This southern Italy export is hugely popular, especially during peak growing season during late summer and early fall. Also known as Parmigiana, thin eggplant slices are fried, topped with cheese and tomato sauce,
and baked casserole style in a hot oven. Fresh ingredients,
especially the cheese should be used whenever possible. This style of cooking eggplant has been adapted in other cuisines outside Italy. Both chicken Parmigiana and veal Parmigiana are similar in the way they are prepared and cooked.
A member of the nightshade family, American eggplant are large vegetables, deep purple in color, with an edible skin and firm but very moist flesh. Rarely ever eaten raw, eggplant can be bitter, and is often sliced or diced, rubbed
with salt and allowed to sit and drain off excess moisture. Another technique is to soak the slices briefly in salted water to achieve the same result. The slices are set out to dry or patted with a damp cloth before usage.
EggplantParmesan.net present several dozen recipes for this traditional Italian dish, some traditional, some with a new take on this classic. Learn how to find and select eggplant for purchase, where to store eggplant, and how to prepare
it for consumption. Although the freshest specimens will be found in late summer, eggplant is readily available year round, and this dish can be served for dinner tonight. |
