Eggplant Parmigiana

Wash the eggplants, trim the ends, and slice lengthwise into 5–7 mm thick slices, leaving the skin on. Layer them in a colander, sprinkling each layer with coarse salt, place a weight on top, and let sit for 30–40 minutes to draw out the bitterness and excess moisture.

Rinse the slices under cold water to remove the salt, then pat dry with paper towels.

Beat the eggs with a pinch of salt in a shallow bowl using a fork, and spread the flour on a separate plate. Dip each eggplant slice first in the egg, then coat on both sides with flour.

Heat olive oil in a wide skillet over medium heat. Fry the eggplant in batches, 2–3 minutes per side, until golden brown. Transfer the cooked slices to paper towels to drain off excess oil.

Preheat the oven to 190–200 °C (375–400 °F). Slice the mozzarella thinly and grate the Parmesan finely.

Spread a thin layer of tomato sauce in a baking dish. Arrange a layer of fried eggplant slices side by side, top with sauce, slices of mozzarella, and a little Parmesan. Repeat the layers two or three more times until the eggplant is used up.

Cover the top layer with the remaining tomato sauce and generously sprinkle with the remaining Parmesan.

Bake for 25–30 minutes, until golden on top and the cheese is fully melted.

Remove from the oven and let rest for 10 minutes so the layers can set — this helps the Parmigiana hold its shape when sliced. Serve warm.