My husband, though not Italian in heritage, has always had a soft spot for Italian cuisine. One of my favorite dishes that he makes is Parmigiana di Melanzane or, more commonly, Eggplant Parmesian.

This is considered the vegetarian answer to chicken parm, but frankly I like both dishes for different reasons and, unfortunately, eggplant gets a bad rep in the veggie kingdom. This dish is heavy enough to satisfy the heftiest of appetites but light enough that you wont feel the least bit guilty afterward.

HOW TO MAKE SURE IT'S DIVINE:

1. Make sure to really cover your eggplant slices in salt for a good 30 minut...

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