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Eggplant parmesan: 3 Long Island picks

Da-Angelo, Albertson: Executive chef-owner Angelo Giangrande makes eggplant

Da-Angelo, Albertson: Executive chef-owner Angelo Giangrande makes eggplant parmigiana (pictured) the true Italian way, without bread crumbs. The vegetable is sliced, floured and then dipped in whipped egg before being pan-fried. Then, it's layered in a casserole with sauce on the bottom and mozzarella on top before being baked. Chicken, dipped in crumbs, is deep-fried and similarly baked. Both dishes come out lush, harmonious. Photo Credit: Jeremy Bales

Here are three Long Island Italian restaurants with excellent eggplant Parmigiana.

CENTRO CUCINA, Greenvale

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

DELFIORE PIZZA & FOOD CO., Patchogue

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

DA-ANGELO, Albertson

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

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