Despite its name, Parmigiana Di Melanzane, often associated with Parmigiano-Reggiano cheese from Northern Italy's regions of Reggio Emilia and Parma, surprisingly hails from Southern Italy. Contrary to what one might expect from its name, this delightful dish does not originate from the city of Parma or its surrounding areas. Instead, it is believed to have Southern Italian roots, which is somewhat unusual given that many dishes typically carry a designation of origin reflecting their geographical beginnings.
The history of Eggplant Parmesan stretches back to the 15th century when Arabs introduced eggplants to Italy from India. Over time, the method of preparing eggplants evolved, with some historians suggesting that the term 'Parmigiana' comes from the Sicilian word 'parmiciana,' which refers to the wooden slats of shutters, mirroring the layered arrangement of the dish.
One of the earliest mentions of a recipe resembling today's Eggplant Parmesan appears in Il saporetto, a poetic work by Simone Prudenzani (1387-1440) from Orvieto. Here, the recipe includes the use of parmigiano cheese. Additionally, the 18th-century Neapolitan chef Vincenzo Corrado describes a version in his book Il cuoco galante (1786), featuring eggplant seasoned with butter, herbs, cinnamon, and other spices, topped with grated parmigiano and a creamy sauce.
The version most familiar to us today, incorporating tomato sauce and mozzarella, was first documented by Ippolito Cavalcanti in his Cucina teorico-pratica, published in 1837 in Naples. This iteration quickly gained popularity, especially as tomatoes started to become a staple in Italian cuisine.
Understanding the origins and evolution of Parmigiana Di Melanzane not only enriches our appreciation of this classic dish but also highlights the complex culinary history of Italy, where ingredients and recipes have intermingled over centuries to produce beloved staples of Italian cuisine.
Written By Michael Sundburg
