Here are three Long Island Italian restaurants with excellent eggplant Parmigiana.
Sicilian-born chef-owner Antonio Caronna uses his mother's crumb-free recipe. The sliced eggplant is fried before its placed in five layers on a tray with tomato sauce, house-made, unsalted mozzarella and basil. $16
At this casual pizzeria, chef-owner Angelo Galeotafiore's wondrous eggplant parmigiana begins with the vegetable being sliced into rounds. It's egged and breaded, and baked in the pizza oven, then topped with grated cheese, fresh basil and house-made mozzarella. Another turn in the oven, and the dish is plated over a bright tomato sauce, a little basil oil drizzled on top. $12
Executive chef-owner Angelo Giangrande doesn't use bread crumbs. The eggplant is sliced and floured, then dipped in whipped egg before it's pan-fried and layered in a casserole with sauce on the bottom and mozzarella on top. Then, it's baked. $13.95