According to some sources, the term Parmigiana made its first appearance around 1430, by Simone de’ Prodenzani, Italian poet, who placed it in the sequence of courses, between fruit and dessert. The Parmigiana, which can be enriched as well as with different types of cheese, such as Parmigiano Reggiano, Pecorino, Mozzarella or Scamorza, also with other vegetables, such as Zucchini, Potatoes and Thistles, today is a first Course.
Parmigiana mista di melanzane e zucchine
A variation of the traditional Eggplant Parmigiana, must try!
Cut the vegetables into thin slices of about 3-4 mm and grill them on a cast-iron skillet.
Pour a few spoonfuls of tomato sauce on the bottom of a large baking tray, cover with a layer of eggplants, seasoned with salt, pepper and origano, add a few tablespoons of tomato sauce, some Mozzarella, some Ricotta and an abundant sprinkle of Parmigiano Reggiano. Repeat the procedure, alternating layers of eggplants with layers of zucchinis, until all the ingredients are over.
End with a layer of tomato and Mozzarella. Bake at 200°C for about 30 minutes or until you see tomato sauce bubble and Mozzarella is melted. Let cool for a while before serving.
Serve with rustic bread or even Focaccia, something with a soft crumb you can use to mop up tomato sauce.
Thanks to Il Deborino