L'Italo-Americano

THURSDAY, AUGUST 7, 2025 www.italoamericano.org 24 L'Italo-Americano E ggplants, or as I t a l i a n s c a l l t h e m , m e l a n - zane, have long been a beloved ingredient in Italy's summer kitchens. Originating from India and Southeast Asia, they were introduced to the Mediterranean through the Arab invasions during the Middle Ages, and their ver- satility and ability to thrive in the hot Mediterranean climate made them a staple ingredient across the coun- try, especially in the sunny regions of Sicily, Campania, and Calabria. Here, we'll explore the many ways Italians love to cook and enjoy eggplant, f r o m b e l o v e d c l a s s i c s t o more contemporary takes, each one a reflection of how d i v e r s e I t a l y ' s c u l i n a r y world can be. T h e b i r t h o f I t a l i a n eggplant dishes Eggplant quickly gained a strong foothold in Italian kitchens, becoming integral to the food of S o u t h e r n Italy: indeed, while the veg- etable may not have been native to the region, it was certainly adopted as if it had been. Needless to say, one of the most famous eggplant recipes in Italy is melan- zane alla parmigiana (Eggplant Parmesan), a dish whose origins are shared between Sicily and Campa- nia, but that became a clas- sic across the country. As m a n y o f y o u k n o w , l a p a r m i g i a n a t y p i c a l l y i n v o l v e s l a y e r s o f t h i n l y s l i c e d , f r i e d e g g p l a n t , stacked with tomato sauce, mozzarella, and parmigiano, then baked until golden and bubbling. While its prepara- tion varies slightly by region – some might bake the egg- plant instead of frying it, or add a touch of basil – the essence remains the same: a rich, cheesy, tomato-based casserole paying a tribute to eggplant's versatility. Caponata: a sweet and sour delight Another beloved Sicilian d i s h w h e r e e g g p l a n t i s q u e e n i s c a p o n a t a , a hearty, flavorful stew that c o m b i n e s f r i e d e g g p l a n t w i t h a m i x o f v e g e t a b l e s such as celery, tomatoes, onions, and olives, dressed in a tangy, sweet sauce made from vinegar and sugar. The balance between sweet and sour gives it a truly unique character, able to shine at any moment of a meal as an appetizer, side dish, or even a main course, particularly during the summer months. Caponata is usually served at room temperature so that a l l t h e f l a v o r s c a n m e l d t o g e t h e r i n a w a y t h a t enhances their complexity. P a s t a a l l a N o r m a : a Catania classic From Sicily's capital to the island's eastern shores, another iconic eggplant dish i s p a s t a a l l a N o r m a . Originating in Catania, this is as much a tribute to the b e l o v e d o p e r a N o r m a b y composer Vincenzo Bellini as it is to the humble egg- p l a n t . I t f e a t u r e s p a s t a (often rigatoni) tossed with a rich tomato sauce, fried egg- plant pieces, and a generous sprinkling of ricotta salata cheese, which adds a savory contrast to the sweetness of the tomato sauce. P a s t a a l l a N o r m a i s earthy, hearty, and unpre- tentious, but really delicious. While variations exist across Italy, the Catanian version remains the benchmark, and no trip to Sicily is complete – take note! – without trying it. L e s s e r - k n o w n e g g - plant delicacies: melan- zane ammuttunate and more B e s i d e s t h e s e f a m o u s dishes, there are also lesser- known but equally delightful ways to enjoy eggplant Ital- i a n - s t y l e , f o r i n s t a n c e , m e l a n z a n e a m m u t - tunate, a traditional Sicil- ian dish where eggplants are h o l l o w e d o u t a n d s t u f f e d w i t h a m i x t u r e o f g a r l i c , mint, and sometimes raisins o r p i n e n u t s . T h e s t u f f e d eggplants are simmered in a savory tomato sauce until tender, offering a hearty yet very aromatic final result. Another delicious region- al specialty is the chocolate melanzane from Campa- nia, a true example of Italian culinary creativity: eggplants are sliced and fried first, then coated in chocolate, for a n u n u s u a l p a i r i n g t h a t combines the slight bitter- ness of eggplant with the s w e e t n e s s o f c h o c o l a t e . Melanzane al cioccolato is a d e l i c i o u s a n d s u r p r i s i n g treat, perfect for those will- ing to explore outside the box of traditional Italian fla- vors. Contemporary takes on melanzane While traditional recipes will always hold a special p l a c e i n I t a l i a n c u i s i n e , modern chefs are constantly reinterpreting classic dishes, i n c o r p o r a t i n g n e w t e c h - niques, and adding innova- tive twists to old favorites. In the case of eggplant, one popular contemporary trend is roasting or grilling the vegetable, bringing out its n a t u r a l s w e e t n e s s a n d s m o k i n e s s . R o a s t e d e g g - plants can then be paired with fresh ingredients like yogurt, mint, and olive oil for a lighter take on more traditional recipes, while taking evident inspiration from Middle Eastern cui- sine. Some chefs also experi- mented with using eggplant as a substitute for meat in plant-based dishes: roasted or grilled eggplant slices can replace the layers of meat in dishes like lasagna or even be used as the base for vegan burgers. Their texture is rich and slightly chewy, while their flavor is rich and satis- fying, especially when nicely spiced, characteristics that make them a perfect meat substitute. Sicilian roasted egg- plant with mint One particularly delight- ful way to prepare eggplant is to roast it with mint, a tra- ditional Sicilian method that gives our beloved melanzane a fresh, aromatic twist. Per- fect as a side or antipasto, this dish is surprisingly sim- ple to prepare. Take a look! Ingredients: 2 m e d i u m e g g p l a n t s (about 1.5 lbs or 700 g) 4 t a b l e s p o o n s o l i v e o i l (about 1/4 cup) 2 cloves garlic, minced 1 tablespoon fresh mint, finely chopped 1 tablespoon white wine vinegar 1/2 teaspoon sea salt (or to taste) 1 / 4 t e a s p o o n f r e s h l y ground black pepper Instructions: P r e h e a t t h e o v e n t o 400°F (200°C). Wash the eggplants and cut them into 1-inch-thick slices. Sprinkle a little salt over the slices and let them sit for about 10 minutes to release excess moisture. Pat the eggplant slices dry with a paper towel. Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and roast in the preheated oven for about 25 minutes, flipping halfway through, until golden brown and tender. While the eggplants are roasting, prepare the dress- ing. In a small bowl, mix the m i n c e d g a r l i c , c h o p p e d mint, white wine vinegar, salt, and black pepper. Once the eggplants are roasted, remove them from the oven and transfer to a serving platter. Drizzle the mint dressing over the warm e g g p l a n t s l i c e s , a n d t o s s gently to combine. Serve immediately as a side dish, antipasto, or even as a light main course. FRANCESCA BEZZONE Caponata is a traditional Sicilian dish, made with eggplant and other fresh vegetables (Photo: Hlphoto/Dreamstime) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES Melanzane Mania: Italy's beloved eggplant dishes

• Cover