Eggplant parmigiana is a traditional Italian dish, among the most popular and iconic you can find in Italy, and this is the real deal. Use ripe eggplants without seeds and salt them for 1 hour to remove the bitterness.
Make sure the eggplants are dried well, otherwise they won't get crisp while frying and will instead soak up oil like a sponge.
DELICIOUS. Everyone loved it and the only change I made was to take the drained eggplant, brush it on both sides with olive oil, and bake it in a 350 degree oven for about 30 minutes instead of frying it. This dish takes time to make but it is amazing. - 09 Aug 2018 (Review from Allrecipes USA and Canada)