Eggplant Parmigiana

I really enjoyed working on this video. It's always fun to work with a recipe that I've made in so many ways over so many years. This one sneaks it's way into my menus all the time, especially in the fall when eggplants are everywhere at the farmer's markets. The first time I made this, the recipe called for aged mozzarella and the eggplant was breaded and deep-fried. A bottled spaghetti sauce was recommended. This version uses fresh mozzarella and the eggplant is baked. It's lighter and you can actually taste that wonderful eggplant. The sauce, by the way, is something I keep on hand to use alone with pasta or as a base for other sauces, such as bolognese. I hope you enjoy the recipe and video! Buon Appetito!

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