# Making Authentic Eggplant Parmesan in Italy

**URL:** <https://scanalyst.fourmilab.ch/t/making-authentic-eggplant-parmesan-in-italy/4223>\
**Category:** Tracking with Closeups\
**Tags:** cooking, eggplant-parmesan, aubergine\
**Created:** [16 January 2024 14:39 UTC](https://scanalyst.fourmilab.ch/t/making-authentic-eggplant-parmesan-in-italy/4223 "2024-01-16T14:39:08Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![johnwalker](https://scanalyst.fourmilab.ch/user_avatar/scanalyst.fourmilab.ch/johnwalker/32/17415_2.png) [@johnwalker](https://scanalyst.fourmilab.ch/u/johnwalker)\
**Post date:** [16 January 2024 14:39 UTC](https://scanalyst.fourmilab.ch/t/making-authentic-eggplant-parmesan-in-italy/4223/1 "2024-01-16T14:39:08Z")

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[![](https://scanalyst.fourmilab.ch/uploads/default/original/3X/9/f/9f4d8688650009500fcb0861bdb817b11a647415.jpeg "How Traditional Italian Parmigiana is Made | Claudia Romeo") ](https://www.youtube.com/watch?v=ADszoS5U-zQ)

[Eggplant Parmesan](https://en.wikipedia.org/wiki/Parmigiana) is a delicious gem of Italian cooking but, as you’ll see in the video, rather fussy and time-consuming when done right. For a faster but still tasty alternative done _wrong_, see [FourmiFood’s](https://www.fourmilab.ch/documents/meals/) “[Eggplant Parma-Sham](https://scanalyst.fourmilab.ch/t/new-at-fourmifood-eggplant-parma-sham/1294)”, posted here on 2022-05-01.

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**Author:** ![eggspurt](https://scanalyst.fourmilab.ch/user_avatar/scanalyst.fourmilab.ch/eggspurt/32/3686_2.png) [@eggspurt](https://scanalyst.fourmilab.ch/u/eggspurt)\
**Post date:** [16 January 2024 14:47 UTC](https://scanalyst.fourmilab.ch/t/making-authentic-eggplant-parmesan-in-italy/4223/2 "2024-01-16T14:47:52Z")

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I like to airfry or dry roast eggplant so it becomes crispy - then it will soak up the oily sauce better.

Anchovies make tomato sauce better, but don’t tell this to the guests. You can also use fish/soy sauce, miso or [bouillon](https://www.betterthanbouillon.com/), but don’t tell this to Italians.

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**Author:** ![jabowery](https://scanalyst.fourmilab.ch/user_avatar/scanalyst.fourmilab.ch/jabowery/32/5478_2.png) [@jabowery](https://scanalyst.fourmilab.ch/u/jabowery)\
**Post date:** [19 January 2024 02:52 UTC](https://scanalyst.fourmilab.ch/t/making-authentic-eggplant-parmesan-in-italy/4223/3 "2024-01-19T02:52:20Z")

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I have two litmus tests for restaurant quality mainly because they’re so easy to get WRONG and I like them both above all else when done RIGHT:

Italian: Eggplant Parmesan  
Mexican: Fish Tacos

So, yeah, I’ve bookmarked this one as well as the FourmiFood’s Eggplant Parma-Sham since I’m most likely to prepare the latter from now on. 😉