"The classic Parmesan is said to come from in , or , or Sicily, although it is also found in Calabria. The first mention of something resembling an eggplant Parmesan is from Il saporetto by (1387–1440): the recipe refers to Parmigiana cheese. In his book Il cuoco gallant, published in 1786, the eighteenth-century Neapolitan chef Vincenzo Corrado mentions that eggplant can be cooked alla Parmigiana, meaning that the eggplant was seasoned with , herbs, and other s, and grated Parmigiano cheese. It was the covered with a cream sauce made with egg yolks and baked in the oven."