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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I love this recipe y simple to make and delicious.
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.
IF EGGPLANT ISN’T AVAILABLE, CAN YOU SUBSTITUTE WITH ZUCCHINI?
Could be worth a try!
I was given some big zucchinis from our neighbor so I substituted it for the eggplant. It was absolutely delicious. I loved it as much as eggplant and no salting necessary! When you are going to bake the zucchini or eggplant slices, to avoid them from sticking, put tin foil down on the baking sheet and spray with Pam.
Very nice easy recipe to follow.
How do you prepare the baking sheet for browning the eggplant slices. Tried different ways they stick on me. What is your secret of preparing the baling sheet?
Thank u
You could try lining the pan with parchment paper to prevent sticking.
I used foil and lightly greased the foil with butter.
Look at my comment two comments up. I put tin foil down on baking sheet and spray with Pam. But, like someone else commented further up above, you can also put them on a cooling rack/grate, spray the rack with Pam and put it on the baking sheet, which avoids having to turn them over! The Pam is the trick here.
Easy and delicious. I didn’t think I would be crazy about this dish but I will certainly make this a regular dish for my family.
thanks, just did it!!! easy, love it
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
The frozen eggplant bakes to watery. Tastes horrible, better off fresh.
It looks delicious. Can’t wait to try it!!!
We tried this recipe for the first time last night….WOW!!!
We bake in a humid environment (Florida), so the 25-minute timed bake seemed to be the ticket on our oven. We also had to split the baking process into 2 batches…there was a LOT of eggplant with 3. We still portioned for serving size of 6 as recommended in this recipe, but if I had taken one layer off the top of all of them I probably could’ve made more like 7-8. Well done on the process and ingredients…we were very pleased with the outcome!
Easy to make, and absolutely delicious!