Jess's post on eggplant parmesan inspired me to try making my own tonight. This version is loosely based on the recipe in Marcella Hazan's Essentials of Classic Italian Cooking, though scaled down dramatically to be just a single serving since I'm dining solo while Richie is out of town.
I've actually not eaten a lot of eggplant parmesan in my life, so I'm not really sure what it should taste like, but this turned out to be delicious. I salted and drained the eggplant slices per Hazan's directions, then dusted them in flour and fried them. I layered the fried slices with some quick cooked sauce from my home grown tomatoes, basil, mozzarella, and of course parmesan. The eggplant did drink up quite a bit of oil in the frying process, but the end result wasn't too greasy.
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