Step by step
Dry the slices with a clean, white teal towel, pressing down on each. Fry the aubergines in plenty of olive oil until they are golden brown (be generous with the oil because they absorb a lot).
Tips
To prepare the best ‘parmigiana’, you should buy top quality, large aubergines, oval, shiny and light purple; they should not prove neither too hard nor too soft to the touch.
Trivia
The first recipe for baked aubergine with parmesan seems to have been written in ‘Il cuoco galante’ by Vincenzo Corrado, an author originally from Puglia but who was in service with various Neapolitan families.