Parmigiana

Parmigiana, or parmigiana alla melanzana, is a family of Italian dishes defined by layered ingredients held together with tomato sauce and cheese, then baked. The most widely known version is eggplant parmigiana (melanzane alla parmigiana), which typically includes fried or roasted eggplant slices, tomato sauce, mozzarella, and grated Parmigiano-Reggiano.

Origin and name

The dish is strongly associated with Southern Italy, particularly Campania and Sicily, though its exact origins are disputed. The term alla parmigiana is thought to reference the use of Parmigiano-Reggiano cheese or a culinary style associated with Parma, and the name has been in use since at least the 18th or 19th century. Variants across regions incorporate different vegetables and techniques while following the same layered, baked concept.

Ingredients and preparation

A classic version starts with thinly sliced eggplant that is salted to remove bitterness, then either fried or roasted. The layers are typically arranged with tomato sauce, mozzarella (fior di latte or mozzarella di bufala), grated Parmigiano-Reggiano, and fresh basil, all assembled in a baking dish and cooked until bubbling and lightly browned. Some regional variants add béchamel sauce, while others skip frying the eggplant or substitute other vegetables such as zucchini or potatoes. There are also dishes described as parmigiana di pesce or parmigiana di zucchine, which adapt the same principle to different main ingredients.

Serving and substitutions

Parmigiana is usually served hot as a substantial main course or a side dish, though it can be enjoyed at room temperature. It stores well and can be prepared in advance, then reheated. While the dish is most closely associated with Italian home cooking, it has many regional interpretations and appears in various menus around the world under different names.