![]() ![]() Many add fresh basil to the sauce or between the layers of eggplant. In parts of Calabria, I’ve eaten it with slices of hard-boiled eggs and thin pieces of prosciutto strewn through the layers. Some cooks batter the eggplant in flour or a mixture of egg and bread crumbs, others fry the slices plain. ![]() But from there, regions, cooks, and generations have put their own spin on the specialty. Likely originating from Campania, and more specifically Naples-positioned in the ankle of Italy’s so-called “boot”-this iconic dish mainly falls back on a trifecta of simple ingredients: pan-fried eggplant, red sauce, and cheese. It’s adaptable, too: More than just the main course it’s often served as in American culture, eggplant parmigiana could then and can now be eaten in a number of ways-as a primo or first course preceding a meat or seafood dish, as a contorno or vegetable side, or even as an antipasto served at room temperature and cut into squares. A comforting staple of southern Italian kitchens, the dish has also long had an appealing affordability-traditionally most Italians simply used eggplants and tomatoes grown in their own garden-and practicality, as a tray could often feed even a large family through a few meals. Photo by Linda Puglieseįor about the first 30 years of my life, barely a week went by without my grandma baking a bubbling, beautiful tray of eggplant parmigiana. Fried eggplant is layered with homemade red sauce and two types of cheese-mozzarella and Pecorino Romano-in this family recipe from SAVEUR editor-in-chief Stacy Adimando. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |