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I love this recipeThe taste of the baked eggplant versus the fried was superior.The lightness of the baked makes you want more of this tasty, healthy dish and I will never fry my eggplant again.Thank you.
Can this be prepared today and cooked tomorrow?
I don’t see why not. You might lose some of the texture/crunch in the eggplant rounds if it sits overnight, but convenience may win out. Let us know if you do that and how it turns out. Thanks for your question, Ruth Ann!
Loved it and so easy. Thank you!
This was great! Love the fact that eggplant wasn’t fried but still retained its texture. Since I was only cooking for two, I used one eggplant. I halved the cheese but made full sauce recipe. Also, because my grocer had no fresh basil, I had to use dried. Obviously, fresh would be even better. Will definitely put this in my regular rotation.Thanks for a great recipe!
I’m confused on what tomatoes are called for. I see the 28 oz whole tomatoes but then it talks about diced and doesn’t have an oz amount. Is this another can or do I dice the whole tomatoes?
Hi, Taryn! Remove the whole tomatoes from the can and dice them before using them in the recipe. I hope this helps!
Can you make this the day before?
Hi, Gail! The texture might be a little softer reheated the next day, but I think it should still be quite delicious. Enjoy!
Can we use fresh tomatoes. How much?
Hi, Alia! Hmm… If you want to use fresh tomatoes, I’d recommend paste or roma tomatoes. I don’t think the kind of tomatoes you slice up for sandwiches would work quite as well for this particular recipe. And I think you’d want about 4 cups of roughly chopped tomatoes and their juices for this recipe. If you try it, let us know how it works out!
this is much more elaborate than what i normally make. but well worth the effort!
Made this tonight. My eggplant must have been extra large because one would have been plenty. I used shredded cheese like a lot of folks. I almost left the tomato out but am so glad I followed the directions! It was delicious! I immediately vacum sealed the rest of my cooked eggplant and plan on freezing and using for another batch. I didn’t want to waste it.
I omitted the flour and used shredded mozzarella cheese. This was quick and easy. My family enjoyed the dish.
I made this dish the other night. I used shredded mozzarella instead of the slices. It came out great!
Loved it! First time to try… Enjoyed the process. Did not have whole Parmesan so used shredded parm. Not a garlic lover so used a small amount of garlic spice and didn’t have fresh basil so substituted basil spice in jar.Browned rounds well and that enhanced flavor. Look forward to making it again using parm slices. Thanks, Elise!!!
This is a great recipe. My eggplant didn’t get the full time to prep with the salt since I was making this very late at night and we were hungry. I just patted the slices after a short time and went on with the recipe. The eggplant slices were very tender and lightly browned. I almost wanted to eat them right out of the oven! However, I proceeded to layer them with the sauce with the wonderful fresh basil, the fresh mozzarella, and the parmesan. After baking the casserole for 1/2 hour we declared it done. My husband and I thoroughly enjoyed our late night Eggplant Parmesan feast!
I want to make this recipe for a friend who is vegetarian but also gluten free. Is it possible to skip the breading part, just using the cheese? Or dip in egg and then cheese? Thank you.
Hi Marilyn, The flour will help the egg to adhere to the eggplant rounds. You could try using cornstarch or tapioca flour instead of wheat flour for that part, or just try skipping it. You can also try skipping the breadcrumbs and just toss with more grated Parmesan.
I used GF breadcrumbs! Delicious!
First time making Eggplant Parmesan, and it turned out amazing!!! I cheated with the pasta sauce, as I used Classico, but added the canned tomatoes, garlic and basil. I impressed myself, thank you!
Hi Kathleen, we don’t yet provide nutritional information. If you need it, we recommend this site: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
It was my first time making eggplant Parm. My family loves it so I wud have my Italian friend make it for me. I got 2 eggplants from the local farmers market in Teaneck and decided to try to make it myself. I looked for a simple recipe. This one was easy to follow with step by step instructions. Only problem was I was making it at the end of a very busy weekend at 9 pm. I totally skipped the part where it said to bake eggplant for 20 min before constructing. I guess I was so excited or either I wanted to finish quickly. My Eggplant is not thoroughly cooked. No worries.. I covered the pan with foil and continued to bake another 20 min. Really good recipe! Tasty. I am proud of my first effort. My family enjoyed it. Thank you
This is fabulous. My husband loves eggplant parmesan, always orders it from a restaurant menu. I rarely make it at home because it’s often soggy. Baking the breaded eggplant with cheese until it’s crunchy was the key to a wonderful surprise here. We actually had a couple of slices left over that didn’t fit in the casserole, and we gleefully at them plain. Because there are only the two of us today, I halved the eggplant, but made the entire rest of the recipe. I recommend this, as two eggplants with the recommended sauce ingredients would have been dry, I think. We appreciate that eggplant is largely a vehicle for other flavors, but it’s a healthy alternative to pasta, has nutritional value and fiber, so we’ll do this again. And again
This is just fantastic. The eggplant is light and crispy instead of greasy and soggy. The sauce, while fairly sparse, is very flavorful with the san marzano tomatoes. I’ve been craving this since I made it 6 weeks ago! Making it again tomorrow!
How come you don’t have the ricotta filling? The Eggplant Parmesan I’ve always tasted had a filling with the ricotta, egg, Parmesan, basil or parsley, etc. That’s what Mom always called our lower calorie lasagna.
The dish is excellent! Delicious. I was making with zucchini but I tried with egg plant and it’s full success. Thanks for recipe.