This is a version of Eggplant Parmigiana that hails from Puglia, Italy's heel, called "Parmigiana bianca" or "white Parmigiana". The main difference is that it's made without the tomato sauce that is characteristic of traditional Eggplant Parmigiana. The result is a gentler, sweeter version of the classic recipe. <br /> <br />It's typically served as an antipasto -- cut into small pieces and presented alongside a delicious platter of salumi, olives, marinated vegetables, fresh cheeses, and lovely deep-fried things. It also makes for great, portable picnic fare.

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