A great eggplant Parmesan balances crisp, golden eggplant cutlets with rich tomato sauce and gooey mozzarella, then bakes everything until bubbling and browned on top. Whole-milk low-moisture mozzarella melts beautifully without adding excess moisture, creating enticing, leopard-like spots after a quick trip under the broiler. Whether you’re making it for Sunday dinner or assembling it ahead for guests, let the casserole rest for at least 15 minutes before slicing. That short wait helps the layers set, making each serving cleaner and allowing the eggplant to absorb excess liquid. Eggplant Parmesan FAQs