Italian-Style Eggplant Parmesan (Melanzane alla Parmigiana) Recipe
"Sweet, silky, and absolutely delicious, this breading-free version of eggplant parm made in Italy is well worth trying, especially in late summer when eggplant (and tomatoes!) are at their best...."
INGREDIENTS
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Olive oil, vegetable oil, or a combination, for frying
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2 pounds (0.9kg) eggplant, sliced 1/4 inch thick
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Kosher salt
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1 1/4 cups (360ml) tomato sauce (see note)
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3/4 pound shredded fresh mozzarella (12 ounces; 340g)
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Torn fresh oregano leaves, from about 4 sprigs
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