Eggplant Parmesan or Parmigiana di Melanzane is a classic Italian dish, and for vegetarians, one of the most satisfying plates you could imagine. Usually offered as an appetizer, although in restaurants I will eat this as my main course, add a salad and warm crusty Italian bread you have a complete meal. As with many recipes there are a few tricks, details of preparation that are passed down from generation to generation. Eggplant Parmesan is a prime example of a very straightforward recipe but with variations ranging from a quick and simple Deli version to a plate worthy of gourmet fine dining. How does the home cook decide which techniques to use?

Having experimented at both ends of the spectrum I prefer the ¨fine dining¨ version. Here are some of the details you will encounter;

1. Salt. Some say that salting eliminates bitterness in the eggplant. Whether this is true or not, I recommend salting to extract excess liquid. Dryer slices absorb less oil when frying.
2. Breadcrumbs. For the Deli version maybe, but otherwise adding eggs and breadcrumbs, which developed in the USA, are not just an extra step, but the breadcrumbs will absorb the oil that you were trying to eliminate with the salting process.
3. Slice Size. Cut and prepare a thick slice for an Eggplant Parmesan Deli sandwich,otherwise for the gourmet version, slice as thin as possible, 1/8^th inch slices. When using thin slices of eggplant, one serving will be made up of 6 to 8 slices.
4. Oil Temperature. Know the oil temperature and try to maintain 325-350*F. When the slices fry quickly, they will feel light without having absorbed oil.
5. The Sauce. In a pinch, go ahead and open a bottle of sauce, but If you are doing all this work, a homemade sauce makes all the difference.

Ok, let’s make Eggplant Parmesan…