The Basics of Parmigiana
Whether its a mound of lightly sauced spaghetti topped with a cheesy breaded fillet of veal or a hearty chicken sandwich loaded with marinara and provolone, the style of "Parmesan" is an American favorite that is enjoyed in a variety of ways.
By: Meghan Tutolo
Parmigiana, as we know it, started with the beloved eggplant. A fruit cherished in Southern Italy for its versatility, eggplant made its way into a classic Italian, baked dish called Melanzana alla Parmigiana, or Eggplant Parmesan. The traditional recipe is made up of shallow-fried eggplant and an assortment of Italian cheeses baked together in a rich tomato sauce. While the true meaning of the word Parmigiana is “in the style of Parma,” the term often gets confused with the cheese that we all know and love—Parmigiano-Reggiano; though, there is no correlation.
The dish itself is a topic disputed amongst Italians. As it stands, Eggplant Parmesan more than likely came from Southern Italy, as the eggplant was a staple in Southern Italian cuisine. But its name refers to Parma, a region in Northern Italy, where some say it originated. Though Eggplant Parmesan began in Italy—Northern or Southern—this dish is not commonly found in current Italian cuisine; the concept of Parmigiana, in this sense (breaded veggies or protein baked with layers of cheese and sauce), is considered more of an American classic.
But Eggplant Parmesan was just the beginning in the U.S. Since its first appearance “parms” have shown up on every menu, evolving to boast such ingredients as: chicken breasts, veal cutlets, zucchini and even, pork. One can find Parmesan sandwiches of chicken, sauce and cheese, or dishes of pasta topped with breaded veal, fried and served with marinara. These parmigianasare all adaptations of the original, but thanks to the culture of Italian cuisine immigrating to the US, a legacy has been left… in the form of cheesy, saucy goodness.
The RECIPES you need to make your own Parmigiana:
