Ciao, amici! Today, I show you how my mother made Eggplant Parmigiana back home in Sicily. Of course, I am using ingredients that are readily available in the U.S. of A.
Nevertheless, è deliziosa! The ingredient list is below!
Comment below what dishes you would like for me to make from Italy!


Eggplant Parmigiana

4 - Large eggplant
1 - 14 oz. pack of cooked ham (slices)
2 - Large (28 oz.) cans of tomato sauce
3 or 4 - Raw eggs, beaten in bowl
2 - Large bags of shredded mozzarella
4 - cloves of garlic, chopped

Vegetable oil
Olive oil
Black pepper

Large, rectangular baking dish

Serves 6-8 people