Parmigiana di Melanzane e Zucchine
Parmigiana di Melanzane e Zucchine combine in a classic Italian recipe. Originating from the sun-kissed fields of Campania, this recipes has been cherished for generations, reflecting the soulful essence of Neapolitan cuisine.
The recipe dates back to 1733 when Vincenzo Corrado, a Puglian chef who was working in Naples, included this recipe in his cookbook. The recipe also includes the eggplant that was introduced to Sicily by the Arab domination during the 9th century. The vegetable quickly went from being an exotic curiosity to a staple of the Sicilian diet.
Made with eggplant and zucchini and layered with tomato sauce, fragrant basil, and basil, this recipe is a Sunday lunch classic loved by all.
Ingredients
Preparation
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Cut the eggplant and the Provola cheese into 5 horizontal slices of about 5 mm thick. Whip the egg, salt, and pepper. Dip the eggplant slices in the egg and then flour. Heat olive oil in a pan, enough to submerge the slices. Deep-fry the eggplant in the hot olive oil until golden, about 2-3 minutes each side. Remove from oil on a paper towel to drain.
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First place an eggplant slice on a plate, then add a heavy spoonful of tomato sauce, add a few oregano and basil leaves and a bit of grated Parmesan cheese. Cover with a slice of Provola cheese and a new eggplant slice. Continue with the same process with the remaining three slices, ending with an eggplant slice. Repeat with zucchini and artichokes, creating three parmesan “cakes”. Top the three with grated Parmesan cheese and bake at 180°C for 2 minutes.
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Plate each parmesan with a garnish of fried artichoke, zucchini flowers and julienne cut eggplant if available.