Best 8 Mamma Agatas Eggplant Parmigiana Recipes

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"Mamma Agata's Eggplant Parmigiana" is a classic Italian dish that is sure to tantalize your taste buds. This hearty and flavorful dish is made with layers of crispy eggplant, savory tomato sauce, and melted cheese. With its combination of textures and flavors, this dish is a perfect choice for a special occasion or a casual family meal. In this article, we will provide you with a step-by-step guide to creating this delectable dish. We will also offer tips and tricks to ensure that your eggplant parmigiana turns out perfectly every time. So, gather your ingredients and let's get started on crafting this culinary masterpiece.

Let's cook with our recipes!

GRANDMA'S ITALIAN EGGPLANT PARMIGIANA



Grandma's Italian Eggplant Parmigiana image

This heirloom Italian family recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house that had Italian sauce being made every Sunday, this eggplant was always a favorite. Using good quality ingredients is critical for this recipe. It is very time consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.

Provided by Daddy's Kitchen

Categories     World Cuisine Recipes     European     Italian

Time 9h35m

Yield 12

Number Of Ingredients 11

2 medium Italian eggplants, peeled and cut into 1/4-inch slices
2 cups all-purpose flour, sifted
3 tablespoons sea salt, or to taste
1 tablespoon ground black pepper, or to taste
5 eggs, room temperature
3 tablespoons water, room temperature
½ cup extra-virgin olive oil, or as needed
2 cups freshly grated Pecorino-Romano cheese, divided
40 ounces Italian-style tomato sauce
2 cups freshly grated Parmesan cheese
30 ounces freshly grated mozzarella cheese

Steps:

  • Lay eggplant slices on top of paper towels and sprinkle with sea salt to draw out moisture. Cover with additional paper towels. Let sit, 8 hours to overnight.
  • Place flour into a 1-gallon plastic zip-top bag. Sprinkle salt and pepper into the flour and shake the bag to mix. Place 6 eggplant slices into the bag, seal, and shake to coat.
  • Beat eggs and water together using a fork in a small bowl. Season with salt and pepper.
  • Heat 2 inches of oil over medium-high heat in a 10-inch cast iron skillet. Line baking sheets with paper towels to drain eggplants after frying.
  • Shake excess flour from eggplant slices and place into egg mixture, turning to ensure both sides are coated. Allow excess egg mixture to drip off before placing slices into the hot oil. Fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle with 1 tablespoon Pecorino Romano cheese. Repeat process until all eggplant slices are fried. Let cool slightly, about 5 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour a small amount of tomato sauce into the bottom of a 9x13-inch baking pan to cover. Place 1/3 of the eggplant slices over sauce, slightly overlapping them. Sprinkle 1/3 of the remaining Pecorino-Romano cheese and Parmesan cheese evenly over the slices. Cover with a light layer of sauce. Sprinkle 1/3 of the mozzarella cheese over sauce. Repeat for a total of 3 layers.
  • Bake in the preheated oven until bubbly, about 40 minutes. Remove from the oven and let cool for 10 minutes to set.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 33.1 g, Cholesterol 145.9 mg, Fat 32.7 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 14.8 g, Sodium 2463.2 mg, Sugar 7.9 g

MIKE'S DELI FAMOUS EGGPLANT PARMIGIANA



Mike's Deli Famous Eggplant Parmigiana image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 8

Oil
2 large eggplants
All-purpose flour
4 eggs
Bread crumbs (recommended: Arthur Avenue Italian Deli)
1 quart marinara sauce (recommended: Arthur Avenue Italian Deli)
8 ounces sliced dry mozzarella (recommended: Arthur Avenue Italian Deli)
4 ounces grated Romano (recommended: Arthur Avenue Italian Deli)

Steps:

  • Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.
  • Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.
  • In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.
  • Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.
  • Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano
  • Place the eggplant into the oven and cook for 20 to 25 minutes.

MAMMA AGATA'S EGGPLANT PARMIGIANA



MAMMA AGATA'S EGGPLANT PARMIGIANA image

Categories     Vegetable     Bake     Vegetarian     Dinner     Casserole/Gratin     Fall

Yield 6

Number Of Ingredients 16

6 small Japanese eggplant
1/2 lb fresh mozzarella, thinly sliced*
20 fresh basil leaves
1.5 cups Parmesan, grated
1/2 lb smoked provolone, thinly sliced
1 quart high heat frying oil such as safflower oil
1 cup Mamma Agata's tomato sauce [recipe below]
celtic sea salt
"00" flour [double zero flour]
mamma agata's tomato sauce
makes about 1 quart
1 quart vine ripened tomato puree
2 tbsp extra virgin olive oil
2 cloves garlic
fresh basil
In a heavy sauce pan, heat the olive oil, garlic and basil over high heat.

Steps:

  • - Prepare the eggplant. Wash the eggplant and remove the top and bottom of each. Peel the eggplant lengthwise in strips, leaving some of the skin intact. Slice the eggplant lengthwise, but not too thin, as it will reduce in size once cooked. - Layer the slices of eggplant in a colander and sprinkle each layer with a pinch of salt. Let set for 15-20 minutes. This will allow the eggplant to release excess water and its bitter taste. Holding 3-4 slices at one time, gently squeeze from top to bottom to get out any excess water. Do not rinse. - Sprinkle a bit of flour onto a plate and individually dip each slice of eggplant into the flour. Do this quickly to ensure that the eggplant does not absorb too much flour. - Set out a few paper towels. Using a cast iron skillet or heavy frying pan, heat the oil over medium high heat to about 375 degrees Fahrenheit. Fry each slice of eggplant until it is lightly golden brown. Drain and transfer to paper towels to allow excess oil to be absorbed. - Preheat the oven to 325 degrees Fahrenheit. - In a shallow baking dish, generously layer the ingredients in the following order: tomato sauce, eggplant, Parmesan, fresh mozzarella, smoked provolone, fresh basil leaves. Repeat. Repeat a third time, but leave out the mozzarella and provolone so that the dish cooks evenly without burning. Top it off with the remaining tomato sauce. - Place a baking sheet or aluminum foil in the bottom of the oven. Bake the eggplant parmigiana for 20 minutes. After 20 minutes, increase the temperature to 400 degrees and bake the parmigiana for another 10 minutes. - Turn off the oven and leave the parmigiana in the oven for an additional 10 minutes. Remove the pan from the oven and allow to set for at least 40 minutes before serving *Buy the fresh mozzarella one or two days prior to making the eggplant parmigiana. Remove the mozzarella from its water and put in the fridge to dry out.

MELANZANE ALLA PARMIGIANA (EGGPLANT PARMIGIANA)



Melanzane Alla Parmigiana (Eggplant Parmigiana) image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 8 to 12 servings; About 8 cups sauce

Number Of Ingredients 15

1/4 cup olive oil
5 cloves garlic, peeled and roughly chopped
1 red onion, finely chopped
Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth
Pinch red pepper flakes
Salt and freshly ground black pepper
Large handful fresh basil leaves, optional
Canola oil, for frying eggplants
2 cups all-purpose flour
Sea salt and freshly ground black pepper
6 medium eggplants, sliced 1/4-inch thick
1 1/2 pounds part-skim mozzarella, grated
1 pound Parmigiano-Reggiano, freshly grated, plus more for garnish
1 bunch fresh basil, leaves only (about 3 loosely packed cups), plus more for garnish
Extra-virgin olive oil, for drizzling

Steps:

  • For the red sauce: Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes and some salt and black pepper and simmer for 20 minutes. Tear the basil leaves and stir into the sauce at the end of simmering.
  • For the eggplant parmigiana: Preheat the oven to 400 degrees F. Pour 2 inches of olive oil into a heavy-bottomed pot or high-sided skillet and heat to 360 degrees F.
  • Pour the flour into a wide casserole dish. Whisk in salt and black pepper. Dredge the eggplant slices in the flour, and then fry them in the hot oil in batches. When they are browned, remove them from the oil and lay them on a paper-towel-lined baking sheet. Repeat as necessary. Let cool.
  • Start layering your ingredients in individual gratin dishes or in 2 disposable trays if making family-style servings: a few slices of fried eggplant, a small spoonful of red sauce, a couple of handfuls of mozzarella, a couple of tablespoons of Parmesan, a few leaves of basil. Repeat the layering 2 to 3 times (3 is better if your dish can accommodate it). For the top layer, finish with a final spoonful of red sauce, mozzarella and Parmesan. Bake until bubbly and golden on top, 25 to 30 minutes. Reserve any remaining red sauce for another use.
  • Serve garnished with a few leaves of basil, a sprinkle of Parmesan, and a touch of extra-virgin olive oil.
  • Buon Appetito!

FRANK SINATRA'S EGGPLANT PARMIGIANA



Frank Sinatra's Eggplant Parmigiana image

I cant help but love Frank Sinatra....and he loved food! He and I would have been a match made in heaven, if only I had been born 50 years earlier! LOL

Provided by Miss Diggy

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

1/4 cup all-purpose flour
1/2 teaspoon salt
1 medium eggplant, peeled and cut crosswise in 1/2-inch thick slices
1 egg, beaten
1/4 cup vegetable oil
1/2 cup grated parmesan cheese
1 (6 ounce) package mozzarella cheese
tomato sauce (recipe below)
1/2 cup chopped onion
1/4 cup chopped celery
1 small garlic clove, minced
2 tablespoons vegetable oil
1 (14 1/2 ounce) can tomatoes, cut up
1/3 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon parsley flakes
1/2 teaspoon dried oregano, crushed
1 bay leaf

Steps:

  • For the Tomato Sauce: Saute the onion, celery, and garlic in oil in a saucepan until tender (about 3 minutes).
  • Add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and the bay leaf.
  • Simmer uncovered for about 15 minutes, or until it is as thick as you would like. Take out the bay leaf, and set aside.
  • For the Eggplant: Combine flour and salt in a bowl.
  • Dip the eggplant slices in egg, then in the flour mixture.
  • Saute the slices in a skillet in the oil for 3 minutes on each side (or until brown), adding more oil if needed. Drain the eggplant well on paper towels.
  • Lay 1/2 of the eggplant in a single layer in a 10 x 6 x 2-inch baking dish, cutting the slices to fit if needed.
  • Sprinkle with 1/2 of the Parmesan cheese, 1/2 of the sauce, and also 1/2 of the mozzarella cheese.
  • Cut the remaining mozzarella into triangles.
  • Repeat layers.
  • Bake at 400 degrees for 15 to 20 minutes or until hot, uncovered.

Nutrition Facts : Calories 489.6, Fat 35.5, SaturatedFat 10.9, Cholesterol 97.5, Sodium 1243.2, Carbohydrate 26.2, Fiber 7.6, Sugar 10.3, Protein 20.2

MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)



Melanzana alla Parmigiana (Perfect Eggplant Parmigiana) image

This classic Italian dish from Sicily is often simply referred to as 'Parmigiana' by the Sicilian locals. The richness and depth of flavor that you get from this authentic version is well worth the extra effort. Serve eggplant Parmigiana with nothing more than crusty bread and a green salad.

Provided by AndreaCiotti

Categories     World Cuisine Recipes     European     Italian

Time 1h17m

Yield 6

Number Of Ingredients 10

½ cup extra-virgin olive oil, or as needed
6 eggplants, trimmed and cut into 1/2-inch thick slices
salt to taste
1 ⅓ cups crushed tomatoes in puree
1 tablespoon olive oil, or more to taste
2 cloves garlic
1 bunch fresh basil, divided
18 ounces fresh mozzarella cheese, drained and sliced
dried oregano, to taste
4 ounces grated Parmesan cheese

Steps:

  • Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
  • Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
  • Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Nutrition Facts : Calories 506.3 calories, Carbohydrate 36.8 g, Cholesterol 83.4 mg, Fat 28.9 g, Fiber 19.3 g, Protein 28.9 g, SaturatedFat 16.2 g, Sodium 453.4 mg, Sugar 16.1 g

MAMMA MIA! FRESH ITALIAN EGGPLANT PARMIGIANO!



Mamma Mia! Fresh Italian Eggplant Parmigiano! image

Make and share this Mamma Mia! Fresh Italian Eggplant Parmigiano! recipe from Food.com.

Provided by The Spice Guru

Categories     European

Time 1h25m

Yield 9 serving(s)

Number Of Ingredients 34

1 tablespoon olive oil
1 medium chopped onion
8 ounces thinly sliced fresh mushrooms
2/3 cup minced fresh basil leaf
2 -3 tablespoons minced fresh garlic
3 tablespoons minced fresh Italian parsley
2 tablespoons minced fresh oregano leaves
1 teaspoon minced fresh rosemary leaf
3 1/4 cups blanched diced fresh roma tomatoes, cored and skins removed or 1 (28 ounce) can diced tomatoes
3 1/4 cups blanched pureed fresh roma tomatoes, cored and skins removed or 1 (28 ounce) can tomato sauce
1/4 cup olive oil
2 -3 teaspoons ground fennel (may be ground in clean coffee grinder)
1/4 cup chianti wine or 1/4 cup dry red wine
2 teaspoons fine sea salt (to fresh tomato sauce only)
1/4 teaspoon freshly grated lemon zest
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
1/4 cup freshly grated parmesan cheese
sugar or light corn syrup, to balance acidity
2 medium fresh eggplants (cut into 1/8-1/4 inch rounds)
1/2 cup olive oil
1 -3 freshly mashed garlic clove (use garlic press)
2 cups panko breadcrumbs
1 cup freshly grated parmesan cheese
1 teaspoon italian seasoning
1 1/4 teaspoons garlic salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
16 ounces shredded fresh mozzarella cheese or 16 ounces sargento shredded Italian cheese blend
1/4 cup freshly grated parmesan cheese
1 tablespoon freshly grated parmesan cheese
2 teaspoons seasoned Italian breadcrumbs
1 teaspoon finely minced fresh Italian parsley

Steps:

  • PREP vegetables and herbs needed for the SAUTE (1 medium chopped onion, 8 ounces thinly sliced fresh mushrooms, 2/3 cup minced fresh basil leaves (reserving 1 tablespoon to refresh flavor later), 2-3 tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh oregano leaves, and 1 teaspoon minced fresh rosemary leaves); SAUTE in a large saucepan or pot in 1 tablespoon olive oil, between medium-low and medium heat until softened, about 7 minutes.
  • BRING 4 quarts unsalted water to boiling; CAREFULLY lower Roma tomatoes needed for recipe on a large spoon into boiling water; BLANCH until skins start to crack; REMOVE tomatoes and place into a colander; RINSE tomatoes under running cold water to remove skins; PUREE enough tomatoes to yield 3 1/4 cups; DICE remaining tomatoes to yield 3 1/4 cups; ADD both pureed and diced tomatoes to the saute mixture, along with 1/4 cup olive oil, 2-3 teaspoons ground fennel, 1/4 cup dry red wine, 2 teaspoons fine sea salt (if using fresh tomatoes), 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon red pepper flakes; STIR in enough sugar or light corn syrup into SAUCE to balance acidity; RAISE HEAT to HIGH, stirring constantly until mixture begins to boil; REDUCE heat to MEDIUM-LOW, then SIMMER the sauce uncovered for 1 hour or slightly longer, stirring occasionally; REMOVE the SAUCE from heat; STIR in 1/4 cup freshly grated parmesan cheese and 1 tablespoon finely minced fresh basil leaves (to refresh flavor); SEASON to taste with fine sea salt if necessary.
  • PREPARE the BREADCRUMBS in a large sealable container or Ziplock bag, add 2 cups panko, 1 cup freshly grated parmesan cheese, 1 teaspoon Italian seasoning, 1 1/4 teaspoons garlic salt, 1/4 teaspoon fresh ground black pepper and 1/8 teaspoon freshly grated nutmeg; seal and shake well to combine; set aside; PREHEAT oven to 375 F degrees.
  • CUT eggplants into 1/8 - 1/4 inch rounds; BRUSH eggplant evenly on both sides with the BASTE mixture (1/2 cup olive oil with 1-3 freshly mashed garlic cloves); SHAKE a few basted eggplant rounds at a time in sealed container or Ziploc bag with BREADCRUMBS until very well coated; arrange in TWO greased 13 x 9 inch baking dishes; RESERVE enough of the BREADCRUMBS for the GARNISH of eggplant parmigiano later before last 15 minutes of baking.
  • BAKE both baking dishes of eggplant for about 10 minutes or until lightly browned; carefully slide out oven tray(s) from oven using oven mitts; REDUCE oven temperature to 350 F degrees; TURN eggplant over using tongs or spatula; CONTINUE baking at 350 F for about 10 additional minutes or until lightly browned; REMOVE from oven; LEAVE oven ON.
  • LADLE 1/3 of the SAUCE into the bottom of a 13 x 9 baking dish or casserole dish; SPRINKLE 1 tablespoon of the freshly grated parmesan cheese over the sauce; (you can use the same dish you used to bake eggplant in).
  • ARRANGE 1/2 (ONE HALF) of the EGGPLANT over the SAUCE in dish, overlapping if necessary.
  • POUR 1/2 (HALF) of remaining sauce over EGGPLANT.
  • SPRINKLE the SAUCE with 1 tablespoon freshly grated PARMESAN cheese, followed by 8 ounces (ONE HALF POUND) grated part-skim MOZZARELLA cheese; REPEAT layers with remaining EGGPLANT, remaining SAUCE, and remaining MOZZARELLA cheese; COVER casserole with aluminum foil or casserole lid.
  • BAKE in preheated 350 F degree oven for 30 minutes, then carefully slide out oven tray from oven using oven mitts; REMOVE cover from eggplant parmigiano carefully; then SPRINKLE the GARNISH (1 tablespoon freshly grated parmesan cheese, 2 teaspoons seasoned Italian breadcrumbs, 1 teaspoon finely minced fresh Italian parsley); CONTINUE to BAKE for 15 additional minutes; REMOVE from oven and allow to cool and set for 5-10 minutes, then SLICE (using a serrated knife) and SERVE (with your favorite side dishes and bread); SERVE and say, "MAMMA MIA!"!

Nutrition Facts : Calories 573.3, Fat 37.8, SaturatedFat 12.8, Cholesterol 55, Sodium 1295.6, Carbohydrate 35.5, Fiber 7.8, Sugar 9.7, Protein 24.9

TRADITIONAL EGGPLANT PARMIGIANA



Traditional Eggplant Parmigiana image

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Number Of Ingredients 10

2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
Coarse salt and pepper
2 cans (28 ounces each) whole peeled tomatoes, pureed
3 cloves garlic, smashed and peeled
1 1/2 cups plain dried breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
1 cup all-purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil
1 pound fresh mozzarella, thinly sliced

Steps:

  • In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
  • Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
  • In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
  • Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
  • Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
  • Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g

Tips:

  • To ensure the eggplant is not bitter, slice it, sprinkle with salt, and let it rest for 30 minutes before cooking. Then, rinse and pat dry.
  • For a crispy coating, double-coat the eggplant slices in flour, egg, and breadcrumbs.
  • Use a large skillet or griddle to cook the eggplant slices in batches. This will prevent overcrowding and ensure they cook evenly.
  • Don't overcrowd the baking dish when assembling the eggplant parmigiana. Leave some space between the slices so they can cook evenly.
  • Use a good quality marinara sauce for the best flavor. You can make your own or use a store-bought brand that you like.
  • Bake the eggplant parmigiana until the cheese is melted and bubbly and the eggplant is tender. This usually takes about 30 minutes.
  • Let the eggplant parmigiana cool for a few minutes before slicing and serving. This will help the flavors to meld and the casserole to hold together better.

Conclusion:

Mamma Agata's Eggplant Parmigiana is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. With its crispy eggplant slices, flavorful marinara sauce, and melted cheese, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give Mamma Agata's Eggplant Parmigiana a try. You won't be disappointed!

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