The word “parmigiana” literally means from Parma, but don’t be fooled in this case. This dish has its roots in Sicily and Sardinia, the regions that first introduced eggplant to mainland Italy. The origin of the dish actually came from the word, “parmiciana,” a Sicilian dialect word meaning shutter or shingle because the eggplant layers resembled slats of wood.
This recipe is incredibly delicious. My favorite part is the crispy cheese pieces that stick to the sides of the dish. My husband always scolds me for picking off these pieces but they’re so tempting. Also, my husband and I both agree that the eggplant parm is better the next day once all the ingredients marry.
Surprisingly, this dish is healthier than its well-known eggplant parmigiana counterpart. But make no mistake, this recipe is no less Italian, courtesy of one of my favorite chefs – Lidia Matticchio Bastianich. How is it different? Well, for starters the eggplant is not fried before it’s baked. Fresh plum tomatoes and their juices are solely used in lieu of tomato sauce. I added part-skim mozzarella instead of full-fat and I promise you not a bit of taste was compromised. Before I get to the recipe, a shout-out to my pops. Dad’s, yours is still the best 
Bon Appétit!
Baked Eggplant Parmigiana with Onions & Fresh Tomatoes
Adapted from Lidia Cooks From the Heart of Italy
- 2 lbs. small eggplants
- 1 Tbsp. plus 3/4 tsp. sea salt
- 1 1/2 lbs. ripe plum tomatoes
- 1 lb. part-skim mozzarella, low moisture, cut into 1/2-inch cubes
- 1/4 cup fresh basil, chopped
- 1/4 tsp. peperoncino flakes
- 1/2 cup extra virgin olive oil
- 2 large onions, sliced in 1/2-inch rounds
- 6 garlic cloves, peeled and chopped
Bread Crumb Topping:
- 1 cup dry bread crumbs
- 1 1/2 Tbsp. fresh Italian parsley, chopped
- 1/4 cup freshly grated pecorino
- zest of 1 lemon
- 2 pinches sea salt
- 2 Tbsp. extra virgin olive oil
Preheat the oven to 400F. Trim the ends of each eggplant and peel eggplants creating a zebra-striped pattern. Slice each crosswise into 1/2-inch thick rounds. Trim the ends of the plum tomatoes and cut into 1/2 inch thick slices. Squeeze each piece over a bowl to get rid of juice and seeds. Reserve tomato juice bowl and set aside. In a separate large bowl, toss sliced tomatoes, 1/2-inch cubes of cheese, chopped basil, peperoncino flakes, the remaining 3/4 teaspoon salt, and 4 tablespoons of olive oil.
Gather two 9×13 baking dishes. Brush the bottom and sides of dishes with 2 tablespoons of olive oil. Lay the onion rounds and garlic on the bottom of the dishes and drizzle over them the 2 remaining tablespoons of olive oil. Lay the eggplant slices over the onions in even layers. Scatter the tomato and cheese mixture evenly on top. Drizzle the reserved tomato juice and seeds over the dishes.
- Beautiful dish before adding breadcrumbs
Put the bread crumbs and all dry ingredients in a bowl and toss. Drizzle over them 2 tablespoons olive oil and toss until crumbs are moist. Sprinkle crumbs over eggplant dishes, spreading evenly. Cover each dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking another 20 to 30 minutes until crispy on top. Enjoy!
Serves 6 to 8 people.
- Final product. Baked Eggplant with Onions & Fresh Tomatoes. So delicious!
