Aubergine (Eggplant) Parmigiana Italy is the country with thousands of bell towers and thousands of recipes. A culinary heritage unimaginably rich for those demanding diversity and distinctive “local” dishes. Every region claims to have the best food. As the late food writer and chef Antonio Carluccio once said, it is the campanilismo. Everyone knows the sound of … Continue reading The Puglia Kitchen | Parmigiana di melanzane