Melanzane alla parmigiana, or eggplant parmesan, is an entire dialect in itself. Despite what its’ name suggests, it is not an ode to the city of Parma or parmigiano cheese, and the variations that exist are endless. In Campania, you may find it made with fresh mozzarella. Calabria’s version layers in meat, and Sicily, the dish’s alleged place of origin, keeps it very simple with pecorino. Its’ moniker is believed to derive from the word, palmigiana, the angled slats in window shutters that the eggplant resembles once assembled in a baking dish. America introduced the bread crumb coated version coined “eggplant parmesan” or “eggplant parm,” where it’s being served alongside pasta at red sauce joints, sandwiched inside of crusty Italian bread at pizzerias, and perfuming the homes of Italian-American Sunday dinners. The poster-child for versatility, eggplant parmigiana is a well-loved dish that can be adapted to personal taste and locality, which is why it has become such a staple in Italian cuisine!
It’s safe to say that eggplant parmigiana is one of, if not my favorite Italian dish, so you can imagine how many iterations I have sampled to date. If it’s on a menu, there’s a very good chance it’ll be on the table! I grew up enjoying the Italian-American style eggplant parmesan, but have fallen deeply in love with the more traditional and rustic versions that I relish in tasting every time I travel to Italy. No two dishes of parmigiana have ever been exactly the same, but my favorite renditions do have some common denominators: delicately fried eggplant, a simple and bright tomato sauce, fresh basil, and a modest amount of cheese, baked until bubbling and golden brown. Inherently vegetarian and packed with nutrients, it manages to be intensely comforting while maintaining an inexplicable lightness.
My recipe celebrates the traditional parmigiana of my family’s native Campania by using mozzarella, but with a lighter twist. Instead of frying the eggplant, it is baked in the oven before being layered with the sauce and cheese. This saves time on clean up and eliminates the risk of greasy or soggy eggplant. It is also completely gluten-free and an excellent guilt-free option as we approach the warmer months. Finishing it under the broiler gives the top a nice crust that beautifully contrasts the eggplant’s delicate texture. I hope that you enjoy it!
Healthy Baked Eggplant Parmigiana
Serves 4
Ingredients:
1 large eggplant or 2 smaller, firm with no bruises
4 ounces fresh mozzarella
24 ounces San Marzano tomatoes, crushed by hand or food mill
4 ounces grated pecorino
½ cup extra virgin olive oil
1 bunch of fresh basil
1 clove of garlic
Salt and pepper to taste
Method:
Slice eggplant into 1/8 inch rounds. Salt and set over a colander for 15-30 minutes to drain. Pat dry.
Brush eggplant slices with ¼ cup olive oil and bake for 15 minutes at 400 degrees, turning halfway through, until fork-tender and brown.
While the eggplant bakes, heat ¼ cup olive oil in a pan. Add in garlic clove and cook until slightly browned. Add tomatoes and basil and simmer on low for 20 minutes.
Build the parmigiana. First, add a thin layer of sauce to your baking dish. On top, add a layer of eggplant, overlapping the pieces slightly. Add another layer of sauce. Sprinkle mozzarella and pecorino on top. Repeat with eggplant, sauce, and cheeses until you end with cheese on top.
Drizzle with olive oil and bake on 400 degrees for 15-20 minutes or until golden brown. You can finish under the broiler for more color.
Let rest for at least 30 minutes and enjoy!
Extra Tip: go to @lacucinaitalianausa Instagram account and you'll see Stephanie cooking the eggplant parm in the Highlights!