I'm attempting a modern take on eggplant parmesan from an interviewed chef on Colameco's show.
Thinly sliced (lengthwise) egplant fried in olive oil, layered similar to lasagna with buffalo mozzarella and tomato confit, toppped with basil pesto. When the slices are fried, they wrinkle slightly to make little pockets for the mozzarella and tomato confit. Pretty sweet! A caesar salad and some toasted country bread with evoo.
BTW: Lunch was Porterhouse Philly cheesesteaks with sauteed onions, red/green bell peppers. You need to indulge once in a while. When I took it out from under the broiler to melt the cheese I was like -