This recipe comes from Next Door to the Chicken Market, the second Italian recipe book written by Vita Greco. The new 140 page recipe book contains more than 100 new recipes of all the Italian dishes made by Vita Greco and her family . . . appetizers, main dishes, pastas, chicken, meats, vegetables, soups, salads, sandwiches, sauces, gravies, breads, desserts, specialty items, and even a Wine Chart.

If you would like to order a copy of the book or a copy of Vita's first book, La Dolce Vita, you can find out how to do so on her website <click here>

"I have found through my reading that Palmigiana refers to the Eggplant being cut the long way, thus, resembling the palm leaf. Parmigiana refers to the Cheese, so it's possible that the words have come to be used interchangeably through the years. Everyone always raves about my Eggplant. I'm very particular about how it's prepared, because I like it so much. I've been making this dish since I was a child!"

Ingredients

2 Medium Eggplants, peeled and thinly sliced 1/8" or less
Olive Oil
2 Packages Mozzarella*
Tomato Sauce or Gravy to cover (See recipe)

Egg Mixture:
2 - 3 Eggs
1 Tbsp Grated Cheese
Parsley, a handful
salt and pepper
3 Cloves Garlic, minced
Bread Crumbs-enough to coat all pieces

*I use 1/2 whole milk and 1/2 reduced fat. This works best if you grate it first…use the medium size section of the grater

• Beat together the eggs, grated cheese, parsley, salt and pepper and garlic.

• Dip the sliced Eggplant pieces into the egg mixture and then into the bread crumbs, so that they're nicely coated.

• Fry each piece in olive oil until very brown on both sides.

This is important. If the Eggplant pieces are not thinly sliced or if they're not browned enough, the taste of the entire dish will not be right. Both hands have to be working to get a good system going for this, and I use a fairly medium to high flame. At certain intervals, I stop and dump the oil, wash the frying pan, and begin with a clean pan. This makes a big difference, too. You'll see!

• As the Eggplant pieces are done, you can drain them on a paper towel and then place them in a baking pan.

• When you have enough for a layer, coat the layer generously with Tomato Sauce or Gravy.

• On top of that, sprinkle grated Mozzarella generously. Keep repeating layers. Make sure the sides of your pan get some Sauce or Gravy, too.

• Bake at 350º until the cheese melts and Sauce or Gravy is bubbly.

This is my very favorite!!! . . . cold, hot, sandwiches, side dish, dinner, etc. This can be frozen before baking, and when defrosted, and ready to use, you can bake it as above.

Note:
Some people first put the peeled, sliced Eggplant in a colander with a heavy object on top, so it can drain somewhat. It's been known to be less tart, then. I don't do this any longer, because I found little or no difference in tartness.

Serves 4 - 6