What is Melanzane Alla Parmigiana?

Melanzane Alla Parmigiana is a bowl of a slice of fried eggplant, which are layered in a pan, covered with sauce and cheese and roast. This meal is almost always wearing parmesan cheese, but it can also have a soft, stringed mozzarella. Although Melanzane Alla Parmigiana is either Campanian or Sicilian origin, this food is popular throughout Italy and around the world. Outside Italy, this food is best known as eggplant Parmigiana or eggplant parmesan. It can also be called or Melanzan Alla Parmacian or Parmigiana di Melanzane. Despite the confusion caused by the similarity of the name with the region, this meal did not come from Parma, a city in northern central Italy, known for its cheese. Although Melanzane Alla Parmigiana is the original version of this food, Otmesi's food, which is now commonly used for Parmigiana food, belongs to veal and chicken. To make this food, the eggplant is sliced, then fried, usually in a pan, but sometimes it encounters a preheated leaf of a cookie in a hot oven.

Although Melanzane Alla Parmigiana does not come from Parma, it contains Parmigiano Reggiano cheese. However, this meal is not always made with Parmigiano Reggiano of Parma. It is often made of hard white cheese, which is similar to Parmigiano Reggiano, but which comes from another region.

The egg eggplant is fried until it is crunchy before it is layered and sauce. While part of the sauce soaks into breading and eliminates crispness, the non -diced parts remain crispy and add the texture to the bowl. Sometimes Panko crumbs are used to add crispy texture to this meal. In some recipes, eggplant is also called eggplant.

slicing eggplant to the right thickness is necessary in the production of alla parmigiana melanzan. If the slices are too thick, the eggplant will cook longer, which can mean insufficient eggplant and wavy or burnt bread. Slices of eggplant are generally about the thickness of bread slices but may be stronger or thinner depending onat the preferences of the chef. In general, thinner slices of eggplant, crispy will be a bowl, while the thicker eggplant slices have a lighter taste and more massive texture.

This food can be served in many variations. At home, Melanzane Alla Parmigiana is most often served with a family style from a casserole or baking pan. In restaurants, he often comes in a shallow bowl or stacked high on a plate. The eggplant can be simple or marinated before it is used in a bowl. Sometimes crispy eggplants are layered slices of mozzarella, which were first fried, often coated.