Q First, let me say that I look forward to your column every week. Your recipes are always so good. My husband and I went to Vignetos in Plantation the other night. He ordered Eggplant parm and it was so good. It looked like they didn’t use bread crumbs and it was baked. We would love to have the recipe. Do you think they will give it to us? — Rosemarie, Pembroke Pines

A Thanks Rosemarie, but the recipe credits really go to the generous chefs and restaurateurs who so graciously share.

Vignetos Italian Grill (1511 S. University Drive, Plantation, 954-915-0806, VignetosPlantation.com; 1342 SW 160th Ave., Weston, 954-660-0470, VignetosWeston.com) is celebrating its 15th year in business. Co-owner Angelo Di Piazza didn’t skip a beat when I asked for his Eggplant Parmesan recipe. After years of preparing this guest favorite, the recipe flowed right off the top of his head.

Your assumptions are correct. There are no breadcrumbs in this recipe, and the eggplant is baked after a light saute. When asked about his secret to this Italian classic, Di Piazza explained: “The recipe is lighter than most because we don’t use breadcrumbs so you really taste the eggplant. Everyone tells me it reminds them of what Mom used to make.”

The eggplant is served with a choice of pasta – spaghetti or penne — or vegetable medley. If you choose to follow the recipe and make your own tomato sauce, you’ll have about a quart left over. It freezes well or can be shared with a friend.

Vignetos Eggplant Parmesan

4 large eggs

3/4 cup chopped basil, divided

3/4 cup grated Parmesan, divided

1 eggplant, peeled and cut into 12 1/2-inch slices

All-purpose flour, for dredging

1/4 cup olive oil, plus more as needed

4 cups tomato sauce (see recipe)

3/4 cup shredded mozzarella

1. Using a shallow dish whisk together eggs, 1/4 cup basil and 1/4 cup Parmesan. Season with salt and pepper, to taste. Using another shallow dish, season flour with salt and pepper, to taste. Dip eggplant slices in flour to coat and egg wash.

2. Using a large saute pan over medium high heat, heat olive oil. Saute eggplant slices until golden brown on both sides. Drain on a paper towel. Repeat process with remaining eggplant, adding oil, as needed.

3. Preheat oven to 350 degrees F. Using a 10-inch square deep baking dish, cover bottom with 1 cup sauce. Top with an even layer of 4 slices of eggplant. Top with 1/4 cup Parmesan, 1/4 cup mozzarella and 1/4 cup basil. Repeat entire process. Top with sauce, eggplant and remaining 1/4 cup mozzarella. Bake until heated through and cheese is melted, about 20 minutes.

Makes 4 generous servings

Nutrition information per serving: 391 calories, 57% calories from fat, 25g fat, 5g saturated fat, 159mg cholesterol,33g carbohydrates, 19g total sugar, 2g added sugar, 14g protein, 1181mg sodium, 9g fiber

Vignetos Tomato sauce

2 tablespoons olive oil

1 medium onion, diced

6 cloves minced garlic

2 29-ounce cans tomato sauce

1/4 cup chopped basil

1 tablespoon sugar, or to taste

Kosher salt and black pepper, to taste

Using a large sauce pan over medium heat, heat the olive oil. Saute onions until soft and transparent. Saute garlic until fragrant, about 1 minute. Add the tomato sauce, basil, sugar and season with salt and pepper, to taste. Simmer on low for 25 minutes.

Makes about 2 quarts

Nutrition information per 1 cup serving: 97 calories, 37% calories from fat, 4g fat, g saturated fat, 0mg cholesterol, 15g carbohydrates, 10g total sugar, 2g added sugar, 3g protein, 976mg sodium, 3g fiber

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