I have spent the better part of the last month thinking about making this eggplant parmigiana.  I frequent a local restaurant, Via Ponte, run by a Sicilian family. Chef Giuseppe’s version of this recipe leaves me salivating for more. This is the way the Italians make eggplant parmigiana. No heavy breading. No mountains of cheese. Just buttery layers of eggplant, lightly fried, layered with a bit of tomato sauce and dotted (not smothered) with a fresh mozzarella and Parmigiano.  

Continue reading (Even Lighter) Classic Eggplant Parmigiana at Our Italian Table.