This isn't the first or the last Eggplant Parmigiano recipe you'll come across.
It may be however, the last one you'll ever want.
If for you, Eggplant Parmigiano is all about refreshing flavors, eggplant without all that excess breadcrumb coating, fresh cheeses and herbs in a medley of purely genuine awesome flavors,
And you can't stand the thought of;
fried eggplants in a thick coating breadcrumbs that get all soggy or eggplants soaking up all that excess oil, then you've come to the right place.
So no, this isn't your main stream American take on Eggplant Parmigiano. In fact, the mainstream variety is exactly why I've never made this dish before now.
And now that I've learned how it's actually made, (thank you Tuscany) I'll never stop.
Thick eggplant slices that roast to softness in olive oil, layered with made from scratch tomato sauce, slices of fresh mozzarella cheese, Parmigiano Reggiano and slivers of fresh basil all baking together to a gooey goodness. Sigh...now here is all what I love about food.
And evidently so do the boys.
They asked for it in their lunchbox as their last-day-of-school meal. Now that my friend, for a mum like me is a win all around!