My favorite place to eat it is on the beach. I know that sounds kind of strange, but down in Positano, on our favorite beach, we thank our lucky stars if the owner’s mama decides to make eggplant parmesan on a day we’re there. I’ve been trying to emulate her recipe ever since.
Fresh mozzarella cheese
*A word about the tomato sauce:
I simply drizzle a little olive oil in a saucepot and add a smashed garlic clove. Rub it around in the oil to flavor it and toss it out when it browns. Now add a can of good Italian tomato sauce (or chopped tomatoes in puree) to the hot oil and season with a good pinch of dried Italian herbs and a good pinch of salt. Tomato sauce done. I use this sauce for everything.
Slice your eggplant into slices about ½ inch thick. Lay them out on paper towels and sprinkle liberally with salt. Let them sit there for about 30 minutes. Get the oven going to 400 degrees, and work on slicing your mozzarella. When you see good beads of sweat forming on the eggplant slices, flip them over quickly so the paper towel absorbs all the sweat beads and some of the salt as well.