Traditional Australian Parmigiana Recipe

2023-07-20

By Giuseppe

Australian Cuisine

Main course

Treat yourself to a classic Italian dish with our Parmigiana recipe. 

Australian Parmigiana Traditional Ingredients

Also known as a chicken or eggplant parma, is a popular dish in Australian cuisine and is believed to have originated in the state of Victoria. The classic version of Australian parmigiana involves a chicken or eggplant cutlet that is coated in breadcrumbs and fried until golden brown.

The History of the Australian Parmigiana A Classic Pub Dish

A Gooey Secret

The cutlet is then topped with tomato sauce, ham, and melted cheese, and baked until the cheese is gooey and melted. This recipe features layers of fried aubergine, tomato sauce and melted cheese make this dish a hearty and comforting meal. Often served with a side of chips or a salad, and it is a popular pub meal in Australia.

Wine and Beer Pairing

Hahn Super Dry beer is a good choice to cut through the rich flavors of the parmigiana. A Pinot Noir from Tasmania also pairs well, as its tannins can complement the meaty flavors of the dish.

Pitfalls on Australian Parmigiana

 Breading the chicken: To achieve a crispy and evenly coated chicken, ensure that the chicken is dry before breading it. Dredge it in flour, dip it in beaten eggs and then coat it in a mixture of breadcrumbs and parmesan cheese.

 Cooking the chicken: Cook the chicken until it's golden brown and crispy. To prevent the chicken from becoming dry, you can leave it slightly undercooked since it will continue cooking later in the oven.

 Making the sauce: The tomato sauce should be thick and flavorful. Make the sauce from scratch with fresh tomatoes, garlic, and herbs for the best flavor, take a gander at our article The Charm of Italian Sautéing .

 Layering the ingredients: When layering the chicken with tomato sauce and cheese, ensure that each layer is even and covers the entire surface. This will ensure that all the flavors are evenly distributed and the cheese melts perfectly.

 Baking the Parmigiana: Bake the dish in a preheated oven until the cheese is melted and bubbly. Be careful not to overcook it, or it may become dry.

Ingredients

• 2 large aubergines

• 2 cans of peeled tomatoes

• 4 cloves of garlic

• 2 cups of grated parmesan cheese

• 2 cups of grated mozzarella cheese

• 1/2 cup of olive oil

• 1/4 cup of fresh basil leaves

• Salt

• Pepper

Instructions

1. Preheat the oven to 180°C (350°F).

2. Cut the aubergines into thin slices, salt them and let them drain for 20 minutes.

3. Rinse the aubergine slices and pat them dry.

4. In a pan, heat the olive oil and sauté the garlic. Add the peeled tomatoes and let the sauce simmer for 15 minutes. Add salt and pepper to taste.

5. In a separate pan, fry the aubergine slices in olive oil until golden brown. Remove from the pan and place on a paper towel to absorb excess oil.

6. In a baking dish, spread a few spoonfuls of tomato sauce on the bottom. Add a layer of aubergine slices, a sprinkle of parmesan cheese, and a few basil leaves. Repeat the layers until all ingredients are used up, finishing with a layer of tomato sauce and a generous sprinkle of mozzarella cheese.

7. Cover the baking dish with aluminium foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted and golden brown.

8. Serve hot with a side salad or crusty bread.

Preparation Time 20 min

Cook Time 60 min

Total time 80 min

Nutrition Facts

Calories: 435

Fat: 33 g

Saturated Fat: 5 g

Carbohydrates: 24 g

Fiber: 9 g

Sugar: 3 g

Protein: 15 g

Regional Ingredients Variations of Australian Parmigiana

Queensland Parmigiana: Known as the "Outback Parmigiana", this variation features a crispy schnitzel base, topped with ham, grilled pineapple, and melted cheese, served with a side of sweet potato fries.

Western Australian Parmigiana: This version is called the "Fremantle Parmigiana" and includes a layer of roasted red peppers and olives, topped with grilled chicken and Parmesan cheese, served with a side of garlic bread.

New South Wales Parmigiana: The traditional version of Parmigiana is said to have originated in this region, where it is often topped with tomato sauce, slices of fresh tomato, and melted mozzarella cheese, served with a side of crispy shoestring fries, there is an eggplant version known as "Aubergine Pesto Parmigiana".

Northern Territory Parmigiana: Here, the schnitzel base may be flavored with spices such as turmeric or cumin, and topped with spicy chorizo sausage and melted cheese, served with a side of chili fries known as "Chorizo Parmigiana".

South Australian Parmigiana: Known as the "Adelaide Parmigiana", this version includes a layer of roasted eggplant and zucchini, topped with sliced meatballs and Parmesan cheese, served with a side of garlic bread.

Victoria Parmigiana: This version features a crispy schnitzel base, topped with slices of prosciutto, fresh mozzarella, and a mix of cherry tomatoes and basil, served with a side of rocket salad known as "Prosciutto Parmigiana".

Tasmanian Parmigiana: A hearty variation that includes a layer of smoked salmon or fish, topped with spinach and melted cheese, served with a side of roasted potatoes. This version is called the "Tasmanian Seafood Parmigiana".

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