This is a classic version of parmigiana di melanzane as they would make it in Sicily. It would be eaten as a side dish there, but it's just as satisfying as a main. If you want to make it a bit more substantial, you can add a beaten egg with the grated cheese for pouring over the very top of the parmigiana—it will bake to a delicious golden crust. Some even like to sprinkle breadcrumbs over the top, too.

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