Is eggplant Parmesan Italian or Greek?

Answer 1

Eggplant Parmesan is Italian origin
Eggplant Casserole (Moussaka) is Greek origin

Answer 2

Italian.

Eggplant Parmesan
Contributed By: bluther
Secrets of Fat-free Cooking - H Rampello

Recipe Details

Total Preparation Time: 15 to 30 minutes
Course: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: Italian
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Holiday: Thanksgiving
Christmas



Ingredients
2 Medium eggplants (about 1 lb each)
4 Eggs whites, beaten
1/2 cup Dried Italian bread crumbs
1/4 cup Unbleached flour
1/2 cup Grated nonfat or reduced-fat Parmesan cheese, divided
Olive oil cooking spray
1 cup Shredded nonfat or reduced-fat mozzarella cheese
Sauce
2 lbs Canned, unsalted tomatoes, crushed
6 oz Tomato paste
1 Medium onion, chopped
1 1/2 teaspoons Crushed fresh garlic
2 teaspoons Dried Italian seasoning
1/4 teaspoon Ground black pepper
1/4 teaspoon Crushed red pepper

Preparation
To make the sauce, combine all of the sauce ingredients in a 2-quart saucepan and stir to mix well. Bring the mixture to a boil over high heat. Then reduce the heat to low, cover, and simmer for 20 minutes. Set aside to keep warm.





Trim the ends off the eggplants, but do not peel. Cut each eggplant crosswide into 9 slices, each approximately 1/2-inch thick.





Place the egg whites in a medium-sized shallow bowl. Combine the bread crumbs, flour and 1/4 cup of the Parmesan in another shallow bowl. Dip the eggplant slices first in the egg whites, and then in the crumb mixture.





Coat a large baking sheet with olive oil cooking spray and arrange the eggplant slices in a single layer on the pan. Spray the tops of the slices very lightly with the cooking spray and bake at 400 for 15 to 20 minutes, or until the eggplant is golden brown and tender.





Coat a 9 x 13-inch baking pan with nonstick cooking spray. Transfer the eggplant slices to the dish, slightly overlapping the slices to allow them to fit in a single layer. Pour the sauce over the eggplant slices and sprinkle with the mozzarella and the remaining Parmesan.





Bake at 400 for 5 minutes or until the cheese is melted. Serve hot with your choice of pasta.

Nutrient Information
262 Calories
6 g Total Fat
3 g Saturated Fat
0 g Polyunsaturated Fat
39 g Carbohydrates
16 g Protein
1231 IU Vitamin A
31 mg Vitamin C
283 mg Calcium
1203 mg Sodium
3 mg Iron
8 g Fiber

Eggplant Casserole is a Greek dish

Answer 3

First of all, don't panic. Then get these additional ingredients: -1/2 cup tahini paste, preferably frashly made - 1 tomato, diced - 1 chili pepper, diced - 1 onion, diced - Juice from 1 lemon - 2 tablespoons olive oil - salt/pepper to taste Heres what you should do: - Cook the eggplant on the grill, until nice and crispy. - Meanwhile, dice the vegetables and mix together with lemon juice and olive oil - When the eggplant is done, remove the skin from the top, lengthwise, leaving as much of the flesh as possible - Spoon the tahini paste over the top, then the vegetable mixture, making a nice little hill. - Serve immediately Simply delicious! Suitable for 2 - 3 servings

Answer 4

It is Italian-the most famous being made in huge "wheels" in Parma, Italy.-eggplant is found in a lot of Greek dishes but this dish is Italian all the way!

Answer 5

Parmesan is named after a town, Parma in Italy.

Answer 6

Italian...Parmesan is an Italian cheese.

Answer 7

It's Italian.
Moussaka is the Greek eggplant dish you are thinking of.
Ciao! dd

Answer 8

Both - the eggplant is common to both cultures as is the cheese and use of pasta.

Answer 9

Parmesan is not italian

PARMIGIANO is italian

parmesan is an american bad copy of italian parmigiano cheese

Answer 10

it's greek. greeks love to use eggplants. i always order a eggplant dip from my one favorite greek restaurant.