Although not technically a pasta dish, this classic dish from southern Italy is made up of multiple indulgent layers of aubergine baked with tomato sauce, mozzarella cheese, basil and parmesan cheese. There is a debate as to the exact origin of the dish, and while most agree it originated in southern Italy, either in Sicilia or Campania, others argue that the name suggests it comes from Parma, the birthplace of parmesan cheese. Most Italians can, however, agree that the Neapolitans added mozzarella to it, and lucky they did: it's a sublime addition.
Finally, there is another suggestion, which is that originally it was not "parmigiana", but "palmigiana", which means "shutters", perhaps due to the appearance of the thin slices of aubergine. Although, one thing is absolutely clear: Italians love their parmigiana and all want to take credit for its invention. However, aubergine was not always beloved by Italians. In 13th-century folklore, aubergine was called the "mad apple" and was believed to cause insanity to those who ate it. This legend is likely derived from a story of a man tasting it for the first time and fainting from sheer pleasure.
(Allergens in bold): Aubergines, Tomato sauce, Mozzarella Cheese, Grana Padano Cheese, Ricotta Salata Cheese
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Homemade Melanzane alla Parmigiana
|Homemande Malanzana alla Parmigiana||325g||550kCal|
Please note the above nutritional guidance is based on our estimates only.