A new way to make eggplant parmigiana! ( For me anyway.) My favorite dish. The eggplant slices are not breaded, just lightly pan fried in some olive oil then drained on some paper towel. But before you fry them, you use a veggie peeler to take off some off the skin, making “racing stripes” on the eggplant.( I think this makes the eggplant not as tough.) I got this recipe from Kitchendaily, and I will be making this again. I blanched, peeled and chopped Matt’s large tomatoes for the sauce. I had to add a small can of whole tomatoes because there just were not enough of the fresh ones. Recipe: Layer some tomatoes on the bottom of a casserole dish, top with a layer of pan fried eggplant, (I used 2 med. sliced) next, some shredded parm cheese and some fresh mozzerella, 3/4 c fresh basil , dried oregano, black pepper, a lot of fresh sliced garlic from Matt. Repeat another layer ( except for the basil & garlic). Bake 400 degrees till brown & bubbly. 45 min or so. Let stand 15 min. I think this will make a really good sandwich tomorrow.