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I was looking for a baked eggplant parmesan recipe that used less oil and am so happy that I found this one. The eggplant baked up crispy on the outside and tender on the inside. Make sure to allow enough baking time to get the eggplant well browned. You couldn't tell that it was baked instead of fried. I used marinara sauce with added garlic and crushed red pepper flakes. It was wonderful! DH couldn't get enough! I will definately be making this one again! Thanks!

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DesertRose15 October 06, 2008

This tasted awesome. The only problem I had was I needed about 20 extra minutes to bake the eggplant slices to golden brown. This may have been because I had to use panko instead of regular breadcrumbs. This recipe was so easy, and I can't wait to make it again.

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Maiya August 26, 2008

Excellent, but by all means use fresh mozzarella instead of the rubber stuff.

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duke246 September 19, 2014

Very easy recipe. Loved the baked eggplant. With the cheese I wasn't looking to add any more calories by having to fry eggplant so this recipe was wonderful. For extra consistency, I added some chopped stewed tomatoes to my vegetarian tomato sauce and next time will add some garlic. Made this for husband and 21 month old daughter

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DonnaBella101 August 27, 2013

The eggplant Parmesan turned out great!!! I really enjoyed it and it tasted like what my mom used to make. The preparation was easy. I can prepare it every week. :-) I read that the smaller eggplants were less bitter. Those small one weren't at all bitter. I don't recall the large one being bitter. The smaller ones are harder to peel if you have poor had function. I going to try the large ones next. <br/><br/>I have learned from this that when I search for a recipe put the words simple or easy before what I'm searching and then I find easier recipe.<br/><br/>timoo7

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timoo June 14, 2013
Baked-Eggplant Parmesan