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.
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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.
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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.
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Firstly I want you to know that you are amazing and I never hesitate to try your recipes. As a person who has this “thing” about trying Eggplant could this recipe be the one I need to get me over “The thing”?
Best eggplant parm recipe ever!
This was my first attempt at making eggplant parmesan. It was a little time consuming, and I ended up using more eggs and breadcrumbs than the recipe called for, but the end result was great. It got rave reviews. I did notice that the written recipe made no mention of rinsing the salt off the eggplant and the video did. All and all I would definitely make this again!
I made this fresh today. It was delicious. We ate it all before remembering to take a photo. Good recipe.
Delicious! I’ve made this twice. The first time I used shredded mozzarella instead of the slices on the first layer. The 2nd time I used the slices and I liked even better. Everyone loved it and I’ve already shared the recipe with those who asked.
The next time I might try adding some parmesan to the breadcrumb mixture.
I made this for the first time on Xmas eve . I’ve made my own sauce for years and I’m a very good cook ( Italian hubby) but never made this I don’t know why? I made stuffed shells meat and spinach too but this was the biggest hit and soooo good! I have celiac so used gluten bread crumbs and gluten free flour ! The hit of the night. Wish I would of made more. Will b eating this more often , thx u ! Also vegan family members so perfect alternative!
This recipe was absolutely delicious. The crispiness of the eggplant, the sliced mozzarella, and the crunch of the breadcrumbs made this dish one of the best I ever had.
Quick Question:
How many slices did you get from the eggplants?
This was my favourite meal that my mum made. She passed 15 years ago at 86. I’ve not had it since, but after reading your recipe I think it’s time for me to give it a shot. Looks just like mums. Hope I don’t screwdriver it up. Wish me luck, and believe me I’ll need it.
This dish is yummy and I love that it is baked because when I fry food in oil I always burn myself!