It’s a favorite of nearly anyone who loves comfort food, but it’s always best when homemade which is why an Eggplant Parm Recipe should always be on top of everyone’s “what’s for dinner” list! This Italian classic recipe is indeed a classic because unlike many Italian regional recipes, this one can be found from north to south. What you might find surprising about this traditional recipe is that Italians don’t bread their eggplant before frying it. Nope! The eggplant is fried as is, and thinly sliced. Ingredients for Eggplant Parm Recipe - 1 large eggplant - one small onion, diced - tomato puree - extra virgin olive oil - 1 lb. mozzarella - fresh basil - salt & pepper - vegetable oil (for frying) Preparation for Eggplant Parm Recipe First things first, clean your eggplant well, cut off its stem and slice very thinly from the longest side of the eggplant so the slices are oval in shape. Place the cut slices in a colander and sprinkle salt on them so they don’t turn brown, and to take away some of the bitterness. While the eggplant is resting, heat a pot, adding a few tablespoons of extra virgin olive oil and your diced onion. When the onion is golden brown, add the tomato puree and a pinch of salt. This will be the sauce for your Eggplant Parm. Cook for about 15 minutes. In a separate skillet, add your vegetable oil. Enough for frying your eggplant so they are completely immersed in oil. When the oil is very hot, place your eggplant slices in the skillet without having them overlap onto each other. If they are thinly sliced, they should fry fairly quickly. Turn them over and make sure each side is golden brown. Place a few paper towels on a dish so you can put your fried eggplant on the paper towel when it is finished frying. This will absorb any excess oil. When you are finished frying all of your slices, get a rectangular baking pan. Put a few spoonfuls of tomato sauce on the bottom of the pan. Add a layer of eggplant slices. Cover with tomato sauce, not too much. Add some sliced mozzarella and a few basil leaves. Continue layering until you reach the top of the pan. Your last layer should be your tomato sauce, mozzarella and basil. Sprinkle a bit of salt and pepper on top and bake for about 30 minutes at 350°F. Wine Pairing for Eggplant Parm: Chianti Classico