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Melanzane alla Parmigiana: A Sicilian Delight
This article presents a recipe for Melanzane alla Parmigiana, a layered eggplant casserole, discussing its origins and variations.
Dutch
Netherlands
Arts And CultureLifestyleFoodCookingItalian CuisineMelanzane Alla ParmigianaEggplant Recipe
Time-Life
Vincenzo Corrado
- What are the debated origins of Melanzane alla Parmigiana?
- The origins of Melanzane alla Parmigiana are uncertain, with claims from Parma, Naples, and Sicily. Parma's claim rests on its history of layered cooking, Naples cites an 18th-century cookbook, and Sicily points to the introduction of eggplants by Arabs and a local word 'parmiciana' resembling overlapping layers.
- How does the author's recipe differ from traditional versions?
- The author's recipe grills eggplant slices instead of frying them, omits the cooked egg slices used in a previous version, and uses a breadcrumb and Parmesan topping with rosemary, evolving from a 2017 experiment.
- What is the author's personal connection to this dish, and what makes their recipe unique?
- The author fell in love with Melanzane alla Parmigiana in Sicily. Their current recipe is lighter due to grilling the eggplant and features a rosemary-infused breadcrumb and Parmesan topping, representing an evolution of their previous recipes.
Sustainable Development Goals
Zero Hunger Positive
Indirect Relevance
The article promotes a healthy and delicious vegetarian recipe, contributing indirectly to food security and sustainable food systems by offering a diverse and nutritious meal option. The focus on readily available ingredients and a simple preparation method can make this dish accessible to a wider population, potentially improving dietary diversity and reducing food waste.