The name of this dish is derived from parmiciana which means “shutters” in reference to overlapping slices of aubergine resembling the overlapping wood in shutters. Aubergine Parmesan is even better the next day and is very good cold. It can be served as a starter, a side dish, or on it's own as a first or second course. Traditional recipes often call for slices hard-boiled egg to be layered with the cheese.

Share: