Eggplant Parmigiana is an oven baked dish hailing from Southern Itally which consists of thinly sliced fried or baked eggplant layered with tomato sauce and cheese. One may also bake or grill the eggplant slices. Recipes vary with cheese choices including hard cheeses such as Parmesan or Pecorino Romano, or softer cheeses like Mozzarella or Caciocavallo.

Variations of the dish can be made with breaded meat cutlets, such as veal and chicken. http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/4/id/109/

The name parmigiana has several theories to it's origin. One theory states that it's derived from the use of the cheese Parmigiano-Reggiano (Parmesan cheese). Others attribute it to the altering of the word parmiciana. http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/4/id/109/

There are also several theories as to how eggplant parmesan came to existence. One theory states that the version of Eggplant Parmesan we know today first appears in print in Ippolito Cavalcanti's [Curcina Teorico-practica which was published in Naples in 1837. And yet another has the recipe showing up in 1786 in chef Vincenzo Corrado book Il cuoco galante. He mentions that eggplant can be cooked alla Parmegiana, http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/4/id/109/

The North American style of serving Eggplant Parmigiana is to serve it with a side of pasta. Other toppings such as diced onions or green bell peppers may be added.http://en.wikipedia.org/wiki/Eggplant_parmesan#Eggplant_Parmigiana

The dish should be served lukewarm so it is easy to cut and you will be able to feel the taste thoroughly.http://cookntaste.it/recipe/162