What is a traditional parmigiana?

Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna], also called parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne] or melanzane alla parmigiana, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked.

Do they make eggplant Parmesan in Italy?

Eggplant Parmesan, parmigiana di melanzane in Italian, is one of the classic preparations of southern Italy. It is a preparation associated with the cooking of Naples, but it is popular in the Campanian countryside and Calabria and Sicily too.

Can you freeze melanzane parmigiana?

Wrap the dishes in clingfilm, then foil, and freeze for up to 6 months.

How to make a parmigiana di melanzane at home?

Preheat the oven to 200 C/ 400 F/ Gas 6. Put two or three spoonfuls of tomato sauce in the bottom of a large ovenproof dish, then arrange a layer of the aubergine slices, placed as close together as possible. Cover the aubergines with some pieces of fontina, spoon a little tomato sauce on the cheese and sprinkle with some Parmesan.

What kind of cheese is in eggplant parmigiana?

Eggplant Parmigiana (Parmigiana di Melanzane) is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese. Eggplant Parmigiana AKA Eggplant Parmesan or Parmigiana di Melanzane is one of my absolute favourite authentic Italian recipes.

How to make eggplant parmigiana with aubergines?

Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese. Thinly slice the eggplant/aubergines then place them in a colander. Sprinkle them lightly with salt and set them aside for 1 hour. This drains off any excess water and helps with frying. Meanwhile, make the simple tomato sauce.

What’s the difference between an aubergine and a melanzane?

Note: Melanzane is the Italian word – in the UK and Canada this vegetable is called an aubergine while in other countries it is called an eggplant or brinjal. 6 melanzane (eggplants), sliced lengthways about 6mm thick 500g tomato sauce (made with peeled tomatoes, an onion, a carrot, stick of celery, basil and a little olive oil)