The History of Eggplant Parm

Eggplant parm, known more formally as eggplant parmigiana, originated in coastal southern Italy, but there is some debate about its exact origins, which have been attributed to several different areas, including Sicily, Naples, and Parma. One thing most experts do agree on? A recipe for the modern version that features Parmesan cheese and tomato sauce first appeared in print in Ippolito Cavalcanti's Cucina teorico-pratica, which was published in Naples in 1837. Experts also agree that eggplant parm is what Italians would refer to as a dish of la cucina povera, or “the kitchen of the poor,” meaning that it follows the Italian peasant tradition of making great food with simple, affordable ingredients. In this case, the eggplant in the dish likely served as a substitute for expensive meat. The dish endured over centuries and became one of the most beloved meals in southern Italian cuisine. When Italian immigrants came to the United States, they brought the dish with them. Today, eggplant parm, or eggplant parmigiana, is a favorite in the United States and Italy as well as in many other parts of the world.