Dish

Parmigiana (Calabria)

Eggplant Parmigiana (Calabria)

The dish is made by slicing eggplant and then layering it with tomato sauce, mozzarella cheese, and Parmesan cheese. It is then baked in the oven until it is golden brown and crispy on top. The dish is typically served as a main course and is often accompanied by a salad or other side dish.

European cuisine› Mediterranean cuisine› Italian cuisine

Casserole

Origins and history

The dish originated in the southern Italian region of Campania and is often associated with the city of Naples. It is believed to have been created in the 18th century and was originally served as a special occasion dish for weddings and other celebrations. Today, it is a popular dish throughout Italy and is often served during the holidays or for other special occasions.

Dietary considerations

Parmigiana is not suitable for those with dietary restrictions or who are trying to watch their weight due to its high calorie and fat content from the use of cheese.

Variations

There are many variations of parmigiana, including versions made with chicken or veal instead of eggplant. Some recipes also call for the addition of hard-boiled eggs or peas. The dish can also be made with different types of cheese, such as provolone or fontina.

Presentation and garnishing

To make the dish look more visually appealing, it can be garnished with fresh herbs or grated Parmesan cheese. It is typically served in a large baking dish or casserole dish.

Tips & Tricks

To prevent the dish from becoming too dry, it is important to add enough sauce or liquid to the filling. It is also important to let the dish rest for a few minutes before serving to allow the flavors to meld together.