Eggplant Parmesan

First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.

  • Yield: Serves 8

Ingredients

  • 2 1/4 lbs (about 2 large) eggplants
  • 1 teaspoon kosher salt

 

  • 1 Tbsp extra virgin olive oil
  • 1 clove minced garlic (about 1 teaspoon)
  • 1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
  • 1/2 cup finely chopped fresh basil
  • Kosher salt
  • Freshly ground black pepper

 

  • 1 1/2 cups breadcrumbs
  • 1 1/4 cups grated Parmesan cheese, divided
  • 3/4 cup flour
  • 4 eggs, beaten (more if needed)
  • 1/4 cup extra virgin olive oil (plus more to oil the sheet pans)
  • 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

Method

1 Slice and salt eggplant, let drain: Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels).

Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.

baking eggplant for eggplant parm

2 Sauté garlic, add tomatoes, simmer, add salt, pepper, basil: Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant.

Add the tomatoes and their juices, breaking up the tomatoes as you add them to the pot. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.

preparing to saute eggplant parm ingredients cooking ingredients for eggplant parmesan sauce

3 Make breadcrumb Parmesan mixture, set up bowls for dredging with flour, egg, breadcrumbs: Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish.

Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.

4 Dredge eggplant rounds in flour, egg, breadcrumbs, top with olive oil: Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels.

Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture.

flour on eggplant slices eggplant dipped before being cooked

Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

eggplant rounds dipped in breadcrumbs baking eggplant for eggplant parmesan

5 Bake eggplant rounds: Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes at 425°F, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.

baked eggplant on cooking sheet

6 Layer sauce, eggplant rounds, cheeses in casserole dish: Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.

eggplant parmesan sauce in baking dish eggplant parm layered on sauce

Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.

mozzarella cheese on eggplant parmesan mozzarella and Parmesan cheese on eggplant

Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

baked eggplant parmesan in dish Baked Eggplant Parm with Parmesan

7 Bake: Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

eggplant parmesan with baked cheese and sauce

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Comments

  • [email protected]

    Do you dab off moisture from eggplant with paper towels?

  • Tina

    Look no further for an eggplant parmesan recipe, THIS IS IT! I have used zucchini as well and it’s superb! I break this recipe down into a two day process, up to baking the zucchini and then putting it in an airtight container WITH paper towels in the bottom and between each layer and refrigerate til the next day when I make the sauce, assemble, and bake. The sauce is simple and assembling is quick! I’ve added fresh spinach layers to this adding nutritional value.

    xxxxxyyyyy

  • susanklink

    Loved it. Third time making it. Wonder if you could do the dredging process first, then bake it, but continue the rest of the process the next day? Would it get soggy? Just wondering as it does take some time to make, but soooo worth it!! By the way, i make my dish with gluten free bread crumbs.

    xxxxxyyyyy

    • Carrie Havranek

      Hi Susanklin! Actually, you could make the whole thing ahead of time, cover it and stick in the fridge the night before, and put it in the oven the next day. That might help with prep? Thanks for your question!

    • Tina

      I have done this with zucchini, storing baked zucchini in an airtight container with paper towels on the bottom and between layers and refrigerated. Worked great! ( I did skip drizzling with oil before baking as well.)

  • jack bower

    Best recipe I have tried yet. Used jarred sauce instead of scratch marinara.

    xxxxxyyyyy

  • Eileen

    Should I bake and then freeze or freeze and then bake

    • Carrie Havranek

      It depends. You can always freeze leftovers after you’ve baked this dish, or you can freeze it, unbaked, and just bake it for a little longer when you’re ready. Thanks for your question, Eileen!

  • Elaine

    I would like to know why you did not include breaking up the tomatoes early in the recipe. I usually do, but since the recipe did not call for it, I didn’t. After the sauce had been cooked, the tomatoes were too hot to break up efficiently, so I ended up with lumpy, tomato sauce. It is hard to spread lumpy sauce. I was not impressed with that part of the directions.

    xxxxxyyyyy

    • Elise Bauer

      Hi Elaine, good point, thank you for the suggestion! I’m sorry that wasn’t clear. I’ve clarified this step in the recipe.

  • JPR

    Made this for the second time. The first followed the recipe. Rave reviews. The second time, less eggplant so halved the recipe. Added prepared quinoa to the layers. Added protein. Fabulous! Great Recipe. Great base.

    xxxxxyyyyy

  • Gloria

    This is the second time I’ve made this and its amazing. My thirteen year old loves it. We both had seconds. Will definitely become one of our weekend favorites.

    xxxxxyyyyy

  • Kelly

    Delicious! Not a quick weeknight meal. Save for the weekend or when you have an entire day to dedicate to it. Worth it! Only change would be to double the sauce and possibly add a pinch of sugar to it. My husband thought it was a bit tart. Great recipe for the in season eggplant.

  • Sharon Van Horn

    So delicious! My husband, a complete meat lover, declared this a winner. And it reheats very well. A bit time consuming, but well worth the time. I will definitely make again.

    xxxxxyyyyy

  • Keli

    This was my first attempt at Eggplant Parmesan. I loved the baked crispness of the eggplant and the cheesy goodness. Best of all, my finicky boyfriend and my best friend both declared it was the best Eggplant Parm that they’ve ever eaten ~ and I actually believe them! Thank you for sharing this excellent recipe.

    P.S.: As much a space I read recipes and enjoy cooking, this is the first public review I have ever posted. Very worthy!

    xxxxxyyyyy

    • Elise Bauer

      I’m so glad you liked the Eggplant Parmesan Keli! And thank you for taking the time to leave a review. It really does help others to see the experiences that people are having with the recipes.

  • Andrea

    Thank you for sharing this recipe. My family loved it!!!

    xxxxxyyyyy

  • Sheri

    I love this recipe
    The 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.

    xxxxxyyyyy

  • Ruth ann

    Can this be prepared today and cooked tomorrow?

    • Carrie Havranek

      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!

  • Margie

    Loved it and so easy. Thank you!

    xxxxxyyyyy

  • Deb R

    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!

    xxxxxyyyyy

  • Taryn

    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?

  • Gail Mart

    Can you make this the day before?

    • Emma Christensen

      Hi, Gail! The texture might be a little softer reheated the next day, but I think it should still be quite delicious. Enjoy!

      • Alia

        Can we use fresh tomatoes. How much?

        • Emma Christensen

          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!

  • pam

    this is much more elaborate than what i normally make. but well worth the effort!

  • Nicole S.

    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.

    xxxxxyyyyy

  • Daphine J

    I omitted the flour and used shredded mozzarella cheese. This was quick and easy. My family enjoyed the dish.

    xxxxxyyyyy

  • Teresa

    I made this dish the other night. I used shredded mozzarella instead of the slices. It came out great!

    xxxxxyyyyy

  • Bunny

    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!!!

    xxxxxyyyyy

  • Edith

    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!

    xxxxxyyyyy

  • Marilyn

    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.

    • Elise Bauer

      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.

  • Jennifer

    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!

    xxxxxyyyyy

  • Elise Bauer

    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

  • Charm

    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

    xxxxxyyyyy

  • Jacqueline

    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

    xxxxxyyyyy

  • Christina

    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!

    xxxxxyyyyy

  • Shirley

    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.

    xxxxxyyyyy

  • Gina

    The dish is excellent! Delicious. I was making with zucchini but I tried with egg plant and it’s full success. Thanks for recipe.

    xxxxxyyyyy

  • [email protected]

    This is always a family favorite but can I freeze it till they are all here. Should I bake first then freeze or assemble, freeze then bake. Help!,,

    • Emma Christensen

      Hi there! You can freeze this dish before or after baking — whichever you prefer! Either way, wrap the casserole tightly in foil, and then thaw in the fridge overnight. To warm, loosen the foil slightly and reheat at 350F until bubbly on the edges and warmed in the center. Remove the foil toward then end so the top gets toasty. (If your casserole was unbaked, bake it for the full time recommended in the recipe.) Enjoy!

  • Cassie

    Excellent recipe! I’ve made this 4 times in the last year and it never fails. What I found useful and not in the instructions, was to use parchment paper overtop the baking sheet to avoid the breaded eggplant slices from sticking.

    xxxxxyyyyy

  • Janette

    OK…at his point I will never make this again…I do not care how good my family likes it. First…two hours to get moisture out…ok…then all of the dipping and I was concerned that the eggplant might be too thick ( my fault) so I cut some edges off. Then all the dipping my fingers were so gooed up and you dont want to cook them…they get hard. Then bake…flip over half way…and they started sticking to my baking sheet. Then make the sauce… Then this all took so long…clean up and I had an work appointment that I needed to get to, so they cooled off longer than I wanted. They are hard by now…so now I am in this deep with dinner arriving soon…so I do the laying and I wish I had more sauce at this point to soften the eggplant
    . I am venting after all of this…I just hope it taste good for tonights guest…and never again !!

    • Brigette

      I made Eggplant Parmesan a few days ago at 6:00 AM. I was apparently REALLY craving EP. I did not have time to draw the moisture out of my eggplant slices because I had to get to work. They only sat salted for maybe 10 minutes before I had to rinse them off and pat them dry before the next step. I actually had to cut down the time with everything. Pulled them out of the oven, wrapped the dish in a towel, and tossed them in the car when I left for work (I did not want to put them right into my fridge at home without cooling down a bit). They actually tasted delicious. Just reheated them in the microwave.

    • MtShark

      Hope your family enjoyed the recipe! I always make sure to read a recipe all the way through before I consider making it. That way, I know how much time it will take, etc. don’t give up!

    • Jennifer

      I missed the part that said to flip them over, and they still came out great. I left them on the counter to draw the moisture out while I folded laundry. Yes, it was more time consuming than I thought, but we thought it was well worth it.

  • Mary

    This was..eggcellent haha. But seriously, I can’t believe it came out so good. I didn’t read the part about airing out the moisture of the eggplants for two hours in advance, so I just popped them in the oven that was already preheated to 425, and baked them about 10 minutes while I prepped the sauce. The dish came out fine…not too gooey at all!

    xxxxxyyyyy

  • Lori

    Excellent!! Amazing!! Made an eggplant lover out of me…

    xxxxxyyyyy

  • Lori

    I did peel my eggplant first…this was absolutely delicious and I’m not a fan of eggplant…but this recipe certainly changed my mind..I love eggplant now…in this recipe anyways…

  • Margaret

    Made this yesterday and was so , so good. I think the addition of parmesan to the bread crumb mixture added to the flavor. I forgot to add olive oil to the eggplant before baking so I worried it would be too dry, but it was all good. My family loved it, this is a keeper.

    xxxxxyyyyy

  • Dana

    Do you peel the eggplant… my only question! Want to try this!

    • Emma Christensen

      Hi, Dana! Emma here, managing editor. No, the eggplants are not peeled. Enjoy!

      • Lori

        I did peel my eggplant and they turned out marvelous

        • Margaret F

          Life’s too short to peel an eggplant!

  • Cassie

    This recipe is the bomb! We just love it. Today I’ll be making it for the third time in 8 months! I cannot get over how the the Eggplant slices come out so crispy and flavorful after baking.

  • Teesha

    Consistently delicious. Perfect as written. I sometimes add portobello mushrooms pieces and stems to the sauce mixture and we really enjoy that as well. I will definitely be passing this recipe down to my kids.

    xxxxxyyyyy

  • Dennis

    I have made this before and it is excellent. Is it possible to bake the slices and store them to assemble the dish the next day?

    xxxxxyyyyy

  • Lisa Arce

    I’m Italian and have always fried my eggplant. I’m trying it baked tonite because frying is such a pain these days. That’s why I bake my meatballs now, too. I’ll be back later with my finished product. Thanks!

  • Jenny

    Oh no!!! The most unique and perfect part of this recipe has been changed recently. This has been my go-to recipe for the most outrageous fresh and delicious eggplant parm that I’ve ever experienced. The key was that the original recipe in NY Times (and what used to be written on this site) called for this odd technique: dredge eggplant slices in flour and THEN egg. Yes, you read that right even though you can’t believe it. Dredging in egg last made for the best eggplant ever. If you attempt this recipe, you should refer back to the original NY Times post and follow the dredging method there – it will go against everything you’ve ever been taught, but I promise you will love it. And Elise – you should consider editing this recipe back to way you had written it before.

  • Trish

    Made this today but I used panko bread crumbs that I added seasonings to. First time making EPP and it was delicious. I also added canned sauce to the canned tomatoes. Will defs make again.

  • Amanda

    Excellent recipe! My husband also did not think he’d like eggplant but it tastes like lasagna with a mushroom/squash texture instead of noodles. I’m saving this recipe. I used Classico jarred marinara to save time, and sprinkled fresh garden herbs(sage, thyme, rosemary) over the cheese. Very good!

  • Ilene

    When I told my husband what was for dinner, he said that he wasn’t crazy about eggplant. I’m thinking, hm hmm, whatever. As he was eating, he turned to me and said, “this is really good.” Enough said. I did make 3 changes to the recipe — I used seasoned breadcrumbs, I had shredded mozzarella on hand, so used that instead of slices, and added some Italian seasoning to tomato sauce and dried basil. I cut the eggplant in 1/4 inch slices, but will cut them 1/2 inch next time.

  • Steve

    Me and my 13 year old son made this for dinner tonight. I will have to say for me this was better than any Italian Restaurant I have had! My son didn’t think he would like it too, but his “seconds” was 4x more than his first plate. He said this was one of the best meals he has ever had. Trust me, that’s about as high of praise you can get from him. Would suggest a little more tomatos in the sauce. We added a dash of thyme for seasonings. This is definitely going to be one of the “hand me down” recipes I pass along to my kids. Oh, we made our own bread crumbs by pulsing in a food processor a small loaf of French Baguette and added some regular dried Italian Seasoning. Thank you for this great recipe! A family hit!

  • Jessica

    This recipe turned out absolutely PERFECT. It was my first time making it and my family loved it. I ended up buying pre-made tomato sauce and only added minced garlic and basil. It baked so nicely – so glad I didn’t need to fry it! Thank you!

  • Stacy

    I really want to make this re ipe. However, my family hates any tomato pieces in a dish. Can I substitute the canned tomatoes for sauce? What is your suggestion? Thank you!

    • Elise Bauer

      Sures Stacy, tomato sauce would work as well.

    • Sandra

      My family doesn’t like chunks of tomato either. I buy whole peeled tomatos and gently pulse in blender to break them up. I like flavor of whole tomatoes.

  • Dennis Adams

    Good, easy, face recipe. Thanks!

  • Kimberly Rosetta

    Be careful salting the eggplant. Can overwhelm all of the other flavors.

  • Karen

    This turned out perfectly. It was a hit. Followed instructions as is.

  • Phyllis W

    I’m making this tonight. I’ve always fried the eggplant and wasn’t looking forward to doing that today so I’m really excited to try it baked!!!

  • Marsha

    Can this be frozen once it’s assembled? Should it be frozen before baking or after baking?

    • Elise Bauer

      Hi Marsha, I haven’t personally tried freezing it but another commenter did (if you read through all the comments) and this is what she has to say about freezing it:

      From commenter Marcella: “I often make this in big batches and freeze it. It comes in handy for those days where prepping isn’t an option. To freeze assemble in a glass Pyrex, wrap well in plastic wrap then wrap in aluminum foil. I usually take it out of the freezer the night before i want to cook it and let it thaw overnight in the fridge. When I’m ready to put it in the oven i remove all the wrapping and cover it gently with the foil for a bit an hour, i then remove the foil and let it continue cooking for another half hour to crisp up the top. Take it out of the oven, sprinkle with some parmesan and let it sit for a bit to settle, slice it and serve!”

  • Robert Romaniello

    Wow! I can’t believe it. This recipe is excellent.
    I don’t think I’ve ever had such good Eggplant Parmagiano.
    It’s my first try at EPP, and I was very impressed

  • Colleen

    Delicious recipe! I love that I don’t have to fry it and it is still crispy! I had leftover pieces and just ate them plain – heavenly! Will use this again and again!!

  • Sherri

    Delicious! Modified the recipe just a bit. Mixed egg with half &half. I dipped the salted sliced eggplant in the mixture before coating them in a ziplock of Italian breadcrumb & flour mixture. I cut parchment paper to fit the cookie sheet and sprayed the parchment paper with olive oil. I placed the coated eggplant on the paper and sprayed the tops with olive oil. I baked as directed and continued on with your directions. It was incredible to me how crispy and tasty the eggplant was. I believe the parchment paper helped add to the simplification making it non-stick and an easy clean-up. Also, I used an aluminum disposable pan which could be reused or tossed. I just joined this site today and look forward to enjoying more recipes.

  • Tina gallo

    This is the best recipe for eggplant parmesan I’ve ever made. Super simple to make and I use my homemade sauce.

  • Kathleen

    An absolutely wonderful recipe. And warmed up leftovers on homemade whole wheat bread made a fantastic sandwich.

  • Denise

    just made this dish, fresh eggplant from my garden, and we always use the San Marzano tomatoes for our sauce, so that was a no brainer. loved the baking part, not frying the eggplant. it was absolutely delish! thanks so much for the recipe.

  • Anne Z

    Delicious! I don’t make anything deep fried so this is a treat. Thanks for all of the great recipes to inspire me.

    xxxxxyyyyy

  • Yvonne mitchell

    The best eggplant parmigiana I have ever made.Thank you so much for such a lovely recipe.

  • Sharyl

    Hi Elise ,

    Looks like a great recipe but I was wondering if you could slice the eggplant lengthwise making it more ‘lasagna-like’ ? I am planning on making this tomorrow with fresh tomatoes and basil at my farmers market! Thanks,
    Sharyl

    • Elise Bauer

      Hi Sharyl, sure, why not? Sounds like a great idea.

      • Annie Rosenblatt

        Can I put the eggplant in the layers to bake uncooked? Plz, need to know asap. Anyone???

  • mark hall

    just made it, it was fab last time i made eggplant parmasan was in Jerusalem in the 70s great recipe am still licking fingers so must be gd xxxxxxxxxxxxxxxxx

  • Noreen Arnold

    Thank you for this fabulous recipe. I have made it more times than I can count. My daughter often comes home to visit and brings a group of friends and they always request this dish. The hidden gem in this is the sauce. I had never used San Marzano tomatoes before and they make such a difference. I just hosted a bridal shower and the brides favorite dish is eggplant Parmesan so I served this recipe. It was a huge hit!

  • Rachel

    Definitely my favorite eggplant Parmesan recipe! So easy to make, the kids love helping out every time!
    We alter the recipe a little every time (add Italian seasoning, crushed red pepper, fresh tomatoes vs. canned tomatoes, etc.)
    I appreciate the clarity in the directions as well as the pictures. Thank you so much!!!!

  • diana wolf

    I just made this recipe exactly as written. Haven’t baked it yet but it smelled yummy as I was making the parts to be assembled. One question. As I was assembling the eggplant, it was hard not to make awkward little stacks as opposed to a more casserole-lasagna type dish. Has anyone else had this experience or any suggestions to prevent this?

    • Christina

      I don’t mind the stacks, but you could slice and bake your eggplant lengthwise and use it like larger lasagne noodles. I didn’t find there was much sauce from this recipe (and didn’t mind that), but if you’re going for more of a lasagne type dish, you may want to increase the sauce.

  • nicole

    This turned out sooooo yummy! I love the fact that I’m baking the eggplant instead of frying it. It’s crispy and flavorful without being oily.
    Thanks for the recipe!!

  • Jersey Boy

    Thank you for a great culinary experience, Elise. I love this beautifully done, user-friendly website

  • Sophie

    I’ve made this recipe before to great success. I’m making it again this week to bring over to my niece’s for dinner. Her boyfriend has never had eggplant parm, which I find astounding. He’ll be a fan for sure after having this. I cheat using canned tomato sauce, which I tinker with and add stuff to. And, I usually add ground beef to make it heartier. I also add a layer of fresh basil leaves. So yummy.

  • Beatle

    Making this for the second time. It came out incredible! So much better than frying. I’ve tried making eggplant parmesan before but that was the first time I’d call it a success!

  • Gail Combs

    I make eggplant Moussaka all the time (and freeze it) I can not eat flour so I was looking for an eggplant parmesan/lasagne recipe. I am using parts of this recipe but adding ground beef and saugage.

    For teating the eggplant I peel and disc and place in a large bowl. Since I am on a low sodium diet I use 1 part salt (NaCl) and two parts Salt Substitute (KCl – Potassium Chloride) fill with cold water and place a plate on top with a quart of water to weigh down the eggplant. Then I start sauteing the meat onions… and make my sauce and let it cook down. This lets the eggplant soak of a good two hours. I saute the eggplant in olive oil and find it doesn’t soak up nearly as much oil as fresh eggplant without the salt water treatment.

  • Kathy

    can you put this together the day before ?

    • Ro Pinto

      I’d like to know the same. Sounds like baked ziti/lasagna that you can make the day before, but have not worked with eggplant. Would it absorb too much oil/liquid if made the day before?

      • Sally

        I would not assemble the day before. Prep the eggplant, make the sauce and ready the cheese. Assemble before baking; otherwise your breaded eggplant will be mushy.

    • Kasia

      I just prepared it and am planning on baking it tomorrow.. with a toddler running around it’s the only way I can make real dinner! I will let you ladies know how it comes out tomorrow- I saw a few “make the day before” eggplant parm recipes so I’m crossing my fingers that it doesn’t get soggy!!

    • Sandra

      Bake it the day before. It tastes even better warmed up the next day. Seriously!!!

  • Kathleen Boden

    I really like this no fry recipe. I used a jar pasta sauce with mushrooms and onions. I also had fresh spinach that I needed to use so I layered it over the sauce on the bottom and then a layer over the cheese in between my 2 layers of eggplant. It turned out great. I only used 1 eggplant and used about 12 ounces of sauce and my husband and son liked it very much. I have always made it the fry method in the past but I’m a bake convert now. Thanks for the great recipe.

  • Marcella

    I grew up in an Italian family and eggplant lasagna (parm) was a regular meal for my mamma. This recipe is an excellent alternative to what I’m used to making. Of course mamma scoffed at the no frying part, because according to her that’s where the flavor comes from. Everything should be fried to be tasty according to her. Little does she know, i haven’t fried mine since coming across this recipe and she loves this dish every time i make it. I do however do mine a bit different. I make my sauce ahead and cook it down for a long time just like a regular pasta sauce. I also have meat eaters who love lasagna, so i lightly season, brown and drain some ground veal, beef, pork and sprinkle it between the eggplant layers. It does make it a heavier dish but definitely adds an extra taste. I often make this in big batches and freeze it. It comes in handy for those days where prepping isn’t an option. To freeze assemble in a glass Pyrex, wrap well in plastic wrap then wrap in aluminium foil. I usually take it out of the freezer the night before i want to cook it and let it thaw overnight in the fridge. When I’m ready to put it in the oven i remove all the wrapping and cover it gently with the foil for a bit an hour, i then remove the foil and let it continue cooking for another half hour to crisp up the top. Take it out of the oven, sprinkle with some parmesan and let it sit for a bit to settle, slice it and serve! Delicious and definitely worth the work!

    • Elise Bauer

      Hi Marcella, thanks so much for sharing! Love the meat addition, and thank you for the freezing instructions. :-)

  • Jenny

    Made this recipe in two parts–salted and dried the eggplant the night before, then stored in fridge loosely covered overnight, then the next day made the sauce and baked and assembled it. It was my first try at eggplant parmasiana, and it turned out really good. My family loved it. I think next time I make it, I will double the tomato sauce and cut the mozzerella down to 1 pound with thinner slices. But otherwise, great recipe.

  • Andy

    I just made this, but added about a quarter pound of hot Italian sausage to the sauce for a little heat. I also had a nice puffball mushroom that I sliced and pan fried that I added to the layers. Delicious.

    • Rita

      I’ve made this with sliced puffballs before too! It’s fantastic

  • Lariza

    I made this recipe yesterday, and it was fantastic, the best I have ever tried. Thank you very much Elise!!

  • Mabel Jackson

    I’m gluten intolerant, this worked well since I can’t have lasagna any more, I used gluten free bread crumbs. My family are asking when I will make it again.

  • Jerry Lewis

    Not enough sauce!!

  • Amy Q

    Many thanks for this delicious recipe — I’m SO glad I found you!
    Your clever technique of baking the breaded eggplant slices was a complete success, and time-saver, for me. When pan-fried, the eggplant absorbs a LOT of olive oil, so I’m sure your method also cuts some fat calories ;)
    Keep up the great work!

  • Barbara Scanlon

    I used white eggplant and you don’t have to do all that salt and sweat extra work. It is a very light, summer comfort food. I will make it again.

  • Sarah

    I made this, yesterday, according to the recipe and it was DELICOUS ! I have an abundance of eggplant this year and am going to make another one and freeze it ! Best Eggplant Parmesan I’ve ever made !!

    xxxxxyyyyy

  • MJ Wunsche

    I’ve never made eggplant parmesan before, but oh my goodness what we have been missing! My daughter and I devoured this. I actually woke up during the night and polished much of it off and my daughter took the rest for her lunch today. I am trying tomato pie next. Love this website and way everything’s organized here. Thanks so much!

  • Rose H

    Added fresh cooked ground beef to the sauce this time!! Mmmmmmmmm!

  • Rikita

    Made this last night, heated it and served it today. Was very good – my first time making eggplant parmesan and I will make it again. I did add more sauce and dollops of ricotta on top when reheating.

  • Donald Sanders

    Best Eggplant Parm I’ve ever have tasted. I made my own red sauce from tomatoes from my garden and an Eggplant my mom’s sister grew. I’ve had this dish at restaurants on three continents and this was by far the best I’ve ever had. I think the fresh red sauce and fresh eggplant has a lot to do this that. The only real difference or divergence from the above recipe is: I salted and let the eggplant rest for a couple hours in the frig. After all pieces were very wet and I wiped each piece off with clean towels, this may have helped with the removing some or most of the salt that some people say they have had problems with. Second I only toasted the breaded eggplants lightly. I pulled them out when just turning brown as I guessed the eggplant would finish cooking at 350 stage. I guess correctly I think as the eggplant was perfect. Completely done but not mushy, I’ll be doing this recipe often while tomatoes and eggplants are coming out of the garden. For anyone that wants a great garden fresh read sauce this is the one I use. I can and let the sauce chill for a day or two so the flavors develop but you can use it as soon as cooked it you want.
    http://www.seriouseats.com/2014/08/how-to-make-the-best-fresh-tomato-sauce-summer-spaghetti-sauce-which-tomatoes-to-use.html

    • Elise Bauer

      I’m so glad you liked the eggplant parm Donald! Thank you for giving us the details on your adjustments.

    • T Mac

      Donald, I am about to prepare this dish again using the exact red sauce you link in your comment. I have made this sauce before for my spaghetti dishes. It is excellent. The only issue is that the red sauce recipe is very labor intensive. I make the sauce the day before and put it in the fridge. I use small plum tomatoes from my garden. I am about to go out to the garden now and pick the egg plant for this dish.

  • Tatiana

    This recipe was AMAZING – thank you Elise! Way better than I’ve had in restaurants. I was short on time so only drained the eggplant for an hour and I used panko bread crumbs mixed with lots of grated parmesan. I can’t wait to eat the leftovers! :)

  • John Diaz

    That was an awesome experience for everyone. It made our taste buds dance.

  • Jen

    The recipe should say shredded Parmesan cheese…not grated. This correction will help with shopping list.

  • Summer Van Wagoner

    Ours totally burned during the cookie sheet stage, even at the minimum cooking time. We’re at high altitude in Las Vegas… I think it made quite a difference. Darn. I got it all ready and had to leave so my husband put it in,… otherwise it might have been saved by my nose. ;D

  • Claire

    Thank you for the recipe! Baking it was much better than frying it, plus it was much easier to clean! But this is what I did instead of “battering” the eggplant discs:

    1. After drying the eggplant of moisture, glaze each side lightly with olive oil using a brush.
    2. Use a plate and use equal parts of parmesan cheese to italian breadcrumbs.
    3. “Batter” the discs with the cheese/breadcrumb combo.
    4. Broil until golden brown, then repeat after turning the discs over.

    To me this resulted in the perfect crispy eggplant parmesan I was hoping for. Plus it made it that much easier to clean ;)

  • Louise Mella

    For all those who have a surplus of eggplant. You can follow the recipe to, the baking of the eggplant discs in oven. Cool and place the discs in a plastic plastic bag sprinkles with parm cheese and freeze When you want to make eggplant parm, remove as many disc as you require and proceed with the recipe, layering in a baking dish,etc. It makes it easy to make this dish at the drop of a hat.
    I always have a supply of eggplant disc in my freezer.

  • Betsy

    This recipe was excellent!!!! I normally avoid eggplant parm because of the frying mess. But baked it was absolutely delicious and remained crispy even with the sauce and cheeses. I added Ricotta cheese to mine and everyone loved it. Made this two weekends in a row.

  • Lew Bowman

    I was lazy today and I did’nt feel like frying or baking so I fired up the BBQ. After breading the sliced egg plant I put them on the BBQ for a few minuts just to brown them. I’m glad I got lazy! By cooking on the grill it took out the excess moisture without useing salt and without letting them lay out for an hour or so, saved a lot of time. Also removed the acidity by grilling them on the barbecue. Oh and by the way, it came out delicious!
    Lew……..

    • Hap

      Yes, hot afternoons just use the BBQ will get the water out w/o fuss n muss and hot kitchen.

  • Cheryl Austin

    This was an amazing dish. Our guest kept calling it “restaurant quality”. It had just the right amount of cheese and the eggplant was just crunchy enough. We doubled the sauce, but only used 1.5 times the sauce recommended and used the rest to dip our rolls into. Thanks again for another great recipe!

  • Venkat Raman

    I tried this last night and it turned out to be delicious. My family loved it. The recipe was easy to follow and very clear. Thank you

  • Warren

    I know I keep adding, but couldn’t find an “edit” button.

    How it works: The salt is a means to an end, not the end itself. When you salt the slices you create a huge difference in osmotic pressure. That draws the water out of the plant cells. You remove the resulting solution as it’s created, either by letting it drip through a colander or by contact with something absorbent, like paper towels. The process is reversible to an extent, but takes much longer in the other direction because there’s nothing (within reason) that you can soak the eggplant in that creates such a gigantic differential in the opposite direction as the original salt coating. Once the salt has done it’s job, GET RID OF IT, by patting, or rinsing, or whatever. The eggplant will shrink by as much as 50% in volume, but the salt won’t “soak into” it to any great extent. It does just the opposite. It draws the moisture out.

  • Warren

    That’s a great recipe by the way. Can’t imagine why I never thought to just brown the breaded slices in the oven first. Pan-frying the slices is a pain. That was always my least favorite part.

  • Warren

    I understand what Meagan means. She just mentioned the steps sort of in reverse order. You salt and press the eggplant first, then comes the egg and bread crumbs. It’s same starting technique for making pickled eggplant. You cover the eggplant with lots of salt then press it in a colander with a plate under it for a couple hours. I use a water filled plastic bag to spread the pressure, with something round, like a bowl, on top and something heavy in the bowl. The salt draws lots of juice out, which drips onto the plate. After that, you can just pat the eggplant slices dry. There won’t be too much salt.

  • russ

    how would you prepair mushrooms to cook in your egg plant sauce?????

    • Elise Bauer

      Hi Russ, I would chop up 1/2 pound of creminis in a small dice and put them in the pot you will be using to make the sauce. No fat. Heat on medium to medium high heat and stir occasionally until they start to render out their water. Lots of steam will come up and the mushrooms will literally weep with water (if not, your stove temp is too high, or the mushrooms are too old and dry). Cook them in their own liquid (this is called “dry sautéing”) until much of the water has wept out of the mushrooms, but they are still not at all limp. Then add the oil and garlic and proceed with the recipe for making the sauce.

  • Kathleen

    I made this yesterday and it was awesome!!! I was short on time so the eggplants only sat out for an hour instead of two…. Used four smaller eggplants and only a pound of mozzarella…. That’s all I had…. It was beyond FABULOUS!!!! Thanks for the awesome recipe!!!!

  • Shawna

    I had never cooked with Eggplant before and recieved one
    from our co-op. I followed the recipe almost exactly with
    what I had on hand. It was the bomb! I didn’t think I’d like
    it, but it was so good, and even my picky husband liked it.
    I don’t need to check out any other recipes — this is the
    only one I need. I will be making this again. Left overs
    are great between two toasted buns or pieces of bread!

  • Laura

    This looks delicious! I want to make this ahead of time for a dinner party and freeze it. I see you recommend cooking it first (before freezing). How would you recommend reheating it?

  • gee clark

    We absolutely love eggplant Parmesan or moussaka and it is also the only way we like eggplant. we NEVER peel the skin and we freeze constantly. It also lasts in the frig a very long time as it only gets better the second or even third time around. Also we have never salted as we do NOT want salt in our food

  • Carol Palermo

    I would like to make this for a dinner party. Can I make it the day before, then bake next day?

    • Elise Bauer

      Hi Carol, I think it would work fine if you assembled it a day ahead and baked it for the dinner party.

  • Jennifer

    This turned out fantastic!! I was really surprised and will be making it again. Per some of the other reviews, be advised, it took forever. 2 hours to salt the eggplant (don’t skip that, so much water comes out) and then another 2.5 hours for everything else. It was however one of the best meals I’ve made and I cook often.

    I used canned chunky tomato sauce instead of making my own. I also added more cheese, basil leaves, and some extra chili flakes because I like my food a bit spicy. Thanks for the recipe!

  • Riva

    I made this yesterday and it was great. It was really very flavorful and the eggplant came out perfectly – cooked exactly as directed. Maybe I cooked down the tomatoes too long but I ran out of them by the time I got to the top layer and only had a spoonful left. Next time I will stretch it with a half cup / cup of sauce.
    Thanks for the recipe.

    • HANNAH

      I made this for the first time tonight, and ran out of sauce as well. I think the ingredients for the sauce part needs to be doubled. Aside from that it was super good and perfect.

  • Sondra Patton

    I am making this dish tonight for the second time, my family loves it! I am currently drowning in Eggplant from my CSA box, has anyone tried freezing this? Before or after cooking?

  • Alicia Etzel

    This recipe was delicious the day we made it and even better the second day as leftovers!!! Now I’m making a new batch with my last eggplant to put in the freezer. I’ll bet it’ll be great!!!

  • Jodi

    I made this for dinner tonight and it was wonderful! I’d previously been pretty ambivalent about eggplant parm; now I’m sorry I didn’t make this sooner, with eggplant season about to end. I used just a pound of fresh mozzarella and it didn’t seem to be lacking for it. Thanks!

  • Kelly

    This is the first recipe I’ve made from your site. I just made this yesterday, along with a recipe I found on another site for breaded eggplant parm sticks (which I made for my two year old, who has refused to try eggplant in other forms before). Well, my meat eater hubby and my (sometimes) picky vegetarian toddler BOTH devoured your recipe! I totally wasted my time (and some of my eggplant…) making the sticks. Lesson learned–thank you for creating an eggplant parm recipe with a simple flavor profile that is amazingly delicious! I just want to encourage other parents with little ones to consider giving this recipe a try–it’s a great way to get your child to eat some vegetables (tomatoes, garlic AND eggplant!).

  • Sandy

    Made this yesterday and had it today for lunch. It was delicious even without the soft mozarella (only had grate mozarella and parmesean on hand).

  • Hiba Fennelly

    Elise, one suggestion if I may (actually 2): swap out the flour for cornstarch and the bread crumbs for panko. I season the panko with garlic salt, italian seasoning, sweet paprika and black pepper. The cornstarch and the panko ensure a super crunchy eggplant slice provided the oil is really hot and the salted eggplant slices have had at least 2 to 3 hours to drain. Panko is light and also, does not absorb oil as much as bread crumbs do. That said, I’ve been a fan for YEARS. Hope you are well :)

  • Bast

    I made this today. Since mozzarella was out of my budget, I borrowed a trick from certain varieties of lasagna, which is to use a bechamel sauce to stretch some grated cheese. The result is a very creamy eggplant parmesan.

  • Maxia Severino

    Hello, Elise!

    What’s a good side dish for this recipe?

    Thank you!

    • Joann Brown

      Pasta.

    • Try salad

      Salad. Mixed greens with a simple dressing, oil and balsamic vinegar or oil and fresh lemon juice

  • Sherry Copeland

    Hi again! I asked about freezing, still don’t know, because I ate all of it! I am making a full recipe tonight, so I will put some in the freezer. Fresh tomatoes work well, since they are cooked down in the sauce. (My tomatoes have outdone themselves this summer!) I am using eggplant out of my garden and I like the skin on it. The eggplant I have bought in previous years from big box stores, I do not like the skin. I think that they are old and that is why they don’t taste good. I know that they have been almost twice the size (from the store) of what I am using. This is a fantastic recipe! I have to freeze, because my husband does not eat eggplant among a lot of other things (mostly green).

    • Joann Brown

      I made eggplant parmigiano for my husband 42 years ago, we were newlyweds. He is not Italian and never ate eggplant and he didn’t like the look or sound of an egg…. plant!! Without knowing this, I went ahead and made it…..he cleaned his plate and thought it was chicken or veal. Now it is one of his favorites. Plenty of cheese….he will eat anything! PS, dinner tonight….eggplant.
      Maybe after reading this your hubby will at least try a bite. Good Luck.

  • Nora Garnett

    Nice recipe! I used brown rice flower which worked well. It was the first time baking the eggplant vs frying, SO MESSLESS!
    Thanks1

  • Leslie

    I made this Eggplant Parm today; it was my first try. Everyone loved it! The recipe was easy to follow (love the graphics). My husband said it was the best he has ever had. I was worried that the eggplant might come out mushy, but it didn’t. I plan on making this again very soon.

    Thank you for the great recipe.

  • Chuck

    I grew eggplant in my garden for this first time this year and I am trying this recipe tonight. I actually completed steps 1-5 last night (due to time constraints today) and then left them in the refrigerator over night. I hope this doesn’t mess up the recipe. I will post again tonight and comment on how it came out.

  • JoAnn

    This is fantastic! I love baking the eggplant instead of frying it! I’m allergic to wheat, so made breadcrumbs from Udi’s GF bread and used a GF flour and it was still wonderful. Thank you so much!!

    xxxxxyyyyy

  • Maureen

    I always get excellent results with this recipe. If I make a double batch, should I bake everything at once and then refrigerate leftovers, or can I hold in the fridge, waiting a few days to bake the extra?

    • Elise Bauer

      Hi Maureen, this eggplant parmesan reheats so well I would just bake them all at once.

  • Katie

    Made this last night and it was AMAZING! My parents who joined us for dinner declared it’s the best eggplant parm they’ve ever had! And, I agree! Can’t wait to make it again!!!

  • Kiersten

    My family’s solution to soggy eggplant was to peel and slice the eggplant and layer it in a colander. Then place a plate over the sliced eggplant, and place something heavy over top to press out the water. Let them sit like this overnight, and you will have no soggy eggplant ever again! :)

  • Uly

    What’s really delicious, if you can get it, is to replace the regular mozzarella with smoked mozzarella. Mmmmmm!

    • Elise Bauer

      Hi Uly, I’ve used smoked mozzarella in dishes, and it is strong! If using in this recipe, I would recommend only swapping a small amount with the regular mozz.

  • CARMELA

    I prepare this very similar the way you do it ; ) delicious!!

    • Cat g

      They really over complicated this…just bake they sliced and breaded eggplant (no need to wait 2 hours). When it is finished, assemble the casserole and broil it till the cheese melts.

  • sue/the view from great island

    This is such a classic, I haven’t made it in years. I just bought eggplant at the farmer’s market to make Moussaka…I might have to change my plans!

  • Katrina @ Warm Vanilla Sugar

    Such a yummy recipe. I love eggplant parm!

  • Sherry Copeland

    I am making this tonight with fresh tomatoes. Only a half recipe. Do you think this can be frozen?

    • Elise Bauer

      I don’t recommend freezing fresh tomatoes. But if you cook those fresh tomatoes into a sauce you should be okay with at least the sauce. As for freezing the whole thing? Hmm. I’m told it’s not a good idea to freeze cheese, and this casserole is loaded with cheese. That said, they sell plenty of frozen dinners with cheese in them. So your guess is as good as mine.

      • Sheila Schwartz

        I’ve been freezing eggplant parm and lasagne for years and they taste just as good as fresh. Cook them first and seal well with plastic wrapand then heavy duty foil. I usually do not put the last layer of cheese untill I heat it up.

        • Sherry Copeland

          Thanks to both of you! Elise, that was the best eggplant parm I have ever had! Sheila, I am going to try your hint of how to freeze.

      • Charlton Torrence

        Dear Elise:
        What is the best, simplest way for an86 old man to fix fresh eggplant out of his garden ? Thank you very much. Eggplant is in my kitchen now.

  • Joy Morris

    I’ve been making Cook’s Illustrated’s Eggplant Involtini lately which is nice for the summertime because it’s mostly on the stovetop. When it starts getting cooler and I can stand to have the oven on longer I’ll be sure to give this a try.

    I’ve been enjoying the conversation on to peel or not to peel. I’ve been wondering about that myself. I’m coming away with “You don’t have to peel but it might be bitter and/or tough so you may wind up leaving it on the plate.”

  • Demetra

    The best way to make sure you have a prefect eggplant parmesan is to sprinkle the eggplant slices with a little salt and then grill them for a few minutes. This also adds to the taste of the final dish with the smokey taste.
    You should go easy on the basil. another way i do it is to brush them with pesto before grilling. Yummy….

  • Meagan

    This recipe produces a VERY tasty Eggplant Parmesan. I cook the sause on the stovetop, uncovered, for a long time, so that the final product isn’t watery. I dip the eggplant slices in egg first and breadcrumbs last – breadcrumbs then egg works fine. Salting the eggplant slices is critical. I use a mesh collander and make layers of eggplant, placing about a spoon-full of salt between each layer. I then place a heavy stack of plates on top of the eggplant layers and let it rest in the sink for at least two hours. When done soaking, just wipe the salt off – it will not be too salty. If you are worried about too much salt, you can run each slice under the tap to quickly rinse. Either way, dry the slices off with paper towels. Thanks for the recipe, Elise. I will be making this recipe for a potluck on Thursday.

    • Mia

      i did this salt treatment just as you described – even rinsed each slice after the salting…it ruined the recipe for us – so salty we threw it away. Cant figure that out…

      • Elise Bauer

        Sounds like a spoonful of salt between each piece is way too much. Could be that what she uses is kosher salt, which is a much bigger crystal, which would not penetrate as much and rinse off more quickly.

        • terri

          She said she uses a colander and it takes a spoon of salt between each LAYER laying in the colander – not each slice. LOL I bet 1 tsp of salt per piece of eggplant would be a memorable experience. I’m only laughing because I would do something like that too. :-)

  • Athina

    This recipe looks basically like my eggplant parm recipe. recently someone told me they were surprised that I didn’t peel my eggplant- and said “isn’t it bitter?” I have never peeled my eggplant, Elise what are your thoughts on that? Is it traditional to keep the skin on? Do you notice a difference in flavor? I always thought the skin imparted a nice flavor.

    I’ve never peeled the eggplant either for this dish. Sometimes the peel can be a little tough, so I can see why someone might want to peel it. ~Elise

    • Isaac Eiland-Hall

      The moisture inside the eggplant is bitter, so if you salt it to draw some of that moisture out, that’s what’s pulling bitterness out. :-)

  • foodie

    Instead of bread crumbs, it’s a good idea to use panko crumbs ( japanese bread crumbs)

  • shuna fish lydon

    Eggplant parmesan is one of my favorite things to make and eat. I spend all day making the sauce and the other half frying the eggplant. But I have never drained the eggplant, I just cook it until quite dark. I do presalt, both sides, and I make sure that oil is really hot.

    It is one of the only things that I make that I do not tire of day after day that it stays around.

    An eggplant well done is something few people who say they dislike eggplant have had. i am all for re-introducing people to pleasure in unlikely places…