Neapolitan Eggplant Parmesan

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Just made this and my husband and I loved it. So simple and so filling. The review that explained the roasting of the eggplant was extremely helpful since it was my first eggplant parmesan. It won't be my last. Thanks Robin for keeping it so easy and yet so yummy. Miss seeing you do your magic.

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So easy, made my own sauce

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Very good and much healthier than traditional eggplant parm. As per one reviewer, next time I will cut my eggplant in 1" slices. Used homemade sauce and served over thin spaghetti.

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have never roasted anything or made eggplant. came out great! i used provolone since we didn't have mozzarella. it was absolutely delicious!

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Delicious!

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How can something so easy taste so good! I roasted slices of Vidalia onions along with the eggplant and put them on the eggplant slices when assembling. Brought a sweetness to any bitterness from the eggplant. Served over fresh fettucini....a vegetarian's delight!

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yummy for the tummy!! so very good and so incredibly easy. LOVED it

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Excellent, although the tomato sauce you use is the key to the flavor. I brushed with olive oil, seasoned and baked at 400 F for 40 minutes, turning once. Then added my home cooked sauce, the Mozzarella and Parmigianino Regiano and basil, and baked for 10 minutes. Served as a side dish to hot Italian sausage. To die for!

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I was going to make the "traditional" fattening Eggplant Parm, and am so glad I stumbled across this recipe! Super easy, and super yummy! Both my husband and I really enjoyed it. A couple of things I did differently and/or would change next time. I don't think I cut the eggplant thick enough. I would suggest cutting it at least one inch thick (whereas I only did 1/2 inch. I used spicy red pepper tomato sauce and when roasting, used salt/pepper AND italian herb seasoning. It turned out absolutely phenomenal. I served with whole wheat penne pasta and salad. YUM.

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For something so simple, my guests and I all found this so very tasty.