Aubergine 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 aubergines without seeds and salt them for 1 hour to remove the bitterness.
Make sure the aubergines 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 US | 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 US | Canada)
No changes and WILL make again. - 15 Sep 2018 (Review from Allrecipes US | Canada)