Eggplants are by far one of my favorite vegetables. And I really love them prepared in the classic way, melenzane alla parmigiana (aka eggplant Parmesan). Last time I made it in the more classic way, floured, dipped in egg and fried in olive oil. They were delicious but this time I decided to skip the frying and instead salted the eggplant, releasing water and then baking it. The sauce made, I layered it with cheese and boom, al forno. Here’s what I got. I didn’t miss the frying bit.