Today I am telling you about a southern dish that everyone loves: the perfect Apulian eggplant parmigiana.
It is not known exactly where this dish originated; some say in Sicily and then in Campania, but it is very popular and made all over the South.
The original “Bari-style” version involves a filling of provolone, mozzarella and mortadella.
The essential element for the success of this dish is absolutely the quality of the raw materials.
