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.
Instead of frying, I baked it in a 350 oven for about half an hour. I lightly brushed it with EVOO before baking. Delicious! - 10 Sep 2018 (Review from Allrecipes USA and Canada)
Was looking for an eggplant recipe that did not usage egg whites and discovered this one. Excellent! loved using slices of cheese instead of shredded too. - 03 Nov 2018 (Review from Allrecipes USA and Canada)
No changes and WILL make again. - 15 Sep 2018 (Review from Allrecipes USA and Canada)