My Eggplant Parmesan is a healthy version of the classic recipe. I skip the breading and the frying but still wind up with an equally delectable dish. Historically, I have made this in a baking dish in layers like a lasagna. It was not until a visit to Ristorante Il Rossellino in the historic center of Pienza, where I devoured their individual stacked version. That dish changed the way I pictured Melanzana Parmigiano forever! I was lucky to find a glorious bottle of Capitoni Frasi on the wine list, which was the perfect wine to pair with this fantastic dish.