Erica's Eggplant Parmesan
Erica De Mane's mother always made eggplant parmigiana with thick slices of breaded and fried eggplant, mozzarella and a dark tomato sauce. The result was good but heavy. Here's a lighter version, made with baked eggplant, Fontina, cream and a briefly cooked tomato sauce.
Slideshow: Satisfying Vegetarian Recipes