{"id":255,"date":"2022-05-24T08:32:30","date_gmt":"2022-05-24T08:32:30","guid":{"rendered":"https:\/\/www.redsauceamerica.com\/blog\/?p=255"},"modified":"2021-10-28T15:33:05","modified_gmt":"2021-10-28T15:33:05","slug":"molignane-alla-parmisciana","status":"publish","type":"post","link":"https:\/\/www.redsauceamerica.com\/blog\/molignane-alla-parmisciana\/","title":{"rendered":"Molignane alla parmisciana"},"content":{"rendered":"

\"Eggplant<\/center><\/p>\n

An early version of eggplant parmigiana from the 19th century, published in dialect, Molignane alla parmisciana is perhaps the first evidence of the origin of the modern dish. <\/p>\n

Ippolito Cavalcanti’s Cucina teorico-pratica<\/I> presents a number of recipes we would recognize, such as a spaghetti and tomato sauce. The eggplant recipe for a dish baked with cheese and sauce is very close to the modern American eggplant parmigiana. <\/p>\n

In most cases, eggplant is first fried, usually with a coating of breadcrumbs or flour or both. Cavalcanti’s version skips this step, but is otherwise recognizable as an eggplant parmigiana. <\/p>\n

At the time, Italy was still ruled by regional governments, and language and culture were equally regional. Cavalcanti’s cookbook was originally written in a dialect. The first, 1837 edition of the book was destroyed. <\/p>\n

Adapted from Cucina teorico-pratica<\/I>, by Ippolito Cavalcanti, 1839.<\/p>\n

Serve after baking.<\/p>\n

Ingredients<\/h3>\n

Eggplants
\nGrated Cheese
\nBasil Leaves
\nTomato sauce or meat rag\u00f9<\/p>\n

Instructions<\/h3>\n

Peel eggplants.
\nSlice into medallions.
\nSalt.
\nDrain juices and squeeze dry.
\nLayer with cheese, basil, sauce.
\nBake. <\/p>\n","protected":false},"excerpt":{"rendered":"

\"Eggplant<\/center><\/p>\n

An early version of eggplant parmigiana from the 19th century, published in dialect, Molignane alla parmisciana is perhaps the first evidence of the origin of the modern dish. <\/p>\n","protected":false},"author":2,"featured_media":380,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17,8],"tags":[46],"class_list":["post-255","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-historic-recipe","category-italian-origin","tag-eggplant-parmigiana"],"yoast_head":"\nMolignane alla parmisciana - Red Sauce America<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.redsauceamerica.com\/blog\/molignane-alla-parmisciana\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Molignane alla parmisciana - 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