Melanzane alla Parmigiana (Eggplant Parmigiana or Eggplant Parmesan) -- the dish I cut my teeth on. Loved it then, love it now, and make it often. Imagine perfection: the golden eggplant sauteed in a tasty egg wash, baked in the oven with tangy concentrated tomato sauce, sweet basil, creamy melted mozzarella, with a nutty parmigiana reggiano crust. Its my favorite dish, rich and satisfying; it can keep a man alive for days.\r
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Of course thats assuming youre lucky enough to possess eggplant parmigiana left overs after your meal is done. Because it ually tastes better the next day after some overnight magic melding of flavors. If youre the preserving type, consider portioning your left-overs and freezing. Impress the unexpected and unsuspecting dinner guest with tomorrows eggplant parmigiana or satiate yourself on a night when theres just nothing else to eat.\r
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Or, mix it up a bit. Eggplant parmigiana makes a great panino (sandwich) especially with a soft, chewy bread like ciabatta for tomorrows lunch.\r
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