Although by definition eggplant is a fruit, it is primarily prepared as a vegetable. It is abundant in any self-respecting Italian’s vegetable garden…and even more abundant in their recipe repertoire. There is so much that you can do with eggplant. They can be stuffed, stewed, fried, baked, grilled, marinated and pureed (I think I got them all). Probably one of their most well known uses is in Eggplant Parmigiana.

This dish is an excellent way to prepare eggplant. The basic ingredients are eggplant, tomato sauce, and mozzarella. The eggplant is peeled and sliced longways. The slices should be no more than 1/4″ thick. Place the slices on a cookie sheet lined with parchment paper and drizzle with olive oil and sprinkle on some salt. Bake at 400 degrees for about 20 minutes…until the slices begin to brown and soften. Remove from oven and allow to cool.

Assembling the Parmigiana is easy. I typically use an 8×12 baking dish. Drizzle the bottom of the dish with olive oil. Begin with a layer of eggplant slices. Cover the slices in sauce (not too much) and sprinkle on mozzarella (no such thing as too much). I also add a dusting of Parmigiano cheese for good measure. Add another layer of eggplant, tomato sauce, and mozzarella. Keep going until the eggplant is gone. The top layer does not require mozzarella, instead I usually add a good dusting of Parmigiano and a drizzle of olive oil. Bake at 350 degrees until browned and bubbling…45 minutes to an hour. Remove from the oven and allow to rest for 5 minutes or so before attempting to cut. (For this particular recipe I used 3 medium sized eggplant and about 3 cups of tomato sauce I already had on hand).

I have to say that I try very much to eat food that is in season so that I can buy as local as possible. Eggplant are obviously not in season in April, but going to the grocery store these days is a game of “Make Whatever You Can With Whatever You Find”, soooooo Eggplant Parmigiana it is!

Buon Appetito!