Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara.
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What does eggplant parmesan taste like?
Eggplant parmesan tastes very similar to regular chicken parmesan. People often wonder what flavor the eggplant itself lends the dish. Eggplant has a very mild flavor, like spaghetti squash. Because it has such a mild flavor, it’s easily used in recipes that have bold flavors. In something like eggplant parmesan, the eggplant flavor itself isn’t even really tasted. -
How thick do you cut eggplant for eggplant parmesan?
Eggplant should be sliced about 1/4 inch thick when making eggplant parmesan. Simply cut off the end and slice into large, 1/4-inch thick circles. -
Do you have to peel eggplant before you cook it?
The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. It ends up being a matter of personal preference.
If you like this recipe you may also be interested in these other eggplant recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I’ve made this three times in three weeks! Best recipe ever – I am a terrible cook and its fool proof!
Thank you I am too, but I love eggplant, have made it a few times horrible terrible outcome, will be loving to try and make this one!
Very quick to put together. I used the Michaelangelos frozen eggplant slices which are already breaded and put this together and froze for part of our hurricane supplies this year.
Awesome idea
Very easy and very tasty! I used way more bread crumbs than recipe called for so make sure you keep them on hand. I increased the sauce measurement aswell.
Rachel I just found your blog and youtube channel today and I am blown away by the ease and simplicity of your recipes and tutorials. I saw an article on KSL and I clicked on it and loved your video about self worth, I had no idea about what your cooking tutorials would be like but I looked you up on youtube anyway. WOW! So far the videos I’ve watched have been great. No babbling and crazy exotic ingredients and fluff. It’s simplicity at its finest and makes me feel like I have a friend standing in my kitchen with… Read more »
I love your recipe and I love you your a great person. Gods blessings.
i always love your recipes and they are not hard to complete. You are lovely to watch and listen to. Keep up the goodwork.
This my 3rd time making this. It is delicious . I use more cheese and more of all dry ingredients also. What it t calls for to me isn’t quite enough. I even had to use another egg to get all the slices coated. It does take a lot of time and I had to read instructions carefully. But it is very very good.
Just made this recipe and loved it. However, 2 eggs did not do it, I actually used 4!!!!
Best Eggplant Parmesan ever!
I love all your recipies!
Blessings for you & your family
Never thought anything could be SO easy and SO delicious! I”ve been making eggplant parmesan from “scratch” for years. It always tasted good but was a huge production. Finding this recipe was wonderful. I made it exactly as written ingredient wise. I shortened the sweating process by about fifteen minutes and baked at 425 degrees from start to finish. Had plenty of fresh basil in the garden. Cheated on the marinara sauce using a 24 ounce jar of Classico sauce with plum tomatoes.
Probably not going to make my former L O N G recipe ever again! Thank You.
Love Love this recipe !!! Hubby is not wild about eggplant but does like this recipe !! Thank you and God Bless !
I made this a couple of weeks ago. It was excellent! I’m making it again today.
I like to add pesto under each eggplant slices as well. Serve with a drizzle of balsalmic glaze on top…
So delicious. My son-in-law who is a picky chef asked me for the recipe!!
It’s eggplant heaven
Best recipe ever. I make it with gluten free panko. A lot of work but we make a lot and freeze and it’s absolutely delicious and worth it!!