Eggplant alla parmigiana

I am the eggplant (goo goo g’joob)

Originally appeared in the June 16, 2011 edition of The Southside Times.

There are many variations of what Italians call “alla parmigiana,” often made with veal, sometimes vegetables, and I’d be remiss not to mention my wife’s favorite, chicken parmesan.  But another notable edible among parmesan permutations is the classic eggplant.

Also known as aubergine, eggplant is actually a fruit which is cooked and consumed like a vegetable.  There are diverse varieties—Thai, Western, Asian long, to name only a few—which boast an array of shapes, sizes, and textures.  But for our melanzane alla parmigiana, I’m focusing on the common eggplant.  Read more after the jump: (more…)