Melanzane alla Parmigiana, or Eggplant Parmesan, is a classic Neapolitan dish that is perfect for vegetarians or anyone looking for a meatless meal. The dish is made with layers of fried eggplant, tomato sauce, and mozzarella cheese, topped with Parmesan cheese and baked until bubbly. To make Melanzane alla Parmigiana, start by slicing the eggplant into thin rounds. Dip the eggplant slices in beaten egg, then coat in breadcrumbs. Fry the eggplant slices in hot oil until they are golden brown and crispy. In a separate pan, heat tomato sauce and add herbs like basil and oregano. Layer the fried eggplant slices in a baking dish, alternating with spoonfuls of tomato sauce and slices of mozzarella cheese. Top with grated Parmesan cheese and bake in a preheated oven until the cheese is melted and bubbly. Serve hot.
