For this recipe, I decided to substitute it with American eggplant, which is what I used in the other eggplant Parmesan dishes I tested. De Laurentiis' eggplant Parmesan was quick and easy to make.
The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version great (and, frankly, easy to make ... and half of the Parmesan, and then basil leaves.