The origins of this dish are rather controversial: in fact, it is not easy to reconstruct its history as the primacy of this preparation is disputed between Emilia-Romagna, Sicily and Campania.
Due to a linguistic issue, the dish is associated by many with the land of Emilia; the term parmigiana, in fact, would derive from the use of Parmigiano Reggiano cheese as an ingredient in the recipe.
From a purely historical point of view, on the other hand, the most credited hypothesis wants eggplant parmigiana to have Sicilian origins; this thesis is based on the fact that eggplant was introduced to Italy in the 15th century by the Arabs, who imported it from India.
- 2 large eggplants
- 3 cups of tomato puree
- 1 clove of garlic
- all purpose flour to taste
- 1 egg
- 1 scamorza cheese, blended (10 oz) or mozzarella cheese
- extra virgin olive oil to taste
- 1 cup of Parmigiano Reggiano cheese , grated
- oil for frying
- salt to taste
- basil leaves to taste
In a pan fry oil with garlic , add tomato puree , salt and a few basil leaves.
Cut the eggplants thin and keep them in water.
Bread them with flour and eggs.
Fry them with hot oil and dry them with paper towels.
Sprinkle tomato sauce on the baking dish and arrange a layer of eggplant, pour the sauce, scamorza cheese and Parmigiano Reggiano cheese again; arrange the second layer with the same procedure.
Finally, add the remaining sauce.
Bake at 350 F for 30 minutes.
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