Comments on: Italian Eggplant Parmesan

By: Kathy

Kathy — Mon, 28 Sep 2026 22:36:02 +0000

Great recipe! Thanks. It was very tasty without breadcrumbs.

By: Jeanne Primatic

Jeanne Primatic — Sat, 19 Sep 2026 22:10:13 +0000

I love eggplant parmesan but I do not like the black skin. I would peel it first. I think the skin is very sour.

By: Karen

Karen — Fri, 18 Sep 2026 14:31:02 +0000

In reply to Eric. I wondered the same. I've done a recipe similar to this, but I salted the eggplant first to draw out the moisture.

By: Ed Rinker

Ed Rinker — Mon, 07 Sep 2026 23:53:25 +0000

Home run recipe-so authentically Italian. Roasting the eggplant is such a great idea. I did use San Marzano crushed tomato’s in the sauce. I was so tired of the old eggplant recipes dusted in flour/egg and fried. This recipe has so much flavor.

By: Rachel

Rachel — Mon, 31 Aug 2026 09:05:40 +0000

My husband and I are not big eggplant people, but the eggplants at a local market looked too beautiful to pass up. Tried this recipe and my husband asked me to keep it! It’s the best eggplant recipe we’ve tried and we’ve tried a good number to find one we would enjoy. Thanks!

By: Cindy

Cindy — Wed, 19 Aug 2026 15:59:12 +0000

People hate comments when the recipe has not been tried (I’m making it now) but I was just looking over some related recipes (like your Caponata and the Ratatouille) and I got so excited I just wanted to say thanks. I have relied on your site for years and never commented (shame on me) and I know the Eggplant Parm will be superb!

By: EAV

EAV — Sat, 08 Aug 2026 00:19:19 +0000

Thanks. Great recipe, one of my favs.
Depending on region, some people roast the aubgerine rather than pan fry. I much prefer the texture and less oily taste. I also always salt and sweat them before roasting.

By: Penny Bomar

Penny Bomar — Fri, 07 Aug 2026 00:00:04 +0000

This was so good! I will definitely make it again.

By: Joe Anziano

Joe Anziano — Tue, 14 Jul 2026 16:31:41 +0000

This is now a house staple. My wife. who is in love with breaded American Italian style, devoured it and the topic of breading never came up. baking eggplant this way yeilds the most scrumptious eggplant. And yeah, we use our favorite bottled sauces, Rao for one, so this is easy, cheesy and fun..

By: Eric

Eric — Sat, 25 Apr 2026 14:38:20 +0000

Why don’t you salt the eggplant first?
When I make anything with eggplant, I always salt the slices and let them sit for 10 minutes.

Next step: rince them off, then put them in the oven for a few minutes to dry off.

After that, they’re ready to be oiled up and put back in the oven.