This starter is all about presentation and fresh ingredients (the fresher the tastier).
In Sicily, the Aubergine is found in numerous different forms in local specialties. The Arabs introduced the vegetable onto the large island. This dish’s name comes from a type of Aubergine that grows in Sicily called the Parmicciana.
Parmigiana can be served both hot and cold (I prefer it hot as the cheese melts served with a loaf of bread).