Melanzana alla Parmigiana (Perfect Eggplant Parmigiana)
Fresh mozzarella can be very soft so it might need to be drained before using. Too much water will soften the fried eggplant and produce too much water in the Parmigiana. You can replace fresh mozzarella with scamorza cheese, which is a bit drier but just as tasty.
To make ahead, prepare the Parmigiana up to 24 hours in advance and let it sit at room temperature for 4 to 6 hours or in the fridge for longer time. This way, the eggplant will have the time to soak in the sauce and you'll get a tastier Parmigiana.