Take your eggplant parmi to the next level
The Aussie parmi reflects our ability to adapt and reinvent dishes from other cuisines.
Every winter a fascinating migration occurs, echoing the rhythms of nature: the flocking of Australians to Europe. Much like migratory birds, Aussie travellers respond to an innate pull towards the warmer climate of the northern hemisphere at this time of year. Australians are particularly drawn to Italy’s sun-drenched landscapes and the promise of la dolce vita or “the sweet life”, where the pace is slower and the days filled with simple pleasures.
While our friends post pictures from their Italian adventures, the rest of us are left seeking solace wherever we can. Fear not, those who stay behind can find comfort in food and recipes. It serves as a reminder that the essence of a country is not just in the places but also in the traditions and flavours – which can be recreated and enjoyed anytime we want.
Eggplant parmigiana, or melanzane alla parmigiana, has a way of evoking sun-soaked memories of Italy even when we’re on the other side of the world. The “parmi” draws inspiration from the Italian parmigiana but has become its own distinct, quintessentially Australian dish.
Whilst eggplant parmigiana is deeply rooted in Italian culinary tradition, reflecting the flavours and techniques of southern Italy, the Aussie parmi reflects our ability to adapt and reinvent dishes from other cuisines. Both dishes have a comforting, nostalgic quality, evoking memories of family dinners, social gatherings and casual nights out with friends. So here is my own personal take on it...
It begins with grilling the eggplants – the heat of the fire charring the glossy, deep purple vegetables into submission. The interior transforms to a silky custard with a smoky sweetness. Each eggplant is patted dry, dipped in flour, and then into beaten eggs. They are then coated with breadcrumbs with a hint of grated Parmesan for extra depth of flavour, and gently fried until golden and tender. The aroma of fried eggplant, mingling with the unmistakable scent of fresh basil, tomatoes, garlic and creamy stracciatella, can transport you straight to a family kitchen in southern Italy.
Eggplant parmigiana is best enjoyed in good company, served with a simple salad and perhaps some crusty bread to mop up the sauce. It’s a dish that speaks of home, of tradition, and of the unpretentious pleasure of good, honest food. The sweet life indeed.
Try this with my crunchy, colourful winter salad.
Eggplant parmiagana
- 4 whole eggplants
- 1.5kg vine-ripened tomatoes, peeled, deseeded and finely chopped
- 1 white onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely minced
- 200g stracciatella
- 300ml olive oil
- 50g plain flour
- 100g breadcrumbs
- 1 large egg, beaten
- 25g Parmesan, finely grated
- ½ bunch basil leaves
- Sea salt
Method
- Fire up your grill or barbecue. Pinprick the eggplants all over and place directly on the grill so that the skin blisters and blackens, rotating to ensure that they blister evenly all over. Remove from the grill and allow to rest and steam for 6-8 minutes, before peeling away the charred skin with a knife. The skin should come off easily while warm. Transfer the peeled eggplants to a clean tray and season.
- In a medium saucepan, heat 100ml of olive oil over medium heat. Add the onion and sauté until translucent and soft, about 5 to 6 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomatoes and season. Simmer for about 20 to 30 minutes, stirring occasionally, until it cooks down to an intense red sauce. Remove pan from the heat.
- Combine the breadcrumbs with the grated parmesan. Carefully pat dry each eggplant to remove any excess moisture. (They tend to collapse and flatten while resting.) Coat each eggplant in flour. Shake off any excess, then dip it into the beaten egg, and finally coat it with the breadcrumb and grated parmesan mixture, ensuring the entire surface is covered.
- In a large frying pan heat the remaining 200ml of olive oil over medium-high heat. When hot, add the breaded eggplants in batches, frying them for 4 to 5 minutes on each side until golden brown. Remove to drain on kitchen paper and season. Divide the sauce between four plates, followed by the stracciatella. Carefully place a whole eggplant on each dish, followed by a scattering of torn basil leaves. Enjoy. Serves 4