I’ve always held a special place in my heart – or, let’s be honest, stomach – for aubergine parmigiana, that utterly delightful dish of oily, silken aubergine layered with rich tomato sauce and parmesan cheese. But a recent trip to Naples, where this dish is also layered with the Campania region’s famous buffalo mozzarella, took my enjoyment up a notch to infatuation levels.
We bought it, taken away in a foil tub, from a wonderful deli and ate it on a secret balcony accessed via a window in our hotel bathroom while our baby slept. It was neither hot nor cold, just the
