We just realized we haven't posted an eggplant parmesan recipe in ages! Now that autumn is upon us, it's definitely the right time:

I never liked Eggplant Parmesan growing up. My mother would cut thick slices, cover them in bread crumbs, bake them, and then add Hunt's tomato sauce from a can and not nearly enough cheese for my taste. But then I had the courage to try it again at an Italian family reunion. I was stunned that it could be the same relative ingredients yet taste so different. So good! So I tracked down the cousin responsible and got her general description and recreated it. It was good! It's a little labor intensive, but worth the effort.

This recipe is for four people, with no leftovers. I tend to double it and then have leftovers, but then, I always seem to cook too much.

Get the recipe here