Eggplant Parmigiana is a classic Italian dish that has been enjoyed by food lovers for generations. Its rich and savory flavors make it a staple of Italian cuisine, but where did this timeless dish come from? To understand the history of Eggplant Parmigiana, we must delve into the origins of this delicious dish. The origins of Eggplant Parmigiana can be traced back to the southern regions of Italy, where eggplants were a popular vegetable. The dish is thought to have been created in the early 19th century by Italian chefs who were looking for ways to incorporate this versatile vegetable into their cuisine.

The dish was first known as "Parmigiana di Melanzane" in Italian, which literally translates to "Eggplant Parmesan." The word "Parmigiana" is thought to have originated from the northern Italian city of Parma, which is famous for its Parmigiano-Reggiano cheese.

Over time, Eggplant Parmigiana became a popular dish throughout Italy and beyond, with many variations of the recipe popping up in different regions. Some versions of the dish feature sliced potatoes or zucchini instead of eggplant, while others add meat or seafood to the dish.

In the United States, Eggplant Parmigiana became popular in the mid-20th century with the influx of Italian immigrants to the country. Italian-American restaurants began serving the dish, and it quickly became a favorite among diners. Today, Eggplant Parmigiana is enjoyed around the world and has become a staple of Italian cuisine. It is a versatile dish that can be served as a main course or as a side dish, and is often served at family gatherings and special occasions.

While the dish has evolved over time and has been adapted to suit different tastes and preferences, the core ingredients and flavors remain the same. The crispy, breaded eggplant, tangy tomato sauce, and rich melted cheese create a flavor profile that is both comforting and satisfying.

• 2 large eggplants, thinly sliced
• 2 cups of tomato sauce (homemade or store-bought)
• 2 cups of shredded mozzarella cheese
• 1 cup of grated Parmesan cheese
• 1 cup of all-purpose flour
• 4 eggs, beaten
• 2 cups of Italian breadcrumbs
• Salt
• Black pepper
• Vegetable oil

1. Preheat your oven to 375°F.
2. Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to remove any excess moisture. Rinse the eggplant slices and pat them dry with a paper towel.
3. In a shallow dish, season the flour with salt and black pepper. In another dish, beat the eggs. In a third dish, place the Italian breadcrumbs.
4. Coat the eggplant slices in flour, shaking off any excess. Dip them in the beaten eggs, then coat them in breadcrumbs.
5. Heat enough vegetable oil in a frying pan over medium-high heat. Fry the eggplant slices until they turn golden brown, about 3-4 minutes per side. Drain the fried eggplant slices on a paper towel to remove excess oil.
6. Spread a layer of tomato sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top of the sauce. Sprinkle shredded mozzarella cheese and grated Parmesan cheese on top. Repeat the layering until all the eggplant slices are used up, ending with a layer of cheese.
7. Bake the Eggplant Parmigiana for 30-35 minutes, until the cheese is melted and bubbly and the dish is heated through.
8. Remove from the oven and let the dish cool for a few minutes before serving.

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