Eggplant parmigiana is a typically Sicilian dish, although some claim its origins from Romagna or Campania. It has now been revisited and reinterpreted a little from all the regions and also in the rest of the world and is a real pride for the traditional cuisine of our country.

There are those who prepare it lightly without frying the aubergines, those who actually mix them first, those who do not put cheese, those who make it white with potatoes, some with courgettes and some with mortadella and boiled eggs. In conclusion, everyone has their own recipe so it is difficult to talk about "original", but if you want the basic recipe you can find it here.

Generally when preparing parmesan the same mistakes are almost always made and we have identified the most common.

YOU MAY BE INTERESTED: 10 ERRORS THAT YOU COMMERCE PREPARING THE PIZZA; COOKING THE PASTA: THE 10 MOST COMMON ERRORS

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