The blog of a vegetarian who happens to LOVE food

I tried this excellent recipe from Food and Wine for eggplant parmesan. I served it with some crusty bread and a spinach and goat cheese salad. I didn't change the recipe at all and it was a huge hit with my guests. Here it is: Ingredients 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying 1 onion, finely chopped 3 garlic cloves, very finely chopped Two 28-ounce cans whole, peeled Italian tomatoes, drained Kosher salt and freshly ground pepper 8 small eggplants ( 1/2 pound each), cut lengthwise 1/2 inch thick 3 tablespoons coarsely chopped basil 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces 1 cup freshly grated Parmigiano-Reggiano cheese 3 tablespoons dry bread crumbs Directions In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, ...