When I heard Sophia Loren was visiting Australia in April as the guest of honour for a gala fundraiser, I immediately went shopping. For eggplants.
She was famously quoted as saying “Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner” and “Everything you see I owe to spaghetti” but to me, she’s all eggplant. She claims to know at least a dozen ways to cook them, courtesy of her grandmother. Now that’s impressive.
I could almost taste the eggplant/aubergine parmigiana (aka melanzane alla parmigiana) I was about to make. It’s a time-consuming dish, with successive layers of pre-cooked, thin eggplant slices, tomato sauce and two types of cheese: meltable (usually mozzarella) and parmesan.
I needed to take a shortcut so I dusted the eggplant slices with flour – without egging and crumbing them before frying. I’ve always done the three-way dust, dip and coat method and usually set aside a hefty amount of time to do it … like annual holidays. Does anyone else make it this way, or am I the only one with too much time on my hands?
In her 1971 cookbook Eat with Me (full of fabulous fashion as well as the world’s biggest wooden salad servers), Sophia just fries them. As does Marcella Hazan in her Classic Italian Cookbook. In Italian Food, Elizabeth David dusts them with flour before frying, and in Italy’s most successful cookbook, Silver Spoon, they are fried, then strangely spread with beaten egg (making it a bit omelettey I think). And finally, Pellegrino Artusi in his Science in the Kitchen and the Art of Eating Well (published 1891) goes one better: flour before frying, then a final topping of beaten egg, tomato sauce, one spoon of parmesan, two spoons of breadcrumbs.
Then there’s the question of whether to peel or not to peel the eggplant. The peelers are in the minority, but still, peeling and discarding that gorgeous shiny purple skin is out of the question. It’s the essence of the vegetable.
Not to mention that without the skin, the eggplant slices just look like disappointed kitchen sponges.
Another curiosity is the dish’s name. Many people (including Jamie Oliver) think it’s a northern Italian dish and ‘parmigiana’ refers to the cheese or Parma, the city. But food historians think it’s from Sicily, where ‘palmigiana’ means shutters and describes the way the eggplant slices are overlapped. There are further theories that Sicilians have a problem pronouncing the “l” and it became ‘parmigiana’.
Either way, it’s unbelievably good, and the last words go to Sophia: ‘There are some vegetable dishes, ways of doing aubergines, pimientos, and so on, that sometimes fill me with an enthusiasm that I am unable to work up over the main course.”
Follow the step-by-step Parmigiana video recipe on the excellent Italian food site Giallo Zafferano
For non-Italian speakers, Italian American chef Lidia Bastianich‘s recipe is the closest I’ve found to the one I make.