Eggplant Parmigiana with Tomato Sauce & Mozzarella

To make a proper parmigiana, the eggplant must be fried but not breaded—a common mistake. This dish relies on the exquisite interplay between olive oil and eggplants, a process that should not be interrupted by egg, flour, and bread crumbs. One of the biggest frustrations with making a good parmigiana is trying to keep the dish from becoming too wet, a particularly common problem in North America, where eggplants are bred to be as huge and waterlogged as possible. To remedy this, try cookin