Eggplant Parmigiana

20210227 #breakfastdiary 16, 11°C/sunny Fry the eggplant in olive oil. Layer it up with (store-bought) tomato sauce, eggplant, and mozzarella cheese, then bake at 180°C for 30 minutes — eggplant parmigiana. Store-bought tomato sauce tends to run salty overall, so serve it with some bread. *Before frying, salt the eggplant and let it sit for about an hour to draw out the moisture. If you're short on time, just press it firmly with paper towels instead.