Eggplant Parmigiana

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This was my first attempt at this dish. So easy and so very good. It was beautiful out of the oven and the taste was amazing. All of the produce was locally grown and procured at the Farm Market downtown.

Peace

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This got such rave reviews that I feel a bit guilty for giving it just two stars. I felt the eggplant was too thickly, sliced. I prefer mine a bit thinner. I used a homemade marinara very similar to Mario's, but the dish still didn't have the robust flavor I was looking for. I make a dish similar to this except that I saute a mixture of bell pepper, celery, onions and mushrooms and layer it between the layers of eggplant, then top with sauce and a mixture of italian cheeses. I prefer all those flavors to this recipe. Sorry Mario.

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I made this dish today for my gf and her family. Her sis is a vegetarian so I thought I'd make something meatless. I cut the eggplants in between an inch and an inch and a half thick, but they seemed really thick. So most of them I cut about one inch thick. I don't know if our oven is not heating up enough, or if the thermostat is messed up, but the eggplants didn't brown up in the cooking time given. In the end result, some of the eggplants were not cooked all the way even with ten minutes extra cooking time. Next time, I'll definitely cut the slices thinner. maybe 1/2 inch to 3/4 inch. I got rave reviews on the sauce. I think the dish would be really good once i get the cooking times right. Also, does anyone know if all eggplants have lots of seeds? How can I avoid having bundles of seeds in every bite.

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used tomato sauce from one of the Italian stores, baked sliced of eggplant for 8 minutes only before cooling , and it turned to be very tasty anyway. Definitely gonna make it again!

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I used baby eggplants to make a smaller individual serving sizes and swapped the breadcrumbs with crushed Rice Chex cereal to make it gluten-free. Served to a gathering of friends at a pot luck and it was real hit - even with those who don't love eggplant. Grazie, Mario!

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I LOVED this recipe! I looked at several recipes before trying this one. This one looked much easier and healthier. It also tasted better than any eggplant parmesan I've ever tried. I didn't have any bread crumbs, so I made some from some garlic bread rounds I had made from leftover baguette weeks and weeks ago. The garlic flavor added a really nice touch. Rather than making the tomato sauce, I mixed together two different leftover marinara sauces I had in the house. I added fresh garlic and Italian herbs. Yummy!!

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No frying anything. About as healthy as this dish can get and not a bit of taste was sacrificed!

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I made this just as described. I liked it, but thought it could be tweaked a little. Next time I will use a bit less mozzeralla, and I'd add something to cut the sweetness a bit, maybe some red pepper flake in the sauce

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Because of high cholesterol and other health concerns, I'm really trying to avoid fried foods, but I love eggplant parmigiana. This was definitely one of the best I've ever eaten, and my husband had to have seconds.

I followed the suggestion of brushing with bread crumbs when the eggplant is first baked in the over, but I think instead of brushing the eggplant slices with the bread crumbs, it only needs to be spread lightly on the baking sheet to keep the eggplant from sticking. This would allow the eggplant to brown up better.

This was delicious and well worth having fairly often, as it is easier to make without the frying.

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Fresher, lighter without the frying and really flavourful. My husband and I both thoroughly enjoyed this.
One tip might be to lightly dust the slices with bread crumbs when you do the initial 10 minute baking. I found that even with oiling the sheet, the eggplant still stuck just little.