🙄 Salt and Sweat (or Skip Smartly): Sprinkling coarse salt on eggplant slices and letting them sit for 10 to 15 minutes draws out excess bitter moisture, though modern varieties can sometimes skip this if you properly cook and blot them. Boost the Breading: Mix freshly grated Parmigiano Reggiano directly into your breadcrumb or panko mix so the crust crisps up with rich, savory flavor. Use Light Sauce Layers: Avoid drowning the eggplant in marinara. Use just enough sauce to coat the bottom and lightly cover each layer so the crispy breading stays intact. Fresh Mozzarella Control: Use fresh sliced mozzarella (drained of excess liquid) rather than pre-shredded cheese so it melts cleanly without releasing a flood of water. Let It Rest: Allow the baked dish to rest for 15 to 30 minutes before slicing so the layers set and don't slide apart on the plate.