I don’t think there’s an Italian gardener that doesn’t grow eggplant. Being an Italian myself, I love eggplant and make sure it’s in my garden every year. And thankfully, eggplant loves the South Carolina heat! I have twelve eggplant plants in my garden this year (six of each variety – Black Beauty and Listada de Gandia), and my favorite way to cook eggplant is eggplant parmesan. Unfortunately, the “old-fashioned” way of making it – the way nonna did it – takes a long time. Salting the eggplant, draining it, breading it, then frying each slice in olive oil and garlic before layering and baking it. That way also uses up a ton of olive and garlic! But have no fear, I’ve got an easier way that tastes just as good and cuts the time considerably. (Not to mention, saving you money on all that olive oil!) Eggplant Parmesan the easy way!