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)
This recipe was so delicious and surprisingly easy to make. I didn’t change a thing except I only had dried basil which I used by eye balling. It tasted better than that famous Italian restaurant chain! My meat lover husband said this is a keeper! - 31 Mar 2019 (Review from Allrecipes USA and Canada)
Good recipie..turned out great! - 12 Mar 2019 (Review from Allrecipes USA and Canada)