You would think that with the word parmigiana in its name there would be no doubt about its origins. However, it may surprise you to discover that if you order a Parmigiana in Italy you will find no meat on your plate.
Parmigiana in Italy is what we call Eggplant Parmigiana. The origins of this plate are thought to have been Arabic or Turkish but with the passing of centuries different groups of Italians have claimed it as their own and it may very well be that the word parmigiana in its name has nothing to do with the cheese or the people of Parma. Different regions have their own recipes but the most common one involves baking alternating layers of fried thinly sliced eggplant, tomato sauce and parmigiano and covered in mozzarella.
Chicken Parmigiana, on the other hand, is an Italian-American plate that has become so popular that even authentic Italian chefs have adopted it. The main ingredient may change but the preparation and cooking style remains the same: a thinly sliced vegetable or meat, battered and fried, then baked with layers of cheese and red sauce. And so, alla parmigiana has come to be known as more of a style of cooking than an actual dish.
Either way, chicken or eggplant, most people love one of these dishes Alla Parmigiana.
Order your favourite from Villa Mosconi’s special Lunch Menu and enjoy with a glass of Barbera!