Baked eggplant with mozzarella and parmesan

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  • Step by step instructions

    Preparing the eggplant

    Wash the eggplants and trim the stems. Slice each eggplant into 1/2-inch-thick slices. You should have about 12 to 14 slices in total.

    Arrange the eggplant slices on a large baking sheet or cutting board and sprinkle generously with salt on both sides. Let stand for 30 minutes to remove excess water and bitterness. This crucial step ensures a dish without bitterness or excess water.

    After 30 minutes, pat the eggplant slices dry with paper towels to remove as much moisture as possible. The salt will have extracted the bitter juices, leaving you with perfectly cooked eggpla