for a similar baked eggplant dish appears in an 18th-century Neapolitan cookbook, but the modern version with tomato sauce and cheese developed later in Naples, as tomatoes became common in Italian cooking.

How is Parmigiana made?

To make parmigiana, eggplant is sliced and fried in olive oil. The fried slices are layered in a baking dish with tomato sauce, mozzarella, Parmesan, and basil. Some versions add eggs between the layers or use fresh tomato and basil in summer, and ragù in winter. The assembled dish is baked until the cheese is melted and the flavors combine. In some regions, the eggplant is not breaded before frying, making for a lighter dish.

How and when is Parmigiana eaten?

Parmigiana is served at lunch or dinner, often as a starter or side dish in Italy. It is typically eaten warm or at room temperature. In Naples, it may be made with other vegetables like zucchini or artichoke. Outside Italy, especially in the United States and Australia, it is often a main course and can be served with pasta, salad, or chips. The dish is part of everyday meals and is not tied to a particular festival or religious occasion.

Kinds of Parmigiana

In Italy, parmigiana can be made with zucchini, fennel, or artichokes instead of eggplant. Some versions use eggs between layers or add cocoa to the sauce. A 'white parmigiana' without tomato sauce is made in parts of Campania. In the United States, chicken or veal replaces eggplant, and the dish is called chicken or veal parmigiana. In Australia, it is known as parma or parmi and may include ham or bacon. In South America, similar dishes use beef or chicken and are topped with ham or a fried egg.

What Parmigiana means

Parmigiana is a staple of southern Italian home cooking and is widely recognized abroad. Its origins are debated among several Italian regions, each with its own version and pride in the dish. In countries like the United States, Australia, and Brazil, local adaptations have become popular, often using meat instead of eggplant. The dish is a symbol of Italian culinary tradition and is commonly found in Italian restaurants worldwide.

Questions people ask about Parmigiana

Good reading and sources

• BBC - Inside Out - North EastBBC, Article

• Parmigiana on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data