Deconstructed eggplant Parmesan while retaining most of the ingredients. I enjoy this dish, but would prefer the breading not to be soggy.
Breading: Mixture of panko and grated Parmesan Reggiano.
Red sauce addition: Crumbles of Montamore Cheddar from Wisconsin, providing more of a taste punch than mozzarella.
At the table, knives and forks assembled eggplant Parmesan, but with crisp breading.
Eggplant from Wisconsin. Broccoli and basil from Minnesota.