Make way for parmigiana recipes for the summer: traditional or with variants, they are all greedy. Certain, eggplant parmigiana is the queen of summer tables: there are a thousand variations, territorial and family. Everyone has their own, especially in Emilia Romagna, Campania and Sicily, the lands that contend for the paternity of this indisputable goodness.
Eggplant and non-eggplant parmigiane: anyway greedy
The common ingredients are always eggplants, fried as per tradition, tomato sauce and lots of Parmigiano Reggiano Dop. Then there are the additions: mozzarella fior di latte or buffalo from Campania PdO, mozzarella cheese, Caciocavallo, hard boiled eggs, Ham, mortadella. An infinity. Obviously, now the parmigiana based on eggplant baked or grilled, for a lighter dish, has now been completely cleared through customs.
But parmigiana recipes are not only traditional: there are so many variations to try, based on eggplant and much more. There are fish-based parmesans, of zucchini, potatoes. Is, from autumn, also comes the pumpkin parmigiana, absolutely not to be missed. Try them all: just click on the name to get to the recipe!
Sicilian and Neapolitan: the most traditional Parmesan
Sicily and Campania are the two heavyweights of Parma. And there are countless territorial and family variations. In the family there is no parmigiana without boiled eggs. But others do not give up mortadella or cooked ham. And in Messina everything is focused on freshness and simplicity. And with the advanced parmigiana do not forget to season the pasta!
- SICILIAN EGGPLANT PARMESAN, greedy and very rich layers
- EGGPLANT PARMIGIANA ALLA NEAPOLITAN, with buffalo mozzarella Dop. Even with the VIDEO RECIPE.
- COLD EGGPLANT PARMIGIANA ALLA MESSINESE, simple and served on the plate
Eggplant but not only: the enriched Parmesan
Excellent with fried eggplant but also grill: the enriched Parmesan are a real surprise. Just add carasau bread, slices of swordfish or flag fish or a delicious casket of puff pastry and here the classic eggplant parmigiana takes on a whole other aspect.
- EGGPLANT PARMIGIANA AND CARASAU BREAD, with stringy mozzarella and the typical Sardinian bread
- PARMIGIANA FISH FLAG (spatula fish), delicious also with swordfish
- PARMESAN, a casket of puff pastry stuffed with parmigiana
Parmigiane without eggplant, not traditional but greedy
Well, yes, it is not heresy; parmigiana is not made of eggplant alone. Other vegetables can also be used. Like potatoes or pumpkin (in season), used raw and accompanied by tasty cheeses, cured meats and aromatic herbs. Or zucchini, both fried and grilled. In the white version or with the classic tomato sauce. Which one do you prefer?