Melanzana alla Parmigiana (Perfect Eggplant Parmigiana)

YUM! A perfect late-summer meal! I'd been craving eggplant Parmesan, and this was a great recipe. I used two large eggplants, rather than 6 lil' farmers' market ones. I also had a 25 oz bottle of passata, so I used the whole thing because I like plenty of sauce. I made this with half scamorza, half mozzarella, and it was delicious! Oh, and I was also running low on olive oil, so I used barely any oil and a hot cast iron skillet for the initial cooking step. I think I used 1/2 teaspoon salt in the sauce, and that - combined with coarse kosher salt sprinkled on the eggplant, plus the salty cheeses, was perfect for me. Great dish.

Excellent! Authentic. Delicious! New favorite sauce too and I am making it in my instapot for a crowd!

In the past I've breaded the eggplant, but this didn't call for that. We loved it! More than I expected to, actually! We try to eat gluten-free, so it's naturally GF w/out having to search for GF breadcrumbs. Ottimo!

Very easy to make and well worth the time! What I also like about the recipe is that it's easy to adapt to your own tastes. I added sauteed mushrooms and cayenne pepper to the tomato sauce. Definitely keeping this recipe.