Originating in Naples and Sorento Italy, eggplant parmigiana has been adopted as an Italian American classic. The eggplant can be fried with no coating, dipped in egg and flour or breaded. I like to make it with breadcrumbs. The eggplant is fried, smothered in a rich tomato sauce, add copious amount of grated parmigiana and top with mozzarella. Bake until the cheese is melted and gooey, you can brown the mozzarella using the broiler but its not mandatory. Here’s how to make it:

Eggplant parmigiana

2 eggplants unpeeled and cut into approximately 1/4 -1/2 inch thick slices (you can peel but I don’t

1 cup flour

2 cups breadcrumbs seasoned with salt and pepper

1/4 c grated parmigiana

2 eggs beaten

tomato sauce your favorite homemade or bottled

1 c grated parmigiana

mozzarella – fresh, packaged or pre grated

olive oil for frying

Prepare breading station, in a pie plates or dishes place flour, beaten egg and breadcrumbs. Mix breadcrumbs with 1/4 c grated parmigiana and season with salt and pepper. Heat some oil in a large skillet. Dip eggplant slices first in flour, then egg and lastly the breadcrumbs. Fry in hot oil until golden brown. Place on paper towel to soak up some of the oil. Preheat oven to 375 degrees. Prepare a large rectangular baking dish, spoon enough of the tomato sauce on the bottom to cover it completely. Add a layer of eggplant, spoon more sauce on top, sprinkle generously with grated parmigiana. Repeat layers until pan is filled. Top with mozzarella and more parmigiana. Cover with aluminum foil and bake approximately 45 minutes. Remove foil and place under the broiler if you want to brown the mozzarella.

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