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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Love this baked eggplant!
We eat the left over eggplant, because I might have too many eggplants. First year of my homegrown tomatoes and eggplant. Freezes well too!
Takes some time, but definitely worth it. I have made this many times this summer…..Thank you!
Great recepie. I add ricotta mixed with spinach.
I made this for dinner. It was delicious. Hubby who does not care for eggplant ate three pieces. I will make this again for sure.
Good recipe. The only change I made was to bake the eggplant slices on a grate on a baking sheet and I did not need to flip them. Yummy!
This was very good. It’s not a quick meal to make but so very easy to make
My first time cooking eggplant and it was amazing. I made a big batch for friends and it was a great hit. I did everything exactly according to the recipe. Served it with a simple salad and voila!!
Delicious 🤤
This recipe is easy and delicious! Thank you for sharing. Will be a new favorite!
Outstanding recipe. It was absolutely delicious. However, i added Provolone cheese to the Mozzarella, and it was very cheese and good. But even without the Provolone it would have been outstanding.
This looks good!