Likely originating from Campania, and more specifically Naples—positioned in the ankle of Italy's so-called "boot"—this iconic dish mainly falls back on a trifecta of simple ingredients: pan-fried eggplant, red sauce, and cheese. But from there, regions, cooks, and generations have put their own spin on the specialty. Some cooks batter the eggplant in flour or a mixture of egg and bread crumbs, others fry the slices plain. In parts of Calabria, I've eaten it with slices of hard-boiled eggs and thin pieces of prosciutto strewn through the layers. Many add fresh basil to the sauce or between the layers of eggplant. And I've seen a number of cheeses used, from mozzarella (a given) to provolone, grated Parmigiano or Pecorino Romano, or even ricotta—which would have been utter sacrilege in my family. In Campania and Sicily, you'll even see dishes by the name of parmigiana made with thinly sliced zucchini or even artichokes instead of eggplant. Of course, today in the U.S. you'll see the idea used on everything from chicken parmigiana to veal, shrimp, sausage, and meatballs.