Parmigiana di melanzane
There is a version of this dish you find all over Italy and it's origin is disputed! I've eaten parmigiana with the eggplants fried, with them grilled, some with boiled eggs, some unbaked and simply layered with piping hot sauce and cheese. They have all been delicious!
The CEP parmigiana take and bake trays have fried eggplant, our delicious sugo, mozzarella and finished off with some parmigiano and pangrattato. Simply bake at 180 degrees until the cheese melts and the sauce bubbles (around 30-40 minutes). Makes for a great first course or even a main along with some soup and salad! Please note- this is a rich dish because of the fried eggplant, but when balanced with bread and salad, its delicious!