Parmigiana: Difference between revisions

Latest revision as of 12:09, 15 February 2025

Parmigiana[edit]

Parmigiana, also known as Parmigiana di melanzane, is a classic Italian dish made with fried eggplant slices layered with tomato sauce and cheese, typically Parmesan and mozzarella. It is a staple of Southern Italian cuisine and is particularly associated with the regions of Campania, Sicily, and Calabria.

History[edit]

The origins of Parmigiana are debated, with claims from both Sicily and Naples. The dish is believed to have been influenced by the culinary traditions of the Mediterranean region, incorporating elements from Arab and Spanish cuisine. The name "Parmigiana" is thought to derive from the Sicilian word "parmiciana," which refers to the slats of a wooden shutter, resembling the layering of the eggplant slices.

Ingredients[edit]

The primary ingredients of Parmigiana include:

Eggplant: Sliced and typically fried before layering.
Tomato sauce: Made from fresh or canned tomatoes, often seasoned with garlic, basil, and olive oil.
Cheese: A combination of Parmesan and mozzarella is commonly used.
Herbs: Such as basil and oregano.
Olive oil: Used for frying the eggplant and in the sauce.

Preparation[edit]

The preparation of Parmigiana involves several steps:

1. Slicing and Frying the Eggplant: The eggplant is sliced into rounds, salted to remove excess moisture, and then fried in olive oil until golden brown.

2. Preparing the Sauce: A simple tomato sauce is prepared by cooking tomatoes with garlic, olive oil, and herbs.

3. Layering: In a baking dish, layers of fried eggplant, tomato sauce, and cheese are alternated. The top layer is finished with a generous amount of cheese.

4. Baking: The assembled dish is baked in the oven until the cheese is melted and bubbly, and the flavors have melded together.

Variations[edit]

While the traditional Parmigiana is made with eggplant, variations exist using other vegetables such as zucchini or artichokes. Some recipes may include meat, such as ham or ground beef, although these are less common.

Cultural Significance[edit]

Parmigiana is a beloved dish in Italian cuisine, often served as a main course or as part of a larger meal. It is a popular choice for family gatherings and celebrations, reflecting the rich culinary heritage of Southern Italy.

Related pages[edit]

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-'''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.
+== Parmigiana ==
-== Origin ==
+[[File:Parmigiana_di_melanzane.jpg|thumb|right|A traditional dish of Parmigiana di melanzane]]
-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.
+'''Parmigiana''', also known as '''Parmigiana di melanzane''', is a classic Italian dish made with fried [[eggplant]] slices layered with [[tomato sauce]] and [[cheese]], typically [[Parmesan cheese|Parmesan]] and [[mozzarella]]. It is a staple of [[Southern Italian cuisine]] and is particularly associated with the regions of [[Campania]], [[Sicily]], and [[Calabria]].
+== History ==
+The origins of Parmigiana are debated, with claims from both [[Sicily]] and [[Naples]]. The dish is believed to have been influenced by the culinary traditions of the [[Mediterranean]] region, incorporating elements from [[Arab]] and [[Spanish cuisine]]. The name "Parmigiana" is thought to derive from the Sicilian word "parmiciana," which refers to the slats of a wooden shutter, resembling the layering of the eggplant slices.
+== Ingredients ==
+The primary ingredients of Parmigiana include:
+* [[Eggplant]]: Sliced and typically fried before layering.
+* [[Tomato sauce]]: Made from fresh or canned tomatoes, often seasoned with [[garlic]], [[basil]], and [[olive oil]].
+* [[Cheese]]: A combination of [[Parmesan cheese|Parmesan]] and [[mozzarella]] is commonly used.
+* [[Herbs]]: Such as [[basil]] and [[oregano]].
+* [[Olive oil]]: Used for frying the eggplant and in the sauce.
 == Preparation ==
+The preparation of Parmigiana involves several steps:
+. '''Slicing and Frying the Eggplant''': The eggplant is sliced into rounds, salted to remove excess moisture, and then fried in olive oil until golden brown.
+. '''Preparing the Sauce''': A simple tomato sauce is prepared by cooking tomatoes with garlic, olive oil, and herbs.
+. '''Layering''': In a baking dish, layers of fried eggplant, tomato sauce, and cheese are alternated. The top layer is finished with a generous amount of cheese.
-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.
+. '''Baking''': The assembled dish is baked in the oven until the cheese is melted and bubbly, and the flavors have melded together.
 == Variations ==
+While the traditional Parmigiana is made with eggplant, variations exist using other vegetables such as [[zucchini]] or [[artichokes]]. Some recipes may include [[meat]], such as [[ham]] or [[ground beef]], although these are less common.
-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.
+== Cultural Significance ==
+Parmigiana is a beloved dish in Italian cuisine, often served as a main course or as part of a larger meal. It is a popular choice for family gatherings and celebrations, reflecting the rich culinary heritage of Southern Italy.
-== See also ==
+== Related pages ==
 * [[Italian cuisine]]
-* [[List of Italian dishes]]
+* [[Eggplant]]
-* [[List of eggplant dishes]]
+* [[Tomato sauce]]
-* [[List of casserole dishes]]
+* [[Cheese]]
 [[Category:Italian cuisine]]
 [[Category:Eggplant dishes]]
-[[Category:Casserole dishes]]
+[[Category:Cheese dishes]]
-{{Italian cuisine}}
-{{Eggplant dishes}}
-{{Casserole dishes}}
-{{food-stub}}