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The eggplant parmigiana Sicilian

by Ada Parisi
54290 views 5 min read
Parmigiana di melanzane alla siciliana

I couldn't wait to do the Parmigiana di melanzane alla siciliana. Is’ a traditional recipe of Italian cuisine, the most famous. Also this dish can rely on a myriad of variations, not only each region has its own recipe of Parmesan (Campania in primis, also because the authorship of this dish is disputed between Campania and Sicily), but probably every Italian family. I present you my family recipe of the Sicilian eggplant parmigiana. The one who prepares my grandmother, preparing my mother and that I've inherited. On Vimeo you can also find a very short VIDEO TUTORIAL showing you how I make the layers of Sicilian eggplant parmesan.

My family recipe

Our eggplant parmigiana is made with strictly fried eggplant, tomato sauce, Basil, boiled egg and provolone Nebrodi. And obviously Parmesan, although in Sicily's oldest tradition uses pecorino canestrato: You can also use a mix of parmesan and pecorino, If you like. The aubergine Sicilian gives the best of itself when it is made with a few hours in advance . The next day, if leftovers (hard) We are accustomed to use it for pasta. Compared to the traditional eggplant parmigiana this has only an ingredient in more (very widespread in Sicily), hard boiled eggs. What you can not put, While sometimes I found in the Sicilian also cooked ham, I don't like at all in dishes that are then further cooked.

La parmigiana is a versatile dish: You can serve it in mini portion as a Starter, in maxi portion as the second or main course, buffet, at a picnic or for a delicious first course. Okay always goes with everything, Believe me, He advancing and if you could use it on pasta (look at the picture and tell me if it does not you hungry!). Now take a look at all my Parmesan OF RECIPES, to the many RECIPES WITH EGGPLANT and to all my traditional SICILIAN RECIPES. Have a good day.

Parmigiana di melanzane alla siciliana

EGGPLANT PARMIGIANA (Sicilian recipe)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 4 voted )

Ingredients

3 large eggplants

750 ml of tomato puree

4 eggs

350 grams of provolone Nebrodi

a few leaves of Basil

grated parmigiano reggiano PDO, to taste

Sicilian pecorino Dop canestrato, to taste (If you like)

extra virgin olive oil, to taste

peanut oil for frying, to taste

Salt, to taste

a pinch of sugar

Procedure

To prepare the eggplant parmigiana Sicilian, wash, clean and slice the Eggplant into slices about half a centimetre thick; put them in a colander, Salt them and cover them by placing a weight on top. Leave them like this for at least 30 minutes, so you lose some of the vegetation water.

FRY eggplant in hot peanut oil until they are golden brown. Set them aside on a piece of blotting paper. Pour the tomato sauce in a pan with a drizzle of extra virgin olive oil, Add Basil, Add salt and put a pinch of sugar (if you like a little spicy power also use chili) and cook for 10-15 minutes. Boil the eggs until they are firm and, Once cold, cut into slices; thinly slice provolone.

Preheat the oven at 180 degrees. In VIDEO TUTORIAL you can see how I do the layers step by step. Put a little bit of tomato sauce in the bottom of the Pan, make a first layer of fried eggplant on which to distribute a little cheese and boiled eggs. Sprinkle the surface of the eggplant parmesan with another little tomato sauce and sprinkle with a generous amount of grated Parmesan and / or Pecorino. Start over with another layer of Eggplant, eggs, provolone, tomato and parmesan and then make a third layer. Cover with the latest Eggplant, a generous amount of tomato sauce and sprinkle with Parmesan cheese. Bake the eggplant parmigiana for 25-30 minutes and then cool the parmigiana. Ideally serves eggplant parmigiana at room temperature, When you will be firmer. Bon appétit!

Pasta eggplant parmigiana

 

Note

MATCHING: with this dish full of flavors we chose to match a red wine from tannins, the San Lorenzo, Rosso Conero Doc Umani Ronchi Winery. Persistent and fruity aroma and flavor matched perfectly the complexity of eggplant parmesan, degreasing the mouth from the grease of frying.

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6 comments

Miha 9 July 2018 - 11:38

Provata gia’ so many times and I like it so much. Yesterday, however, I made with zucchini instead of eggplant… Very good!

Reply
Adele April 10, 2013 - 12:16

Extraordinary…My House is adorataaaaa parm ! fantasic

Reply
Lucia April 4, 2013 - 20:35

I the eggs , After jokes, I put a spoonful at a time for each layer.
In this way the parmigiana you compact and cut better .

Reply
fratelli_ai_fornelli April 5, 2013 - 00:01

Hello! I tried this recipe once you say, me from an aunt of Benevento, but – without detracting from – I like that anymore, Maybe it's because ever since I was born I eat this way and I've got used to it… If you ever feel you'll see that you cut fine…a greeting and thanks for your visit. ADA

Reply
Luisella March 27, 2013 - 07:56

a dish I loved my mom, I'm often in summer, never tried it with eggs, lovely idea dear !! a big kiss :*

Reply
fratelli_ai_fornelli March 27, 2013 - 11:54

A big kiss to you, You know, the eggs are reinforcement’ having regard to the lightness of the dish!!! :-)

Reply

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