Parmigiana di Melanzane (Eggplant Parmesan) vs Escalivada (Grilled Vegetables)

Both dishes lean on eggplant, tomato, onion, garlic and olive oil, yet they treat them in very different ways. In Parmigiana di Melanzane, salted eggplant slices are fried until golden, then layered with a slow-simmered tomato-basil sauce, fresh mozzarella and Parmesan, and baked into a rich, bubbling, cheesy whole. Escalivada roasts or grills the vegetables whole until the skins char, then peels and slices them into soft, tender strips alongside sweet red bell peppers. Dressed with thinly sliced raw garlic and generous olive oil and served at room temperature, it tastes lighter and more direct.