Eggplant Parmesan

Slice the eggplants into even one-centimeter rounds and sprinkle lightly with salt.

Let them stand for 10 minutes, then press the surface dry once moisture beads appear so bitterness and excess water are reduced.

Set out 80 g flour, 2 beaten eggs, and 120 g breadcrumbs in separate dishes.

Coat each eggplant slice thinly with flour, dip it in egg, then press on breadcrumbs so the coating holds during frying.

Heat a skillet over medium heat and add 2 tablespoons olive oil.

Fry the slices without overlapping, about 2 minutes per side, until both sides turn golden and the edges feel set rather than soft.

Preheat the oven to 200C and spread a thin layer of tomato sauce over the baking dish.

Add eggplant, part of the 220 g mozzarella, and part of the 60 g Parmesan in that order.

Build one more layer in the same order, using the 450 ml tomato sauce with restraint.

If sauce pools around the sides, use less, because excess sauce makes the fried eggplant soften and the layers collapse.

Bake at 200C for 20 minutes, until the cheese melts and the edges bubble and brown lightly.

Remove the dish, rest it for 5 minutes so the layers settle, then cut and serve warm.