|Place of origin||Italy|
|Region or state||Campania, Sicily or Parma|
|Main ingredients||Eggplant or breaded meat, cheese, tomato sauce|
Parmigiana (US // or //; UK //; also parmigiana di melanzane, or melanzane alla parmigiana) is an Italian dish made with a shallow or deep-fried sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant (also called aubergine) is the earliest version. Other variations may include chicken, veal, or another type of meat cutlet or vegetable filling. The origin of the dish is unclear; it is claimed by both the Southern regions of Campania and Sicily, and by the Northern province of Parma.
The dish consists of a sliced filling pan fried in oil, layered with tomato sauce and cheese, and baked in an oven. In some versions, the sliced filling is first dipped in beaten eggs and dredged in flour or breadcrumbs before frying. Some recipes use hard grated cheeses such as Parmigiano, while others use softer melting cheeses like mozzarella, or a combination of these.
Variations made with breaded meat cutlets, such as veal and chicken, have been popularized in other countries, usually in areas of Italian immigration, and occasionally other vegetables such as zucchini may be used in Italy.
In the United States and Canada, veal parmigiana or chicken parmigiana is often served as an entree, and sometimes is served as a submarine sandwich. It is also popular with a side of or on top of pasta. Diced onions or green bell peppers, sauteed or raw, are sometimes added. The veal dish is known in Italian as Cotolette alla Bolognese.
Veal or chicken parmigiana is a common dish in Australia and Argentina and in both countries often served with a side of chips or salad. In Australia, it may also contain a variety of toppings, including sliced ham or fried eggplant (aubergine) slices. This dish is often referred to as a parmy or parma.
In Argentina and in other neighboring South American countries, veal or chicken parmigiana is top with ham and served with french fries. It is known as milanesa a la napolitana. If the dish is topped with a fried egg, then it is known as a súper milanesa or suprema napolitana. The origin of the dish was the Napoli restaurant in Buenos Aires during the 1940s. (See also Milanesa napolitana (Spanish).)
|Wikibooks Cookbook has a recipe/module on|
|Wikimedia Commons has media related to Parmigiana.|
- "Veal Parmigiana Recipe". Food Network. Retrieved 2014-03-23.
- Kyle Phillips (2014-03-03). "Veal Parmigiana Recipe – Cotolette alla Bolognese – Easy Veal Parmigiana Recipe". Italianfood.about.com. Retrieved 2014-03-23.
- Levin, Darren. (7 August 2004). "Keeping abreast of the Parma best", The Age, Melbourne, Victoria. pA2.2.
- Peucker, Christie. (2 January 2011). "They're the parmi police Duo in quest for Adelaide's best". Sunday Mail. Adelaide, South Australia. p20.
- Pisarro, Marcelo (2012-05-11). "Milanesa napolitana". Clarín (Argentine newspaper) (in Spanish).
- "Milanesa a la napolitana". El Reporte (in Spanish). 2013-04-25.
- "El origen de la milanesa". ABC Color (in Spanish). 2013-04-13.
- "Clásica milanesa napolitana de Argentina". iMujer (in Spanish). 2012-07-13.