Eggplant Parmigiana

While the name suggests a connection with the northern Italian city of Parma – and eggplant Parmigiana appears on almost every restaurant menu there – southern Italy also claims Parmigiana di Melanzane (as they call it). Parmigiana is traditional to Naples and the surrounding countryside – famous for the delicate fresh mozzarella made there from buffalo milk – and also popular in Calabria and Sicily. Some food historians say it may have originated in the south and the name derives from the inclusion of parmesan cheese from the region around Parma. Other sources suggest the name is a corruption of either the Sicilian word for shutter or a Persian word! We may never know. I do know that eggplant Parmigiana is a quick, easy, crowd-pleaser that can be prepared in advance and baked when needed. It’s great served with a salad of soft green leaves such as butter lettuce. The anchovies aren’t traditional but do add a great umami kick, feel free to leave them out if you prefer. Alongside my Parmigiana di melanzane I love a glass or two of Julian Castagna’s brilliant sangiovese-syrah blend, Un Segreto. This elegant medium-bodied red complements the rich flavour of this warming eggplant dish so well!

Serves 4

Ingredients

3 large eggplants, sliced (aubergine)
1 tablespoon extra virgin olive oil, plus extra for brushing (20ml)
Salt flakes, to taste
2 cloves garlic, finely chopped
45g anchovies in olive oil, chopped (1½oz)
12 basil leaves, torn
2 quantities Tomato Sauce (or 700g/1lb 9oz tomato passata)
2 balls Mozzarella di Bufala, sliced
1½ cups freshly grated Parmigiano or Grana Padano (about 60g/2oz)

Method

Preheat oven to 180°C (350°F).
Place eggplant on oiled oven trays, brush generously with oil, sprinkle with salt and bake for 20–30 minutes until well-coloured.
Meanwhile, place garlic and anchovies in a saucepan with the tablespoon of oil.
Place over medium heat and cook for a few minutes, stirring often to crush the anchovies, until garlic sizzles.
Add Tomato Sauce, bring to the boil, reduce heat to low and simmer for a further 5 minutes.
Remove from heat, stir through basil and spread a little sauce into the base of a baking dish, setting the rest aside.
Add a layer of eggplant, top with a layer of mozzarella, some parmesan cheese and more sauce.
Continue layering until all ingredients are used, pressing down gently to ensure everything is well coated with sauce and finishing with a sprinkle of parmesan.
Bake eggplant Parmigiana for 15 minutes or so, until the top is well coloured.

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Eggplant Parmigiana

What Other Travellers Say

Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!

Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.

My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.

Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure — highly recommended.