Our featured recipe this month, Melanzane alla Parmigiana or Eggplant Parmesan, is a classic of Italian cuisine with roots that likely trace back to Southern Italy, especially the regions of Sicily and Naples. This dish exemplifies Italy's culinary philosophy of creating richness and depth from simple, high-quality ingredients: golden fried eggplant layered with tomato sauce, mozzarella, and Parmigiano-Reggiano.

The Italian rendition of Melanzane alla Parmigiana is distinct from its Italian-American counterpart; often lighter, and without the breading, the "Parmesan" in Eggplant Parmesan refers not to the city of Parma or its famous cheese, but rather to a layering technique favored in Sicily. In Italy, the dish has many regional variations, in Sicily hard boiled eggs and sometimes meat are added to the dish.

Eggplant was introduced to Italy in the 13th century by Arab traders and likely inspired by Middle Eastern vegetable-layering dishes (like Moussaka). Originally from Asia (where they are a staple vegetable in many Asian cuisines), eggplants became an essential in Southern Italian cooking. The Sicilian term parmiciana, which refers to the overlapping wooden slats of a shutter, is thought to hint at the possible origin of Melanzane alla Parmigiana, reflecting the overlapping structure of the dish. Today, Eggplant Parmesan is beloved on both sides of the Atlantic, with Italian-American cuisine embracing this dish as a staple in home kitchens and restaurants alike. This recipe is for the Italian American version, as it included ricotta cheese which is typically not found in Italian versions.

On a related note, dishes like "Chicken Parmesan" are an adaptation born of Italian-American innovation. Italian immigrants, finding chicken more affordable in the U.S., adapted classic recipes to suit the ingredients readily available to them. This adaptive spirit helped Italian cuisine flourish in its new home, resulting in a unique culinary tradition that continues to evolve today.

Cook's notes:

If you want to be most authentic, don't bread the eggplants and don't include the ricotta cheese.

Mozzarella cheese is de rigueur for this recipe, but it is best to use "low moisture" Mozzarella instead of the Mozzarella that is "young" or "fresh" as these will make the dish watery.

Precooking the eggplant can be done either in the traditional way of frying the eggplant in olive oil or the purportedly healthier method of coating the eggplant slices with olive oil and baking them. It seems to me that baking is better suited (in terms of crispiness) to breaded eggplant than unbreaded eggplant.

Parmesan Reggiano is the cheese of choice here; it is aged and its process is highly regulated. A little while ago, in a desperate need, we bought some American Parmesan and were unpleasantly surprised by the difference in taste!

I found that judiciously pouring the bread crumbs over the egg-washed eggplants works more effectively that dredging the eggplant.

After trying both versions (I bought too many eggplants!), I actually better enjoy the Italian version—the photos are of the Italian recipe!

Ingredients:

• 2 large eggplants, sliced into 1/2-inch thick rounds
• Salt, for sweating the eggplant
• Olive oil
• 3 eggs, lightly beaten
• 2 cups of Italian seasoned bread crumbs
• 2 cups ricotta cheese
• 1 cup grated Parmesan Reggiano cheese
• 2 cups shredded mozzarella cheese
• 2 cups fresh spinach
• 4 cups marinara sauce (homemade or store-bought)
• 1/4 cup fresh basil leaves, chopped
• 1/4 tsp black pepper

Preparation:

1. Preheat oven to 375°F
2. Sprinkle both sides of the eggplant slices with salt and place them on a baking sheet lined with paper towels. Let them sit for about 30 minutes to draw out excess moisture.
3. Rinse off the salt, pat the slices dry.
4. In a large skillet, heat a generous amount of olive oil over medium heat until shimmering.
5. Dip the eggplant in the beaten eggs and then coat with bread crumbs.
6. Fry the breaded eggplant slices in batches, cooking each side for about 3-4 minutes, until golden brown. Transfer to paper towels (or better yet, use a wire rack) to drain excess oil.
7. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a single layer of fried eggplant slices over the sauce.
8. Spoon dollops of ricotta cheese over the eggplant layer, sprinkle fresh baby spinach leaves evenly, then top with a portion of the mozzarella and a sprinkle of Parmesan.
9. Repeat the layering: add marinara sauce, eggplant slices, ricotta, fresh spinach, mozzarella, and Parmesan, until all ingredients are used, ending with a layer of marinara sauce topped with mozzarella and the remaining Parmesan cheese.
10. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly and golden brown.
11. Allow the dish to rest for 10 minutes before serving. Garnish with extra basil if desired.

Recipe and Photos: T. Johnston-O'Neill