Parmegiana
Breaded meat fillet (chicken, beef, or eggplant) covered in tomato sauce and melted cheese. Served with rice and fries or mashed potatoes.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Quintal Del Carmem
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The exact origins of Parmigiana are debated, with both Campania and Sicily laying claim to its invention. Some believe it evolved from a Sicilian dish called 'Parmiciana' which used overlapping wooden slats resembling the layered eggplant. Others point to the presence of Parmesan cheese, suggesting a northern Italian influence, despite eggplant being more prominent in the south. The dish likely developed gradually, incorporating readily available ingredients from different regions.
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Parmigiana is a beloved dish in Italian cuisine, often associated with family meals and comforting home cooking. It's a versatile dish enjoyed across Italy and adapted in many forms worldwide.
Family Tradition
Parmigiana is often prepared and shared during family gatherings, representing a connection to heritage and tradition. Recipes are passed down through generations, with each family adding their own unique touch.
Regional Variations
Different regions of Italy boast their own versions of Parmigiana. Some variations may include different types of cheese, vegetables, or sauces.
Comfort Food
The rich, comforting flavors and textures of Parmigiana make it a popular choice for a satisfying and heartwarming meal, especially during colder months.
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Parmigiana boasts a rich and savory flavor profile, dominated by the sweet and tangy tomato sauce, the creamy melted cheese, and the earthy, slightly bitter eggplant or the savory chicken/beef depending on the variant.
The core flavors revolve around the interplay of acidity, richness, and texture. The tomato sauce provides a bright, acidic base, often seasoned with garlic, basil, and oregano. The mozzarella and Parmesan cheese (or a blend) contribute a creamy, salty, and umami-rich element. Breaded eggplant offers a slightly bitter and subtly sweet vegetal note along with a crispy exterior and tender interior. Chicken or beef variants introduce a savory, meaty depth, complementing the other ingredients.
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Salting Eggplant
If using eggplant, salt it generously before cooking to draw out excess moisture and reduce bitterness. Pat it dry before breading.
Quality Ingredients
Use high-quality tomatoes for the sauce, fresh mozzarella, and good Parmesan cheese for the best flavor.
Resting Time
Allow the Parmigiana to rest for at least 15-20 minutes after baking. This allows the flavors to meld and the cheese to set slightly, making it easier to slice and serve.
Breadcrumb Enhancement
Toast the breadcrumbs lightly with garlic powder, herbs, and a touch of parmesan cheese before breading the eggplant or meat for added flavor and texture.
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