Step by step
Make further layers of aubergine, tomato sauce, mozzarella and parmesan in this order until all ingredients are used. Finish with a layer of sauce and plenty of parmesan.
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.