I'm planning on making Eggplant Parmigiana this weekend - usually I've used dry mozzarella (Polly-O) but I'm thinking of trying either fresh mozzarella or perhaps Mozzarella di Bufala. I imagine that Bufala mozzarella would have been used traditionally in the recipe in Italy but is it optimal? Although I'm imagining it would have to be dried before using or the dish would get very wet. What do you guys think? I make the Eggplant Parmigiana with many thin layers like lasagna.