 | |
| Place of origin | Italy |
|---|---|
| Region or state | Southern Italy (Calabria, Campania, Apulia and Sicily) |
| Main ingredients | Eggplant, tomato sauce, Parmesan cheese, mozzarella, extra virgin olive oil, basil, salt |
Parmigiana (/ˌpɑːrmɪˈdʒɑːnə, -ˈʒɑː-/, Italian: [parmiˈdʒaːna]), also called parmigiana di melanzane (Italian: [parmiˈdʒaːna di melanˈdzaːne; -ˈtsaːne]), melanzane alla parmigiana (Italian: [melanˈdzaːne; -ˈtsaːne ˌalla parmiˈdʒaːna]) or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked.[1][2][3][4] The origin of the dish is claimed by the southern regions of Calabria, Campania, Apulia and Sicily.
- ^ "Eggplant Parmesan: The Traditional Recipe". La Cucina Italiana. Retrieved 18 June 2024.
- ^ "Easy Eggplant Parmigiana". La Cucina Italiana. Retrieved 18 June 2024.
- ^ "Parmigiana, Please: Not Just Eggplant!". La Cucina Italiana. Retrieved 18 June 2024.
- ^ "Eggplant parmigiana". La Cucina del Tramonto d’Oro. Retrieved 18 June 2024.