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TUCSON - Today on Let's Make a Meal, Chef Banjamin Callender from Brio Tuscan Grille stopped by to make another Italian classic: Eggplant Parmesan.

Here's the recipe:

Eggplant Parmesan

2 slices of 1/2" cut eggplant breaded
flour- as needed
egg- as needed
breading- as needed
4 slices of 1/2 oz fresh mozzarella
4 oz pomodoro sauce, 2 on the top and 2 under the eggplant
7 oz spaghettini
2 oz of herb butter sauce
1 Tbsp of parmesan cheese
1 pinch of parsley
1 pinch of salt and pepper
1/2 Tbsp basil
1/2 Tbsp Parmesan for the garnish

The build: Lightly coat the eggplant in flour, then egg mix and finish in the romano breading.
Fry the eggplant in a 300 degree fryer or you can also do this as a shallow fry in a pan.
Fry until light golden brown.
Place mozzarella on the top of the eggplant and place in the oven to melt the cheese.
Heat up your pasta, and place into the sauce with 1 Tbsp parmesan cheese, 1 pinch of parsley, and 1 pinch of salt and pepper.
Place the pasta at 12:00 on the plate.
Ladle 2 oz heated pomodoro sauce at 6:00.
Place the eggplant on top of the pomodoro sauce.
Ladle 2 oz heated pomodoro sauce on the top of the eggplant.
Garnish with 1/2 Tbsp of parmesan cheese and 1/2 Tbsp of Basil.