the use of Parmesan cheese or from the Sicilian word parmiciana, a reference to window shutters and the way the eggplant slices overlap each other like slats of wood I’ll leave it to the Italians to fight over the etymology SERVES 4 1 large eggplant (about 1 pound), sliced lengthwise into ½inch slices Kosher salt and freshly ground black pepper 1½ cups panko-style bread crumbs 2 teaspoons dried oregano 4 ounces Parmigiano-Reggiano, finely grated (about 2 cups) ½ cup all-purpose flour 2 large eggs, beaten 1 cup vegetable oil Double recipe Perfect Easy Red Sauce (here), warm 1 pound mozzarella cheese, grated 2 tablespoons minced fresh basil 2 tablespoons minced fresh parsley Season the eggplant slices lightly on both sides with salt and pepper Place a double layer of paper towels or a clean kitchen towel on a large microwave-safe plate and lay a single layer of eggplant slices on top Top with two more layers of paper towels or another kitchen towel Top with a second large plate Microwave on high power until the eggplant is easily compressed, about minutes (be careful, the plates will be hot) Working with one piece of eggplant at a time, press the slices firmly between paper towels until compressed Set aside on a large tray Repeat the microwaving and pressing steps until all the slices are compressed Combine the bread crumbs, oregano, and ¼ cup of the Parmigiano-Reggiano in a shallow bowl or pie plate Place the flour and eggs in separate shallow bowls or pie plates Use your right hand to pick up one piece of eggplant and add it to the bowl of flour Use your left hand to coat it evenly with flour, then use your right hand to pick up the eggplant, shake off excess flour, and add to the eggs Turn the eggplant with your left hand until evenly coated, then use your left hand to transfer it to the bread crumbs Lift some crumbs with your right hand and press them onto the top of the eggplant, then use your right hand to turn the eggplant several times, pressing it ... evenly coated, then use your left hand to transfer it to the bread crumbs Lift some crumbs with your right hand and press them onto the top of the eggplant, then use your right hand to turn the eggplant several times, pressing... hand to coat it evenly with flour, then use your right hand to pick up the eggplant, shake off excess flour, and add to the eggs Turn the eggplant with your left hand until evenly coated, then use your left hand to transfer it to the. .. layers of paper towels or another kitchen towel Top with a second large plate Microwave on high power until the eggplant is easily compressed, about minutes (be careful, the plates will be hot) Working with one piece of eggplant at a time, press the