I've never met an eggplant parm I didn't like. The sweetness of the eggplant and sauce, the elasticity of the mozzarella and the sharpness of the parmesan are combined to perfection whether baked or fried, bread crumbed or floured.

I particularly like this variation from the Better Homes & Gardens New Cook Book, as it can be quickly prepared on the stove top without compromising its fullest potential flavor. It's even manageable on a weeknight, whether we're running late from the office or trying to squeeze in a hearty meal before soccer practice.

Mom taught me to toss the slices with 1 teaspoon salt, if I have half an hour to let them drain. (I use this time to make a salad, set the table and go through the mail.) Just be sure to dry the eggplant slices before using. This helps reduce the eggplant's sponge-like quality. And, sure, you can serve this sub-style on Italian bread or rolls, but I wouldn't dream of serving it without spaghetti on the side.

Eggplant Parmigiana
Courtesy Better Homes and Gardens New Cook book

- makes 4 servings -

Ingredients
1 small eggplant
1 egg, slightly beaten
1 tbs. water
1/4 c. all-purpose flour
2 tbs. cooking oil
1/3 c. grated Parmesan cheese
1 c. (meatless) spaghetti sauce (see 'for the sauce')
3/4 c. shredded mozzarella cheese (about 3 oz.; fresh is best, but packaged shredded is fine as a time-saver)

Procedure
1. Wash and peel the eggplant; cut crosswise into 1/2-inch slices. Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (Add additional oil if necessary.) Drain on paper towels.

2. Wipe skillet. Arrange the cooked eggplant slices in the skillet; sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cook, covered, over medium-low heat for 5 to 7 minutes or until heated through.

For the sauce, heat 3 tbs. extra-virgin oil oil in a sauce pan over low heat. Add 2 garlic cloves, minced, and cook for about 2 minutes. Add a 28-oz can of crush tomatoes, a few snips of fresh or shakes of dried herbs (I favor basil or oregano), and salt and pepper to taste. Simmer for about 10 minutes.