Sweet, silky, and absolutely delicious, this breading-free version of eggplant parm made in Italy is well worth trying, especially in late summer when eggplant (and tomatoes!) are at their best.
- Vegetable oil, for frying
- 2 pounds eggplant, sliced 1/4 inch thick
- Kosher salt
- 1 1/4 cups tomato sauce (see note above)
- 3/4 pound shredded fresh mozzarella
- Torn fresh oregano leaves from about 4 sprigs