Parmigiana is typically sliced veal (Veal Parmesan) or chicken breast (Chicken Parmesan) which is dipped in a mixture of beaten eggs, breaded, shallow-fried and topped with a marinara sauce (red Sicilian tomato sauce) and mozzarella cheese. It is then usually baked until the cheese is bubbly and brown. In the United States and Canada, veal parmigiana or chicken parmigiana is commonly served with a side of or on top of pasta.

It is also popular as a sub sandwich. Diced onions or green bell peppers, sautéed or raw, are sometimes added. Parmigiana can also be prepared using other foods as the main ingredient such as Eggplant Parmesan or Meatball Parmesan.

Eggplant Parmesan, also known as melanzane alla parmigiana or parmigiana di melanzane, is a common Italian dish which is known to have actually originated in Sicily. Some variations of the traditional recipe may call for the use of Parmigiano-Reggiano (Parmesan cheese) in addition to, or very rarely as a substitute for, mozzarella. This may reflect a confused belief that the dish is so-named because it contains Parmesan cheese.

In fact, there are two stories as to how the dish got its name. One story is that both the dish and the cheese are (separately) named for the Parma region of Italy.[citation needed] The other story is that though parmigiana means literally "from Parma" (a city in Italy), the name derives from parmiggiana, a Sicilian recipe made with fried eggplant, tomato sauce and mozzarella. In La Cucina tradizionale siciliana, by Anna Pomar she writes.

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