Eggplant parmigiana in my Italian family is a huge tradition. It is a recipe that has been passed down verbally for decades. The only way you know how to make it is if you get in the kitchen and learn from the women who have come before you! It has always been a heavy, saucy, cheesy winter meal.
Growing our garden, Earl decided we needed to grow eggplant. See he loves my family’s eggplant parmigiana so he wants me to make it! We started growing eggplant and guess what we learned. It isn’t in season in the winter, LOL. It is in season in the fall! Months before we “always make it.”
This time of year it’s warm here, and although I love my family’s eggplant, it’s so heavy! That’s when I realized if I value eating seasonally and very fresh, and I love my traditions of my family, I need to change my mindset about having parmigiana when it’s hot!
So I made a lighter version that was Just as delightful and yummy! And guess what I actually think my grandmother would be quite proud of it and enjoy eating it with me!
