DISH RESEARCH · Main dish
Parmigiana di melanzane
Also known as: Parmigiana di melanzane PAT
GialloZafferano’s selected eggplant parmigiana layers plain peanut-oil-fried eggplant with its own onion-and-tomato sauce, mozzarella, Parmigiano-Reggiano and basil before baking.
About Parmigiana di melanzane
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano’s selected parmigiana di melanzane layers fried eggplant with tomato sauce, mozzarella, Parmigiano-Reggiano and basil. The recipe presents the familiar combination without assigning its disputed regional beginnings to one place.
Chopped yellow onion softens in extra-virgin olive oil before tomato passata enters the pan. Salt and basil season the sauce, and a little water rinses the passata container into the same pot.
The selected dark oval eggplants are washed, trimmed and sliced lengthwise. After drying, the slices fry in peanut oil a few at a time and drain on absorbent paper.
A little sauce covers the baking-dish base before alternating layers of eggplant, tomato sauce, diced mozzarella, grated Parmigiano-Reggiano and basil. The remaining cheeses finish the top.
Oven cooking brings the assembled layers together, followed by a rest before cutting and serving. This selected version fries the eggplant directly, without the flour or egg coatings offered as separate variations.
Ingredients in Parmigiana di melanzane
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
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Cuisines & regions
Cuisine and regional connections are still being added.