Ingredients:
- 1 Packet lasagne sheets
- 1 medium eggplant, sliced into rounds
- 1 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 cups Pumorola sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves (for garnish)
Instructions:
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Preheat the oven to 375°F (190°C).
- Dip the eggplant slices in the beaten eggs, then coat them with a mixture of bread crumbs and grated Parmesan cheese.
- Place the breaded eggplant slices on a baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
- In a large baking dish, spread a layer of marinara sauce. Add a layer of cooked rigatoni pasta, followed by a layer of crispy eggplant slices.
- Repeat the layers until all the ingredients are used, finishing with a layer of marinara sauce on top.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Chef Tip: To reduce the bitterness of the eggplant, sprinkle salt on the slices and let them sit for 30 minutes. Rinse the slices and pat them dry before proceeding with the recipe.
History:
Melanzane alla Parmigiana, commonly known as Eggplant Parmesan, is a classic Italian dish with deep roots in the culinary traditions of Southern Italy, particularly in the regions of Campania and Sicily. Here's a detailed look at the history of Melanzane alla Parmigiana:
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Origins: The exact origins of Melanzane alla Parmigiana are a subject of debate among culinary historians. While some attribute its creation to the region of Sicily, others argue that it originated in Campania. Regardless of its precise origins, the dish has become an iconic part of Italian cuisine and is enjoyed throughout Italy and beyond.
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Culinary Influences: The dish's name, "Parmigiana," might suggest that it comes from the city of Parma or the region of Emilia-Romagna, known for Parmigiano-Reggiano cheese. However, the name likely refers to the layering style used in the dish, similar to that of Parmigiano-Reggiano cheese.
In summary, Melanzane alla Parmigiana is a classic Italian dish with a rich history and enduring popularity. Its origins in Southern Italy and its simple yet delicious preparation make it a beloved staple of Italian cuisine enjoyed by people around the world.