Recipe Parmigiana

A recipe for Aubergine gratin which is the quintessence of summer dinners in Palermo or Naples

The origin of this recipe is uncertain. Sicilian ? Neapolitan? Parmesan? The only certainties: Eggplant was introduced in Sicily in the 15th century, the first written record dates from 1733 at the court of Naples, and in Parma from the 15th to the 16th century the expression "parmigiana" meant that we cooked layered vegetables and that from the 17th century this simply meant that Parmesan (from Parma) was used in recipes.

Anyway, this eggplant, tomato and pecorino recipe will make everyone agree: it's simply delicious.