Parmigiana Siciliana. The Parmigiana Siciliana is a timeless classic. The origin of the dish is uncertain and is disputed by several regions, including Catania. The Sicilian word “parmiciana” (ie the set of wooden strips which, overlapping, form the shutter, recalling the layers of this famous dish). The Eggplant Parmigiana is similar to lasagna except that the sheets are aubergines and the filling is usually a mix of seasonal vegetables or in its simplest form, a few slices of tomatoes and Sicilian pecorino cheese.
Garlic, onions, tomato sauce, and basil, lots of its complete the puzzle. It is good both hot and cold, it goes well as an appetizer, but also as a main course, side dish, or main course. Perfect for both lunch and dinner, it allows variations on the theme, it is understood that the original is unbeatable.