Leftover eggplant caponata inspired this twist on eggplant parmigiana. Crispy fried eggplant slices are layered with caponata and cheese and baked in marinara sauce until bubbling. The dish is excellent as a starter or served as a main course accompanied by a salad. The strong flavors of the smoky eggplant and the sweet and sour character of the caponata pair well with a rich Sicilian Nero D’Avola.