Last weekend I was in NYC with my sis and we decided Saturday night to cook in instead of going out. Since she gave up meat for Lent and I'm trying to limit my meat intake, we decided to make eggplant parmigiana. My sis and I are alike in multitudes of ways but in our eggplant we differ. She likes to bread hers and I don't bread mine.
She painstakingly breaded each sliver of eggplant (flour, egg wash, bread crumbs) and then fried them in olive oil. I sliced mine then roasted them in the oven with olive oil and that was it.
We use provolone for the main cheese with a sprinkling of grated pecorino romano. We assembled the casserole with layers of fresh made tomato sauce, eggplant, cheese, repeat.
We also made delicious garlicky cheese bread.
Both versions of the eggplant were delicious. My sis's breaded eggplant was delicious on its own as well as in the eggplant parm though I still prefer the non breaded version. One of my favorite things about eggplant is its silky quality which is more obvious when it's not breaded.