The provenance of Aubergine Parmigiana is uncertain and is still disputed by various regions of Italy. According to some, "Parmigiana" derives from the Sicilian word parmiciana, in turn coming from the Latin parma ("shield"), a term used to indicate slatted shutters, which recall the arrangement of the aubergine slices in this recipe. The name of the recipe also suggests an attribution to the city of Parma. But, not to be partial to anyone, let’s talk about the Neapolitan version of this dish. Another glory of Neapolitan cuisine is the Parmigiana. Few basic and well-matched flavours and here is a delicious dish, tasty and appetizing, well suited to the summer. Jeanne Caròla Francesconi, writer and expert in Neapolitan cuisine, argues that the origins of the recipe date back to two centuries ago, and identifies them in the works of Cavalcanti earlier and Vincenzo Corrado, later. But, the rivalry is not confined to the different regions of Italy. The "war" is above all an internal one, between various different families of Campania and Naples. In the Cilento, the coastal area of Salerno, for instance, aubergines are first “golden fried” – i.e. dipped in flour and eggs, fried and then laid out in the tray in the classic way. In Naples, they are fried directly, and then some dress them with meat sauce, some with fresh tomato sauce, some bake them in the oven, some over the fire or in bain-marie. One thing everyone certainly agrees on: few things are as good as Aubergine Parmigiana. Not only is it good straight out of the oven, hot and fragrant with its tomato flavour and the unmistakable aroma of the aubergines, but even better on Sunday evening, when all abiding Neapolitan families dine with some leftovers from the large lunch, if they are still feeling peckish. Some pasta dressed with coarsely cut pieces of Parmigiana to find the strength to start another week.