Italian · dinner
85m
Total time
4
Servings
520
kcal
medium
Difficulty
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FAQ · Things people ask
No. Breading is an American adaptation — and what turns this into something closer to the breaded 'eggplant parm' main course. The Italian original uses plain fried eggplant: lighter, and the eggplant flavor actually comes through.
Yes. The result is less rich and more charred, which is a valid choice in summer. Grill slices on a hot griddle or barbecue until clearly softened with good char marks, then layer as normal.
Three culprits: under-salting the eggplant, skipping the pat-dry step, or using undrained fresh mozzarella. Tear mozzarella and let it drain on paper towels for 15 minutes before assembling. Your sauce also needs to be cooked down — thin sauce will make soggy layers.
It's actually better the next day. Make it up to 24 hours ahead, refrigerate, and reheat gently at 160°C for 15 minutes covered in foil. Serve warm, not hot — this dish should never come out of the oven and straight to the table.
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