Eggplant Parmigiano

This recipe is Mario's verson. Not bad and not nearly as greasy as the traditional version. I made it again last night, but brushed the slices with oil and broiled them instead of quick pan fry. Even less oily, but the skin toughens so there is a trade-off. Both were good and just depends on your mood. My mood now dictates that I try the greasy, oily original.