Parmigiana di Melanzane
Trapizzino with Eggplant Parmigiana
Ingredients: Eggplant, Peeled tomatoes, Grana Padano cheese, Mozzarella, Olive oil, Basil, Red onion, Salt
Parmigiana di Melanzane is the third flavor on the podium of Trapizzino’s great classics, next to Pollo alla cacciatora and Polpetta al sugo.
Lots of eggplant sliced finely by hand, cooked in the oven and finally dipped in a light sauce made with tomato sauce, extra virgin olive oil and basil. To finish, slivers of Parmigiano Reggiano and a sauce of extra virgin olive oil and basil.
A curiosity? According to some, the term “parmigiana” is derived from the Sicilian word “parmiciana,” which refers to the wooden slats that make up a shutter window, a shape recalled by the layered arrangement of eggplant slices.