3 or 4 medium sized aubergines [eggplants]
1/4 lb. Bel Paese, unless you are in Italy, in which case use an equal quantity of Mozzarella
3/4 pint tomato sauce, or more
Pepper and salt

For topping
2 ozs. grated Parmesan

"For this dish peel the aubergines, cut in half-inch slices cross-ways, sprinkle with salt, cover and leave for an hour or so, then drain, flour lightly and fry gently in hot olive oil, then drain on blotting paper to remove the surplus oi. Grease or oil a souffle dish or fireproof casserole and in it put alternate layers of aubergines, Bel Paese cheese and tomato sauce until all is used up; sprinkle with the grated Parmesan and dot with butter. Bake in a moderate oven for twenty-five minutes."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Of the six cookbook writers on www.archive.org's list Dorothy Daly's "Melanzane Alla Napolitanaly" comes closest to the now famous "eggplant Parmigano" dish that North Americans have come to love. Mrs. Gentile also has a similar dish but her recipe was published 19 years later, so if anyone should be credited for bringing this dish to the English-speaking world it should be Dorothy Daly. Photo and notes: Mary Melfi.

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