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This classic Italian dish from Sicily is often simply referred to as 'parmigiana' by the Sicilian locals. The richness and depth of flavour that you get from this authentic version is well worth the extra effort. Serve eggplant parmigiana with nothing more than crusty bread and a green salad.
Fresh mozzarella can be very soft so it might need to be drained before using. Too much water will soften the fried eggplant and produce too much water in the parmigiana. You can replace fresh mozzarella with scamorza cheese, which is a bit drier but just as tasty.
Prepare the parmigiana up to 24 hours in advance and let it sit at room temperature for 4 to 6 hours or in the fridge for longer time. This way, the eggplant will have the time to soak in the sauce and you'll get a tastier parmigiana.