My mother insists on a walnut topping for her eggplant parmigiana; a Sicilian touch. I differ from her in that I roast the eggplant in the oven rather than fry it on the stove, which makes for less fat and splash. This recipe is adapted from my book, I Loved, I Lost, I Made Spaghetti. In the book, I tell readers to toast the breadcrumbs and walnuts before baking the casserole. I have since learned that this extra step is not necessary. In the book I use canned tomatoes which is perfectly fine but I used fresh ones today. The plum tomatoes were sitting right next to the eggplants at the Park Slope farmer's market this morning, and I could not pass them by.

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