In addition, the first written recipe of Parmesan appears in "Il cuoco galante" by Vincenzo Corrado, a chef at the service of several noble Neapolitan families between the 18th and 19th centuries.
The many variations of the recipe depend especially on the way of cooking eggplant, just fried, or breaded and fried, or floured, dipped in egg and fried, or just grilled for very "light" recipe.
If you pass the slices in flour, do it immediately before frying, or the flour will absorb the wetness of the eggplant and take more oil.
The caciocavallo or provola may not be easily found. Mozzarella is an alternative, but try to eliminate the water from the mozzarella.