Grandma's Italian Eggplant Parmigiana
This heirloom Italian family recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house that had Italian sauce being made every Sunday, this eggplant was always a favorite. Using good quality ingredients is critical for this recipe. It is very time consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.
Gallery
Recipe Summary
Ingredients
Directions
Tips
Cook's Notes:
Make sure your eggplants aren't too big or you risk seeds and possibly bitterness.
Refrigerate leftovers. I sometimes like cold eggplant the next day better than fresh out of the oven!