# New at FourmiFood: Eggplant Parma-Sham **URL:** \ **Category:** Fourmilab\ **Tags:** eggplant-parmesan, aubergine, eggplant-parma-sham, fourmifood, recipes\ **Created:** [1 May 2022 13:28 UTC](https://scanalyst.fourmilab.ch/t/new-at-fourmifood-eggplant-parma-sham/1294 "2022-05-01T13:28:03Z")\ **Posts on this page:** 6\ **Page:** 1
**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:** [1 May 2022 13:28 UTC](https://scanalyst.fourmilab.ch/t/new-at-fourmifood-eggplant-parma-sham/1294/1 "2022-05-01T13:28:03Z")
[Eggplant Parmesan](https://en.wikipedia.org/wiki/Parmigiana), also called “parmigiana di melanzane” or just “parmigiana”, is a classic Italian dish with its origins in southern Italy and Sicily. It is made from sliced [eggplant](https://en.wikipedia.org/wiki/Eggplant) (aubergine, _Solanum melongena_ ) which is traditionally fried in oil (sometimes first being dipped in beaten eggs and dredged in flour or breadcrumbs), then layered with cheese (usually a mix of mozzarella and a smaller amount of grated parmesan cheese), and a tomato sauce with customary Italian seasonings such as basil, oregano, and bay laurel leaves. Properly made, this dish is delicious, with a variety of textures and flavours to savour in every bite. Properly made, it is also absurdly time-consuming and fussy to prepare, leaves a kitchen littered with things to clean, and is difficult to justify making unless you’re trying to impress grandparents from _la madrepatria_. I used to buy microwaveable “heat and eat” versions of this dish which were good enough for this programmer, but sadly, they are not available where I now live, which is hundreds of times closer to Italy than where I used to enjoy them. What to do? Well, it sounds like time to develop another _improperly made_ FourmiFood “close enough for programmer chow” recipe, sacrificing authenticity for ease and speed of preparation, fault tolerance, and minimal clean-up in the aftermath. The result is what I call “Eggplant Parma-Sham”, which can be prepared in a fraction of the time, uses off-the-shelf ingredients, is made on the stovetop in a single pot, and is just as good re-heated as leftovers as freshly-made. On the downside, it looks like a dog’s breakfast, but it tastes just fine, very close to the real thing, and has the mix of textures of the classic dish. ![](https://scanalyst.fourmilab.ch/uploads/default/original/2X/4/4aa516694e21da615f32ad2d0bba6974f3acb640.jpeg) Assemble the ingredients. The quantities given make between one and two servings, depending upon how hungry you are and what you’re having with it. - 4 tablespoons (60 ml) olive or other vegetable oil - 1 large / 2 medium eggplant/aubergine - 400 grams prepared spaghetti (marinara) sauce - 1 tablespoon garlic purée or crushed garlic cloves - 200 grams fresh mozzarella cheese - 50 grams grated parmesan cheese - 1/8 teaspoon cayenne pepper - 1 bay (laurel) leaf _**[Read the rest at FourmiFood…](https://www.fourmilab.ch/documents/meals/eggplant_parmasham/#readmore)**_ ![](https://scanalyst.fourmilab.ch/uploads/default/original/2X/0/0b8f275a8c0fe5e1086f153959a227d87256cf3b.jpeg) ---
**Author:** ![ra\_montesano](https://scanalyst.fourmilab.ch/user_avatar/scanalyst.fourmilab.ch/ra_montesano/32/117_2.png) [@ra\_montesano](https://scanalyst.fourmilab.ch/u/ra_montesano)\ **Post date:** [1 May 2022 20:46 UTC](https://scanalyst.fourmilab.ch/t/new-at-fourmifood-eggplant-parma-sham/1294/2 "2022-05-01T20:46:20Z")
My Italian grandma and mom would make eggplant parmesan. Good stuff. I will introduce **Eggplant Parma-Sham** to my wife, and see what she makes of it. I hope she has not adapted to Texas cuisine so much that she expands the time to prepare it by hours --by smoking it like a Texas Brisket ! Also, for your creative eggplant recipe, I suggest renaming it to _ **Eggplant Perma-Parse** _. _ **Mangia!** _ ---
**Author:** ![magus](https://scanalyst.fourmilab.ch/letter_avatar_proxy/v4/letter/m/a88e4f/32.png) [@magus](https://scanalyst.fourmilab.ch/u/magus)\ **Post date:** [8 June 2022 13:21 UTC](https://scanalyst.fourmilab.ch/t/new-at-fourmifood-eggplant-parma-sham/1294/3 "2022-06-08T13:21:30Z")
This recipe is delicious— I have made it twice now. The second time, I added chorizo for extra protein and I thought it tasted good. ---
**Author:** ![Hypatia](https://scanalyst.fourmilab.ch/user_avatar/scanalyst.fourmilab.ch/hypatia/32/100_2.png) [@Hypatia](https://scanalyst.fourmilab.ch/u/Hypatia)\ **Post date:** [8 June 2022 13:27 UTC](https://scanalyst.fourmilab.ch/t/new-at-fourmifood-eggplant-parma-sham/1294/4 "2022-06-08T13:27:26Z")
Looks great. I remember trying eggplant parmigiana once, as a bride. I tried it with slices of eggplant. No good: they sponged up all the oil instead of browning. ---
**Author:** ![Roxie](https://scanalyst.fourmilab.ch/user_avatar/scanalyst.fourmilab.ch/roxie/32/128_2.png) [@Roxie](https://scanalyst.fourmilab.ch/u/Roxie)\ **Post date:** [8 June 2022 16:27 UTC](https://scanalyst.fourmilab.ch/t/new-at-fourmifood-eggplant-parma-sham/1294/5 "2022-06-08T16:27:57Z")
Ah, a known propensity of eggplant! Did you try that recipe ever again? I’ve sometimes used dry-frying first to seal the greedy little oil-sucking sponges. ---
**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:** [8 June 2022 16:32 UTC](https://scanalyst.fourmilab.ch/t/new-at-fourmifood-eggplant-parma-sham/1294/6 "2022-06-08T16:32:46Z")
> [@Hypatia](#): > > I tried it with slices of eggplant. No good: they sponged up all the oil instead of browning. This is why some recipes bread it with egg whites and bread crumbs before deep frying.