Summer isn’t officially over until I make a few trays of eggplant parmigiana to freeze for the colder months. The rich, cheesy layers are a joy to eat warm, even in the hot summer months. But nothing beats the utter pleasure of biting into a thick, piping hot, intensely savory slice of it on a cold winter day. It instantly brightens up your mood with the warmth of the Mediterranean summer sun. Incidentally, eggplant parmigiana is also the dish I would choose as my last meal—the most comforting food, imbued with memories, tradition, and a vibrant Mediterranean feel. What’s in a Name? The origins of this beloved Italian recipe are a point of contention between Naples, Sicily, and Parma. Let’s start with its full Italian name: parmigiana di melanzane, or melanzane alla parmigiana. Some say the term “parmigiana” is derived from the Sicilian word parmiciana, the name for the set …