{"id":260,"date":"2021-12-07T08:41:40","date_gmt":"2021-12-07T08:41:40","guid":{"rendered":"https:\/\/www.redsauceamerica.com\/blog\/?p=260"},"modified":"2026-09-18T03:46:39","modified_gmt":"2026-09-18T03:46:39","slug":"eggplants-in-the-oven-a-preview-of-the-parms-to-come","status":"publish","type":"post","link":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/","title":{"rendered":"Eggplants in the Oven: A Preview of the Parms to Come"},"content":{"rendered":"

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

The early English language recipe collection, The Italian Cookbook<\/I>, by Maria Gentile, includes a recipe for a baked eggplant dish closely resembling eggplant parmigiana. <\/p>\n

More typical of a true eggplant parmigiana, the medallions would be battered and fried before layered together in the casserole dish. Gentile’s recipe is just that though– a baked casserole. The ingredients are similar, but combined in the oven. <\/p>\n

Sometime in the 1920s, parmigiana preparations including veal and chicken become a lot more popular, and eggplant parmigiana likely grew into a more standard preparation in line with these dishes. <\/p>\n

This recipe is adapted from The Italian Cookbook<\/I> by Maria Gentile, in 1919. <\/p>\n

Ingredients<\/h3>\n

5 eggplants
\n1 egg
\nGrated cheese
\nTomato sauce
\nFlour
\nOil
\n2 teaspoons breadcrumbs<\/p>\n

Instructions<\/h3>\n

Peel eggplants.
\nSalt and let sit for several hours.
\nDip eggplant in flour and oil.
\nLayer in baking dish with cheese and sauce.
\nCombine breadcrumbs, egg and teaspoon each of sauce and cheese.
\nTop eggplant with mixture.
\nBake until cooked. <\/p>\n","protected":false},"excerpt":{"rendered":"

The early English language recipe collection, The Italian Cookbook<\/I>, by Maria Gentile, includes a recipe for a baked eggplant dish closely resembling eggplant parmigiana. <\/p>\n","protected":false},"author":2,"featured_media":1207,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[17],"tags":[46],"class_list":["post-260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-historic-recipe","tag-eggplant-parmigiana"],"yoast_head":"\nEggplants in the Oven: A Preview of the Parms to Come - 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\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eggplants in the Oven: A Preview of the Parms to Come - Red Sauce America\" \/>\n<meta property=\"og:description\" content=\"The early English language recipe collection, The Italian Cookbook, by Maria Gentile, includes a recipe for a baked eggplant dish closely resembling eggplant parmigiana.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/\" \/>\n<meta property=\"og:site_name\" content=\"Red Sauce America\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/RedSauceAmerica\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/RedSauceAmerica\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-12-07T08:41:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-18T03:46:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2020\/02\/redsauceamerica.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Ian MacAllen\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@https:\/\/twitter.com\/redsauceamerica\" \/>\n<meta name=\"twitter:site\" content=\"@redsauceamerica\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ian MacAllen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/\"},\"author\":{\"name\":\"Ian MacAllen\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/#\\\/schema\\\/person\\\/fb3781271d88f5015e597d0684124a6c\"},\"headline\":\"Eggplants in the Oven: A Preview of the Parms to Come\",\"datePublished\":\"2021-12-07T08:41:40+00:00\",\"dateModified\":\"2026-09-18T03:46:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/\"},\"wordCount\":169,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/#\\\/schema\\\/person\\\/fb3781271d88f5015e597d0684124a6c\"},\"image\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/wp-content\\\/uploads\\\/2020\\\/02\\\/redsauceamerica.webp\",\"keywords\":[\"Eggplant Parmigiana\"],\"articleSection\":[\"Historic Recipe\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/\",\"url\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/\",\"name\":\"Eggplants in the Oven: A Preview of the Parms to Come - Red Sauce America\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/wp-content\\\/uploads\\\/2020\\\/02\\\/redsauceamerica.webp\",\"datePublished\":\"2021-12-07T08:41:40+00:00\",\"dateModified\":\"2026-09-18T03:46:39+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/wp-content\\\/uploads\\\/2020\\\/02\\\/redsauceamerica.webp\",\"contentUrl\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/wp-content\\\/uploads\\\/2020\\\/02\\\/redsauceamerica.webp\",\"width\":1200,\"height\":630},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Eggplants in the Oven: A Preview of the Parms to Come\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/#website\",\"url\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/\",\"name\":\"Red Sauce America\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/#\\\/schema\\\/person\\\/fb3781271d88f5015e597d0684124a6c\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/#\\\/schema\\\/person\\\/fb3781271d88f5015e597d0684124a6c\",\"name\":\"Ian MacAllen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/redsaauacepin.jpg\",\"url\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/redsaauacepin.jpg\",\"contentUrl\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/redsaauacepin.jpg\",\"width\":800,\"height\":709,\"caption\":\"Ian MacAllen\"},\"logo\":{\"@id\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/redsaauacepin.jpg\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/RedSauceAmerica\\\/\",\"https:\\\/\\\/www.instagram.com\\\/redsauceamerica\\\/\",\"https:\\\/\\\/x.com\\\/https:\\\/\\\/twitter.com\\\/redsauceamerica\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCHIfQ9uBdjRM2NQf9pvILJA\",\"https:\\\/\\\/soundcloud.com\\\/user-36849496-704768336\"],\"url\":\"https:\\\/\\\/www.redsauceamerica.com\\\/blog\\\/author\\\/ianmac47\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Eggplants in the Oven: A Preview of the Parms to Come - Red Sauce America","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/","og_locale":"en_US","og_type":"article","og_title":"Eggplants in the Oven: A Preview of the Parms to Come - Red Sauce America","og_description":"The early English language recipe collection, The Italian Cookbook, by Maria Gentile, includes a recipe for a baked eggplant dish closely resembling eggplant parmigiana.","og_url":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/","og_site_name":"Red Sauce America","article_publisher":"https:\/\/www.facebook.com\/RedSauceAmerica\/","article_author":"https:\/\/www.facebook.com\/RedSauceAmerica\/","article_published_time":"2021-12-07T08:41:40+00:00","article_modified_time":"2026-09-18T03:46:39+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2020\/02\/redsauceamerica.webp","type":"image\/webp"}],"author":"Ian MacAllen","twitter_card":"summary_large_image","twitter_creator":"@https:\/\/twitter.com\/redsauceamerica","twitter_site":"@redsauceamerica","twitter_misc":{"Written by":"Ian MacAllen","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/#article","isPartOf":{"@id":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/"},"author":{"name":"Ian MacAllen","@id":"https:\/\/www.redsauceamerica.com\/blog\/#\/schema\/person\/fb3781271d88f5015e597d0684124a6c"},"headline":"Eggplants in the Oven: A Preview of the Parms to Come","datePublished":"2021-12-07T08:41:40+00:00","dateModified":"2026-09-18T03:46:39+00:00","mainEntityOfPage":{"@id":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/"},"wordCount":169,"commentCount":0,"publisher":{"@id":"https:\/\/www.redsauceamerica.com\/blog\/#\/schema\/person\/fb3781271d88f5015e597d0684124a6c"},"image":{"@id":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/#primaryimage"},"thumbnailUrl":"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2020\/02\/redsauceamerica.webp","keywords":["Eggplant Parmigiana"],"articleSection":["Historic Recipe"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/","url":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/","name":"Eggplants in the Oven: A Preview of the Parms to Come - Red Sauce America","isPartOf":{"@id":"https:\/\/www.redsauceamerica.com\/blog\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/#primaryimage"},"image":{"@id":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/#primaryimage"},"thumbnailUrl":"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2020\/02\/redsauceamerica.webp","datePublished":"2021-12-07T08:41:40+00:00","dateModified":"2026-09-18T03:46:39+00:00","breadcrumb":{"@id":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/#primaryimage","url":"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2020\/02\/redsauceamerica.webp","contentUrl":"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2020\/02\/redsauceamerica.webp","width":1200,"height":630},{"@type":"BreadcrumbList","@id":"https:\/\/www.redsauceamerica.com\/blog\/eggplants-in-the-oven-a-preview-of-the-parms-to-come\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.redsauceamerica.com\/blog\/"},{"@type":"ListItem","position":2,"name":"Eggplants in the Oven: A Preview of the Parms to Come"}]},{"@type":"WebSite","@id":"https:\/\/www.redsauceamerica.com\/blog\/#website","url":"https:\/\/www.redsauceamerica.com\/blog\/","name":"Red Sauce America","description":"","publisher":{"@id":"https:\/\/www.redsauceamerica.com\/blog\/#\/schema\/person\/fb3781271d88f5015e597d0684124a6c"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.redsauceamerica.com\/blog\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":["Person","Organization"],"@id":"https:\/\/www.redsauceamerica.com\/blog\/#\/schema\/person\/fb3781271d88f5015e597d0684124a6c","name":"Ian MacAllen","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2022\/06\/redsaauacepin.jpg","url":"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2022\/06\/redsaauacepin.jpg","contentUrl":"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2022\/06\/redsaauacepin.jpg","width":800,"height":709,"caption":"Ian MacAllen"},"logo":{"@id":"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2022\/06\/redsaauacepin.jpg"},"sameAs":["https:\/\/www.facebook.com\/RedSauceAmerica\/","https:\/\/www.instagram.com\/redsauceamerica\/","https:\/\/x.com\/https:\/\/twitter.com\/redsauceamerica","https:\/\/www.youtube.com\/channel\/UCHIfQ9uBdjRM2NQf9pvILJA","https:\/\/soundcloud.com\/user-36849496-704768336"],"url":"https:\/\/www.redsauceamerica.com\/blog\/author\/ianmac47\/"}]}},"views":1679,"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/www.redsauceamerica.com\/blog\/wp-content\/uploads\/2020\/02\/redsauceamerica.webp","_links":{"self":[{"href":"https:\/\/www.redsauceamerica.com\/blog\/wp-json\/wp\/v2\/posts\/260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.redsauceamerica.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.redsauceamerica.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.redsauceamerica.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.redsauceamerica.com\/blog\/wp-json\/wp\/v2\/comments?post=260"}],"version-history":[{"count":4,"href":"https:\/\/www.redsauceamerica.com\/blog\/wp-json\/wp\/v2\/posts\/260\/revisions"}],"predecessor-version":[{"id":1223,"href":"https:\/\/www.redsauceamerica.com\/blog\/wp-json\/wp\/v2\/posts\/260\/revisions\/1223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.redsauceamerica.com\/blog\/wp-json\/wp\/v2\/media\/1207"}],"wp:attachment":[{"href":"https:\/\/www.redsauceamerica.com\/blog\/wp-json\/wp\/v2\/media?parent=260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.redsauceamerica.com\/blog\/wp-json\/wp\/v2\/categories?post=260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.redsauceamerica.com\/blog\/wp-json\/wp\/v2\/tags?post=260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}