Chef James Briscione, former director of culinary reasearch at the Institute of Culinary Education, shows us how to make breaded and fried eggplant parmigiana that's filled with marina sauce and gooey mozzarella cheese.
This simple recipe consists of smoky roasted or grilled eggplant mixed with cumin, lemon, garlic and tahini. It's savory but also mildly sweet and goes perfectly with chips, pita or raw, crunchy veggies.