Melanzane alla Parmigiana, or Eggplant Parmesan, is a beloved Italian dish that showcases layers of fried eggplant, rich tomato sauce, and melted cheese. This vegetarian masterpiece originates from Southern Italy, particularly associated with the regions of Campania and Sicily.

The dish's history is debated, with both Sicily and Parma claiming its origins. Despite its name suggesting a connection to Parma, the dish likely originated in the south where eggplants were first cultivated in Italy. The term "parmigiana" might actually derive from the Sicilian word "parmiciana," referring to the wooden slats in window shutters, which the layered eggplant slices resemble.

The traditional preparation begins with slicing eggplants and salting them to remove excess moisture and bitterness. The slices are then fried until golden brown, though some modern versions opt for grilling or baking for a lighter touch. The dish is assembled by layering the eggplant with tomato sauce, mozzarella, Parmigiano-Reggiano, and fresh basil, then baked until bubbling and golden.

While the classic recipe remains a favorite, regional variations exist throughout Italy. Some versions include hard-boiled eggs or ham between layers, while others might use different cheeses like scamorza. In Sicily, you might find it made with local caciocavallo cheese instead of mozzarella.

In Italy, Melanzane alla Parmigiana is typically served as a standalone second course (secondo piatto), rather than as a side dish as often seen in other countries. It's enjoyed both hot and at room temperature, making it perfect for summer dining.

From a nutritional perspective, while eggplants are low in calories and rich in antioxidants, the traditional preparation method of frying can make this dish quite caloric, averaging 300-350 calories per serving. Those watching their fat intake might prefer versions using grilled eggplant. The dish is naturally gluten-free and vegetarian, though not vegan due to the cheese. For those with lactose sensitivities, aged Parmigiano-Reggiano is naturally low in lactose.