This famous eggplant casserole that is made throughout Italy, is the ultimate winter comfort food: gooey, cheese-laden vegetables soft enough to cut with a spoon. Because of its name, most people assume it originated in the north of Italy, in Parma — but this is a dish of the south, with slices of fried aubergine smothered in a garlicky tomato sauce and mozzarella. The Calabrian version is particularly rich and delicious where the recipe is additionally enriched with boiled eggs and salsiccia calabrese, the tasty Calabrian sausage flavored with fennel seeds. Parmigiana Alla calabrese is usually prepared with provola, mozzarella, and grated pecorino, while the final local touch is hidden in the tomato sauce, prepared with olive oil, tomatoes, and the most appreciated Italian onions – the famous Calabrian Cipolla di Tropea.
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