This is the way I cook Aubergine Parmigiana - I have eaten a similar dish in Spain in tapas bars - but that has more coriander (leaf) and oregano in it - it is also eaten cold!
4 large aubergines, sliced lengthways (about an inch thick)
4 eggs, beaten
Fresh Parmesan, grated (about 4 oz)
4 mozzarella cheeses
Fresh tomato/onion/basil spaghetti sauce (or use a jar of the readymade stuff!)
Good olive oil
Good handful of fresh basil leaves
Preheat the oven to 200 Â°C.
Take a deep frying pan and pour in enough oil to be at least an inch deep. Dip the aubergine slices in the egg and shake so that they are very thinly coated. Fry until golden-brown in the oil. Once done, place on a plate covered thickly with paper kitchen roll to cool, and for the excess oil to drain out.
In an ovenproof lasagne type dish, and pour a thin layer of sauce into the bottom. Layer aubergines, mozzarella, parmesan and sauce until the aubergine slices have been used up. Ensure that you reserve at least half of the mozzarella for the topping.
Top with a layer of basil leaves, and then the remainder of the mozarella.
Place in the oven, uncovered, and cook for 45 minutes.
In Spain you often get diced aubergine which have been dipped in beaten egg and coated in the Spanish equivalent of Parmesan cheese and then tossed in a little olive oil and oven baked until soft. I wonder if that is the basis of the dish you are talking about?