The Eggplant Parmigiana Battle: Campania vs Puglia


Thank you, Lenore, for dropping off these beautiful eggplants. I opened La Cucina The Regional Cooking of Italy to find an authentic Eggplant Parmigiana recipe. I found 2 recipes. One from the Campania and another from Puglia. The difference in the two is the Campania recipe does not coat the sliced eggplant in flour and egg. I decided to try both so we could decide which we liked better.





I put both on our pizza tonight. Along with the usual sauce, homemade Marinara, Mozzarella, Parmesan and a little Ricotta Cheese.

Which side did we prefer? 
We devoured both sides.


Eggplant Parmigiana - Campania

Ingredients-
2 lbs eggplant (about 4 medium)
1/2 cup olive oil
1 medium onion, sliced
2 lbs tomato puree
1 bunch fresh basil
5 oz mozzarella
2/3 cup grated Parmigiano-Reggiano
Salt

Method-
Trim the ends of the eggplants, peel them and slice them. Salt them and set them aside for half an hour to lose their bitter taste; rinse and pat dry.
Preheat the oven to 400˚F.
In a saucepan, heat 2 tbsp. olive oil. Add the onion and cook until translucent. Add the tomato puree, salt, and a few basil leaves, then cook down at very low heat until thickened.
Meanwhile, heat the remaining olive oil in another pan, cook the eggplant slices a few at a time and drain well.
Pour some tomato sauce into the baking and cover it with a layer of the fried eggplant slices along with some mozzarella, basil leaves, and Parmigiano-Reggiano. Cover with more sauce and make another layer of eggplant, mozzarella, and Parmigiano-Reggiano, ending with a layer of tomato sauce and Parmigiano-Reggiano. Bake until the surface is crisp. Serve at room temperature.



Eggplant Parmigiana - Puglia



Ingredients-
1 lb eggplant (about 2medium)
olive oil
flour for dredging
2 eggs, beaten
1.2 cups tomato puree (I used Marinara Sauce)
3/4 cup mozzarella
3/4 cup grated Parmigiano-Reggiano
Salt

Method-
Preheat the oven to 350˚. Peel the eggplants, cut them lengthwise in thin slices, then salt and drain for 20 minutes. Rinse and pat dry.
Heat 1/2 inch of olive oil in a high-sided pan.
Dip the eggplant slices in flour and egg and fry until golden on both sides.
Cover bottom of an ovenproof pan with tomato puree and cover this with a layer of fried eggplant.
add mozzarella, more sauce and sprinkle with Parmigiano-Reggiano, then make another layer of eggplant. Continue the layers until all the ingredients are used up, ending with a layer of tomato puree and Parmigiano-Reggiano. Bake until the top is golden brown about 20 minutes.

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