Parmigiana

Parmigiana
Melanzane alla Parmigiana
Place of origin	Italy
Region or state	Campania, Sicily, Parma
Main ingredients	Eggplant or breaded meat, cheese, tomato sauce
Variations	Veal, Chicken

Parmigiana (US /ˌpɑːrməˈʒɑːnə/, UK /ˌpɑːmɪˈdʒɑːnə/; Italian: [parmiˈdʒaːna]; also parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsa-], or melanzane alla parmigiana [melanˈdzaːne alla parmiˈdʒaːna; -ˈtsa-] or shortened as parmy, in American English called eggplant parmesan) is an Italian dish made with a shallow or deep-fried sliced aubergine (also called eggplant) filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant is the earliest and still unique Italian version. Other variations may include chicken, veal, or another type of meat cutlet or vegetable filling. The origin of the dish is claimed by both the Southern regions of Campania and Sicily.