Call it Parm for Short – Classic Melanzane Alla Parmegiano
Funny how they call it eggplant parm and not eggplant mozzarella. Maybe because there are versions without the mozzarella. I was going to say that the mozzarella is the star here. We love to buy fresh mozzarella at our local store Russos, and eat it while it is still warm from being freshly made. The salted mozzarellas are the best. But after considering it a bit, my conclusion is that each element in an Eggplant Parmesan shines, and it is the marriage of all of the ingredients baked together that make the dish….