Parmigiana

Parmigiana(/ˌpɑːrmɪˈdʒɑːnə,-ˈʒɑː-/,Italian:[parmiˈdʒaːna]), also calledparmigiana di melanzane(Italian:[parmiˈdʒaːnadimelanˈdzaːne;-ˈtsaːne]),melanzane alla parmigiana(Italian:[melanˈdzaːne;-ˈtsaːneˌallaparmiˈdʒaːna]) or, in the United States,eggplant parmesan, is anItalian dishmade with fried, slicedeggplantlayered withParmesan cheeseandtomato sauce, then baked.The origin of the dish is claimed by the regions ofCampania,Sicily, andEmilia-Romagna.
There are several theories about the origin of the dish. Most frequently its invention is attributed to either Campania, Sicily orParma, in Emilia-Romagna.The case for Parma is that parmigiana refers to Parma and becauseParmesan cheeseis produced there. Sicilian food writers have several different explanations for a Sicilian origin. According to author Pino Correnti, the wordparmigianaderives from theSicilianword fordamigiana, a wicker sleeve used both for wine bottles and the hotcasserolein which the dish would be prepared and served. Authors Mary Taylor Simeti, Vincent Schiavelli, and several others write that the name derives from the Sicilian word for 'louver',palmigiana. The angled horizontal slats of a louver would resemble the layering of eggplant slices in the dish. Writer Franca Colonna Romano Apostolo suggests that the name isparmiciana, which means 'Persian' in Sicilian.
Wright traces the origin of parmigiana toNaples. The ancestor of the modern dish appears inVincenzo Corrado's cookbookIl cuoco galantefrom 1786. His recipe described eggplant seasoned with butter, herbs, cinnamon, other spices, and grated Parmesan cheese, which was then covered with a cream sauce of egg yolks before being baked in an oven. The modern version with Parmesan and tomato ragù as key ingredients appears several years later inIppolito Cavalcanti's cookbookCucina teorico-pratica, which was published in Naples in 1837. According to Wright, this suggests that the dish evolved in Naples during this time frame, which coincided with the increasing popularity of the tomato in Italian cuisine.Author Marlena Spieler agrees with a Neapolitan origin of the dish for the same reasons.
InCosenza, parmigiana is prepared with fried zucchini and baked eggplants. It is typically made in layers with grated freshmozzarellaand gratedParmesan cheese.
InNaples, parmigiana is also prepared usingzucchiniorartichokesin place of eggplants.
InApuliaIt is with breaded eggplants
Variations made withbreadedmeatcutlets, such asvealandchicken, have been popularized in other countries, usually inareas of Italian immigration. In such areas, the original dish may be called "eggplant parmesan" to distinguish it from the meat versions.
In the United States and Canada,chicken parmesanand veal parmigiana are frequently served as amain course, often with a side of pasta. The alternativeanglicizationparmesanis sometimes used instead, and the abbreviated formparmis common. The use of meats as an alternate to eggplant originated in the United States, where it was influenced by similar Italian dishes. A similar veal dish is known in Italian ascotoletta alla bolognese, which excludes tomato sauce but includes melted Parmesan cheese andprosciutto.Cotolette alla parmigianais another similar veal dish, but in Italy it is generally served without sauce or cheese.
Chicken parmigiana is also a common dish in Australia and is often served with a side of chips or salad. In Australia, where the name is often shortened toparmaorparmi,it may also contain a variety of toppings, including sliced ham or bacon.
In Argentina and in other neighboring South American countries, veal or chicken parmigiana is topped with ham and served with French fries. It is known asmilanesa a la napolitana.If the dish is topped with a fried egg, it is known asmilanesa a caballo, but omits the tomato sauce.
In England,parmouses either pork or chicken topped withbéchamel sauceinstead of tomato sauce and sometimes topped with extras such as pepperoni, bolognese or chilli, but this is largely a northern variation.
In theDominican Republic, the dish is known aspastelón de berenjena('eggplant casserole'). Eggplants are fried in flour and salt and layered with mozzarella.Minced meatseasoned withLippia(Caribbean oregano), bell peppers, red onion, garlic, and tomato sauce can also be added.
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