Italian Eggplant Parmesan
This Italian-style eggplant Parmesan recipe is lighter than most—it's made with roasted eggplant slices (not fried) and no breading. It's gluten free, too!
Updated by Kathryne Taylor on August 29, 2024
I see you rolling your eyes over there. “Kate, all eggplant Parmesans are Italian!” Let me clarify. In Italy, true eggplant Parmesan (Melanzane alla Parmigiana) is breading-free. Apparently, we Americans decided to coat our eggplant in egg wash and breading.
Another shocker? Italians don’t pour any cream into their fettuccine Alfredo! Let’s now turn to give a collective eye roll at Olive Garden.
Jokes aside, this baked eggplant Parmesan is everything I want eggplant Parm to be. This recipe is made entirely from scratch, but it’s simple to prepare. We’ll roast the eggplant slices instead of frying them. Then we’ll assemble the dish and bake it. Easy!
We’ll also skip the breading, which makes this eggplant Parmesan gluten free. Without the breading as distraction, the eggplant flavor really shines through. This dish might look super cheesy (ok, it is cheesy) but most of the cheese is on top of the dish so it can develop that irresistible golden crust.
This recipe is healthier than most American eggplant Parmesans, but tastes like my nonexistent Italian grandmother made it. I made a quick homemade marinara out of tomato paste and fire-roasted tomatoes, which make it taste like it’s been simmering on the stove for hours. If you’re in a time crunch or looking to simplify, though, you can absolutely use your favorite jarred marinara.
Watch How to Make Eggplant Parmesan
The Recipe Inspiration
The eggplant Parmesans I’ve ordered over the years at restaurants have varied considerably, but I’ve grown to expect heavy, greasy, breaded eggplant served with marinara and standard-issue spaghetti. I usually walk out with a stomachache and a side of regret.
Then I ordered the eggplant Parmesan at a local restaurant here in Kansas City called Ragazza, which gave me hope for eggplant Parm. Their eggplant Parmesan comes in a cute little cast iron skillet, with layers of eggplant cut lengthwise and sliced like lasagna. It includes lightly breaded eggplant, but it isn’t overtly greasy, and the marinara sauce tastes like it’s been simmering on the stove for hours.
Regazza’s makes the owner’s mother’s recipe, and I have to order it every time I eat there. Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and marinara. Have you had the chance to try that one? So good!
Eggplant Parmesan Recipe Development
Since it’s eggplant season, I set out to create a homemade eggplant Parmesan recipe that I could get really excited about. I based my recipe on the lasagna recipe in the book, while keeping Ragazza’s recipe in mind. I knew I wanted to roast the eggplant rather than fry it—pans full of simmering oil scare me, and fried eggplant tastes more like oil than eggplant.
Eggplant notoriously absorbs oil like a sponge, which is why you’ll want to brush oil onto the eggplant rather than drizzling it on. Just be sure to use fresh eggplant, because there’s no saving mushy, bruised eggplant.
When I was working on my recipe, I got hung up on the breading component. I don’t love dipping my fingers into raw eggs, and it’s hard to find whole grain breadcrumbs. Plus, the breading in eggplant Parmesan inevitably gets coated in marinara and ends up soggy. What is the point of breading if it’s all soggy?
That’s when I dove into the history of eggplant Parmesan and learned that Italians don’t actually bread their eggplant. Eureka! I removed the breading component and landed on an eggplant Parmesan that I truly love. I understand that some may vehemently disagree with me on the breading front, but let’s just agree to disagree.
Eggplant Selection Tips
Before you head to the grocery store, here are some tips:
- Be sure to choose eggplants that are smooth and shiny, with no dents or mushy parts. They should feel heavy for their size.
- If possible, choose eggplants that are on the smaller side. Large eggplants tend to contain more seeds, which can produce a bothersome texture in this recipe.
- Then, be sure to turn that eggplant into eggplant Parm promptly, since overripe eggplant tastes more bitter.
Eggplant Parmesan Serving Suggestions
Wondering what to serve with your eggplant Parm? I’d suggest simple side dishes, such as roasted vegetables (you can roast them on the upper rack while the eggplant Parm bakes on the lower rack), sautéed sides or green salads. Here are some ideas:
- Green Beans Amandine
- Honey Mustard Brussels Sprout Slaw
- Italian Chopped Salad: Or a simplified version.
- Quick Collard Greens
- Roasted Asparagus, Broccoli, Brussels Sprouts or Green Beans
More Eggplant Recipes to Enjoy
- Caponata: This tangy and sweet Sicilian appetizer features eggplant with sautéed bell pepper, celery, tomatoes, olives and capers.
- Epic Baba Ganoush: Hummus-like in texture, this Mediterranean dip is made with eggplant, tahini, olive oil, lemon and garlic.
- Pasta alla Norma: Sicilian pasta dish with eggplant, marinara and basil. If you love eggplant Parmesan, you have to try this recipe.
- Ratatouille: Classic end-of-summer French stew. I roast the vegetables to reduce the moisture and bring out their flavor.
- Roasted Eggplant & Tomato Orzo Pasta: A fun late summer pasta salad that is fully loaded with veggies.
Please let me know how this turns out for you in the comments. For more comforting casserole dishes, try my Spinach Artichoke Lasagna and Lentil Baked Ziti.
Italian Eggplant Parmesan
This Italian-style eggplant Parmesan recipe is lighter than most—it’s made with roasted eggplant slices (not fried) and no breading at all. It’s gluten free, too! Recipe yields one 9-inch square eggplant Parm, or about 8 servings.
Ingredients
- 3 pounds eggplants (about 3 smallish or 2 medium)
- ¼ cup + 2 tablespoons extra-virgin olive oil, divided
- Fine sea salt and freshly ground black pepper
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, pressed or minced
- ¼ cup tomato paste
- 28 ounces crushed tomatoes, preferably the fire-roasted variety*
- ¼ cup roughly chopped fresh basil, plus additional basil for garnish
- 1 teaspoon balsamic vinegar
- Pinch of red pepper flakes
- 6 ounces freshly grated part-skim mozzarella cheese (about 1 ½ cups, packed)
- 2 ounces freshly grated Parmesan cheese (about 1 cup)
Instructions
- To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.
- Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).
- Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about ¼ cup oil). Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.
- Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
- Add the garlic and tomato paste. Cook, while stirring, about 1 minute. Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 15 minutes. Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. Taste, and add more salt if necessary (I usually add another ¼ teaspoon).
- When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker. Arrange about one-third of the eggplant slices over the sauce, overlapping slightly (cut them to fit, if necessary). Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.
- Arrange about half of the remaining eggplant slices evenly on top. Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese. Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little left over) and the remaining mozzarella cheese. Evenly sprinkle the Parmesan on top.
- Bake on the lower rack at 425 degrees Fahrenheit, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Slice with a sharp knife and serve.
- Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.
Notes
Recipe inspired by the eggplant Parmesan at Ragazza in Kansas City, and adapted from the eggplant lasagna in my cookbook, Love Real Food.
Shortcut option: Replace the homemade marinara with store-bought marinara. You’ll need about 3 cups (24 ounces). Newman’s Own organic marinara would be my top pick for this recipe.
Prepare in advance: You can assemble the eggplant lasagna the night before (perhaps even a couple of days before), then bake when you’re ready (it might need an extra 5 minutes or so in the oven to develop the golden top).
*Tomato notes: You can also use diced tomatoes or whole tomatoes, processed in a food processor or blender until mostly smooth. My preferred brand of canned tomato products is Muir Glen Organic, for their flavor and BPA-free cans.
Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesans.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I am gluten free and kmake something very similar to his but use smoked buffalo mozzarella (also called scamorza). The smokey taste really added to the depth of flavor.
That sounds incredible! I wish I could find scamorza around here. I had it once on eggplant roll-ups (involtini) and it was epic.
That is correct, no breading necessary to have an amazing eggplant parm.. I always make mine this way like your yummy recipe and the best part are leftovers , if any.. think eggplant panini.. or tossed in with pasta and spiralized zucchini…
Thanks for all the wonderful inspiration you bring us.
You are welcome, Monica! Thank you so much for your review! And of course bread is wonderful, but not always needed for a great eggplant parm :)
This looks delicious!
Kate I made the eggplant parm. I am vegan so I did not get to eat it,but my friends loved it. I enjoy your blog & your cook book
Lois
That was nice of you to make it for friends since you couldn’t eat it! I am glad they liked it, Lois. Thanks so much for your review :)
Kate, I have just had an enjoyable morning reading about Alfredo Sauce and running around Serious Eats. I read his recipe for Eggplant Parmesan and I’m going to have to go with yours. Roasting the eggplant sounds wonderful. It has been a long long time since I have made this dish mostly for the reasons you shared. Your recipe sounds so good that I will be buying some eggplants this weekend to give it a try. I am sure you have heard of Yotam Ottolenghi, I have all of his cookbooks save the desert one. The two I use the most are Plenty and Plenty More. If you like eggplant, between the two books is a large number of eggplant recipes. Each one I have made has been wonderful. They show you that eggplant doesn’t need to be covered in tomato sauce. The Eggplant Cheesecake in plenty more is a must try. It is not as heavy as it sounds. Thank you for an Eggplant Parmesan recipe that truly sounds great!
Thanks for the additional info on some great eggplant options. Let me know what you think, Terri, once you give it a try!
Hi Kate! Thanks for the new eggplant parm. recipe. I wanted to share with you something I just found in a vegetables cookbook. You can cut off the top of an eggplant, slice it into about 5 slabs long-wise, fan the slices on a plate and then microwave the whole eggplant, covered, in a microwave for 5 minutes. No turning over and over in the oven. The eggplant flesh remains a beautiful pale green color. It tastes great! The other evening I made eggplant with homemade onion, fresh tomato sauce on top. With the 5 minute eggplant I had a delicious dinner on the plate in a very short time. PS you can sprinkle the eggplant slices with seasonings, salts, or herbs before microwaving. Best regards, Dhyan in Boulder
I am very lucky to have found a vegetarian Italian style hard cheese which is the closest to Parmesan but made without the animal rennet, as, unfortunately, is the case with so many seemingly vegetarian friendly recipes that include cheese.
I am definitely NOT surprised that eggplant Parmesan has been Americanized. People need to try the authentic dish for the REAL experience! Anyways, I don’t eat cheese, so I will have to try this with either vegan cheese or omitting the cheese all together (yeah yeah, I’m defeating the whole purpose of eggplant Parmesan, but whatever). Still looks like a great recipe to follow!
Such a lovely recipe! I love making melanzane alla parmigiana, my go-to recipe is actually similar to yours. I’ve never had breaded melanzane, maybe that’s a US thing to do like you said? I love having some crusty warm bread on the side though, with some olive oil and sea salt to make it a complete meal.
The breaaded melanzane reminded me, however, of my adaptation of this recipe of Jamie Oliver for veal parmigiana. Ever since I’m a vegetarian, I use eggplant instead of veal, and it works really well. The bottom of the eggplant schnitzels, the part that’s laying on the tomato sauce, does tend to get a little soggy, but the upper part remains lovely crusty, even with all the mozzarella melted over it. (And his crust, made of breadcrumbs, thyme, parmesan cheese, and lemon zest, is really to die for…)
The recipe is also quite similar to pasta alla nonna, but with mozzarella instead of aged ricotta. Have you ever had that? It’s basically pasta with tomato sauce, eggplant, and aged ricotta (I also often use mozzarella, since it melts through the pasta so well). It’s pretty similar in ingredients to the melanzane alla parmigiana, but you cannot really go wrong with that :)
Ahhh, sorry for the rambling, but you made me really enthusiastic to get into the kitchen and cook up a piping hot, cheesy melanzane alla parmigiana, perfect for the crispy and grey autumn day we’re currently having here.
WOWZA, this looks FAB!
Thank you! I am a huge fan of non-breaded eggplant parm. I think breaded food is a leftover from old-school cooking where nearly everything was deep fried and heart attacks were a rite of passage.
This recipe was easy to make and delicious. I definitely did not miss the breading. I also loved the sauce! The balsamic was a wonderful addition. Can’t wait to eat the leftovers today!
Fantastic! Leftovers are the best too. Thanks for your review, Liz!
Your recipe is a no fuss affair with quality ingredients making the dish have its own meld of flavors. I learned to make eggplant Parmesan from a diminutive Italian lady and there was much to do in preparation. She instructed me to peel the eggplants entirely then cut into rounds which were soaked in salt water for 20 minutes to remove any bitterness. Since they were pan fried they needed a thorough drying. Her egg bath had Parmesan, garlic and parsley. She would coat twice. Once with flour and then again with her own breadcrumbs. The pan fried eggplant would then rest on paper towels. Whew! The rest was the same layering approach. The extra prep time would preclude this from a busy workday dinner so I would only go into production when eggplants were plentiful and I would make extra to freeze. Your recipe is much more approachable for the modern cook. Thank you.
Traditional Italian cooks do spend a lot of time making wonderful meals! :) I am glad you found this version approachable. Thank you so much, for your review!
Eggplants are now bred so that they are less bitter–no need for the soaking!
Great recipe, light and tasty, but the next time I will add something to make it a little more substantial (mushrooms, zucchini, maybe ricotta or cottage cheese?) Is that the ghost of breaded eggplant calling out?
You can add additional veggies, if you would like. But if you are looking for something more, I recommend serving with a salad green! This sun-dried tomato caesar salad would be a good compliment or this greek gale salad with creamy tahini dressing. Enjoy, Anthony! Thank you for your review.
This recipe is amazing! The sauce is simple yet so tasty. I didn’t have red pepper flakes so I added fresh jalepenos at the start of the sauce simmering.
I also added a blend of cottage cheese, fresh spinach, mozza, a bit of parm and pepper and added it in layers on top of the eggplant. A cross of eggplant parm and lasagna. Big hit. Can’t wait to eat the leftovers. Will definitely make again!
That sounds delightful, Danica! Fresh jalapeños to the sauce sounds interesting, but I bet added a nice hit of spice!
This reminded me of a skillet chicken parm recipe from ATK. In that dish they don’t bread the chicken itself, but too the skillet with cheese and toasted bread crummbs. For anyone hooked on having the breeding, a similar approach would work well with this too!
I agree with you a thousand percent about not breading the eggplant and not frying it! This is the way my grandmother taught me. One more little Italian tip- she also showed me that you have to ‘sweat’ the eggplant. After you’ve sliced it, lay them in a colander and sprinkle with coarse salt and meat them sweat for ten minutes. This brings out any bitter juices the eggplant may have. Rinse them and pat dry before you roast them. Sometimes I use a little ricotta cheese mixed with a little Parmesan cheese and pepper in one of the layers too. Buon Apetito!
What a lovely dish. We made it last night and served it on top of soft polenta, alongside grilled pork loin. I only needed enough for two, so I use about 2 pounds of aubergine and made it in a 20×20 cm ceramic baking dish. Used the total amount sauce and went with two layers. Part skim mozzarella is not often seen here, so I used fresh mozzarella sliced in an egg cutter. It turned out perfect and was so good. Thanks, great post and recipe.
This was a wonderful, recipe and thank you for the inspiration, Kate!
I made it last night for my family and we loved it! I added more garlic, basil + red chili flakes to make an arrabbiata. Served it with homemade Cesar salad and sauteed spinach with garlic. It was all built around your gorgeous Italian inspired recipe and a feast to remember! Looking forward to trying more of your recipes!
Naz
Thanks so much for the review, Naz! Your pairing sounds delightful!
Kate and Cookie. You have done it again! This is absolutely delicious, just out of the oven baked with fresh ingredients from my local farmers markets. Husband away, a candlelit dinner for one, a glass of lovely Australian Shiraz and I’m completely in love with this dish.
Thank you for providing consistently beautiful recipes. Can hardly wait for my leftover lunch tomorrow.
Kathleen, Byron Bay
Best eggplant recipe I have ever made, I kept the slices very thin and trimmed off any large pieces of skin, it was absolutlely yummy. I worried that it would be too chewy but the idea of baking the slices first made it delightful. Thank you
This is how I love my eggplant parmesan! Can’t wait to make i!t
Let me know what you think once you try it, Kris!
I made this last evening and served it with a green salad! Made a delicious meal! I loved the shortened steps….no salting, rinsing, patting dry, dipping in crumbs, and frying! So much faster and healthier! Thank you for a delicious recipe…again!
Yay! Thanks for sharing, Karen. I appreciate your review.
Oh, my gosh, this turned out so good and it was a snap to make! It’s on my list of standbys when I need to cook for the week.
Great to hear, Katherine!
This was another winner! I usually avoid dairy altogether but sometimes I’m just craving something more substantial. This was it. Such a simple marinara recipe and so tasty. We used tomatoes we grew and canned ourselves and now I’m trying to figure out how to grow eggplants next year. I did add mushrooms to mine as it just seemed like lasagna to me and my family always puts mushrooms in lasagna. I just chopped them up in a rough mince and tossed them into the marinara as it was simmering. It added a nice dimension to the textures in the dish. I will definitely make this again and recommend it! Thanks again for another great recipe
I agree with you! Sometimes I just need some rich dairy, but in a complimentary way. Thanks so much for your comment! If you wouldn’t mind leaving a star review, I would appreciate it. I love that you were able to use some produce you grew for this recipe! I think it makes it just that much better.
My boyfriend and I made this last weekend. It was so good we did not have enough for leftovers! I made one minor substitution, I added red lentils with the marinera for some protein. One of my favorite eggplant parm recipes!
That is a great problem to have! Unless you were planning on leftovers :) Thanks so much for your comment.
Made this today in my own Kansas City kitchen, and it was fabulous on this chilly fall day! Also, forgot how much I loved eggplant! Thank you! And stay warm!
It has been chilly in KC, that is for sure! What a fitting recipe for this weekend. Thank you, for sharing Elizabeth. Enjoy the warm-up this week (fingers crossed that is!).
I made your eggplant parmesan last week and it is the best eggplant parmesan I’ve ever made or ever had! And so easy. I never liked breading with my eggplant so this is the perfect recipe. Delicious! Thank you!
Hooray! You are welcome. Happy to hear you liked it so much. Thanks for the review, Sabrina!
Making this for a second time!! Using the short cut option.. such a good use of eggplant :)
Great to hear, Caresse! Thank you for your review :)
Delicious! I’ve made it twice, and both times were fantastic. It is very easy to half the recipe if you’re making it for a few (usually feeds 2-3 with leftovers). Also tastes great with a dollop of ricotta and some whole wheat spaghetti.
Great! Sounds like wonderful additions, Elizabeth. Thanks for your comment and review!
What temperature do you bake it after its assembled? The same 425 or 350?? Thanks
Same as you roast the eggplant at 425, but on the lower rack. I hope this helps!
Thanks! It was a BIG hit.
My family and I absolutely loved this! Great recipe.
Glad to hear it, Courtney!
Let me start by saying I don’t like eggplant. Yet, I made it anyway. Here’s why; I used to not like cauliflower until I tried your roasted cauliflower (Curried Coconut Quinoa and Greens with Roasted Cauliflower – excellent by the way).
I had to use two smaller eggplant but that was my only issue. The eggplant parm took a little more time to prepare, as you had mentioned, but it was so worth it! This has probably been one of my favorite recipes from your site.
I’ve been inspired enough to buy your book via Amazon and have recently downloaded your app. I have to say that your recipes have all been well above average in taste and quick and easy to make after a long day at work.
I’m glad you took the jump on both the eggplant and cauliflower! It can be just about preparation. Thanks so much for your support. I appreciate it, Scott!
Loved making this recipe! So delicious! Thank you!
Great! Thanks for sharing, Molly.
My husband and I are in love with this recipe. Sooo yummy! The marinara sauce is simple but delicious. Definitely adding this to our arsenal.
So delicious but I wasn’t sure of the oven temperature for the baking after assembling. Did I misread? I couldn’t find it so I baked it at 350 and it came out OK.
Great question! Keeping the oven at the same temperature you baked the eggplant, 425 and see step 8. Hope this helps! Thanks so much for the review.
This was delicious! My husband and I both love eggplant parmesan in restaurants, but it always felt complicated and difficult to make at home. This was not too difficult, even with making the marinara from scratch. We like that it is lighter and healthier without frying/breading the eggplant, but still retains that delicious mix of flavors.
I’m happy you think so, Kristi! Thanks for sharing and for your review.
I am so happy I found your website. This recipe is a winner in our house. So simple and beyond tasty.
I’m happy you found it too, Karin!
Just wondering if you also baked the eggplant dish, once it’s all arranged at 425 for 20 to 25 minutes?
ignore my question above, I just read one of the comments and it does get baked at 425. lol thanks….
Yes, that is correct!
Just made this dish and it was delicious. The roasting of the eggplant is so much better then breading. Your marinara had great depth. My husband wants meat added next time. I think I could create little dishes of this to make each of us happy.
It’s so much better! Thanks for sharing, DeNise.
Delicious and easy!
Thank you, Melanie!
I can’t wait to try this! I bought an eggplant today and wasn’t sure of the best way to prepare it. I came straight to your site because I love your recipes. I figured as longs a I went with a Cookie and Kate recipe I couldn’t go wrong. I love the idea of not using breading. I used to go to this incredible Italian restaurant and every time I ordered the eggplant parmesan the waitress would always check to make sure I knew that they didn’t use breading and that it wasn’t deep fried. I would tell them that is why I always ordered it because their eggplant parmesan was the best!
That’s such a nice compliment, Leanne! Let me know how it goes. :)
Wow!! Thank you so much for sharing all of your great recipes. Just tried the Eggplant Parm. It was excellent. A big hit with the husband too. I’ve been eyeing your cookbook for a while. Today it is going to be mine! I am definitely purchasing one today .
I am bad at leaving a comment/reviews. So far, every recipe Ive tried (Quinoa & Black bean Taco, Brocolli & cheese casserole, Brocolli & Spinach Frittata). Had been absolutely the wonderful. You are my go to when looking for new ideas.
I am growing eggplants for the first time in my garden! I harvested our first two eggplants yesterday and was looking for a special, healthier version of eggplant parmesan. We found your delicious recipe and couldn’t have been happier with the result! Lighter, so flavorful and simple to make! I dreamed about it last night. My husband, who is a reluctant vegetable consumer, was even wowed.
Fun! I can’t wait to have my own garden. I’m so glad you like it. I appreciate the comment and review!
The BEST eggplant parm i’ve made yet!! Thanks for the delicious and easy recipe, will definitely be making it again!
I’m happy to hear that! Thanks for sharing and for your review.
Amazing! I followed the recipe, except halved it and added roasted red peppers in the layers. I used the Muir Glen fire roasted tomatoes as suggested. I meant to make this for meals to take to work this week, but we ate it all. Everyone in the house wanted to have ‘a bite’ so again the meat eaters in the house have gobbled down my latest Cookie & Kate recipe. Thank you!
Thank you for sharing, Bridget. I appreciate the review.
What a great recipe! First time writing a review but just couldn’t resist. I have made this many times now… just delicious. Hard not to go back for more. Thanks soo much for all the great work you do and for sharing your awesomeness!
I’m glad you could resist! Thank you, Shireen.
Wow this is soooooo good!!!!! ! made this tonight and the flavour is so perfect in every way. Thank you so so much for sharing this. I really hope you keep posting new dinner recipes! Definitely a 5 star!!! I’ve been eating at home a lot more since I have discovered your recipes :)
Thanks so much, Sasha!
This tasted fresh and light but rich and satisfying all at the same time. I sliced the eggplant too thin so accidentally overcooked it..but still the dish was delicious! I always seem to have trouble getting even slices of the right thickness with eggplant.
I’m glad it still turned out for you, Sheila! I appreciate your review.
Great Blog Thanks for Sharing
Excellent recipe. Unfortunately, the cooking temperature is not specified. I suppose it is 425 (the same given for the roasting of the eggplant.
Hi Elliot! Sorry it doesn’t seem clear, but keep it at 425 as you did to roast the eggplant.
I have been wanting to try to make “Italian” eggplant parm ever since my trip to Italy this past April – you’re right, no breading is so much better! I plan to try out this recipe this evening – wish me luck. :) Just a quick question, any thoughts re: pros/cons of peeling the eggplant first? I noticed yours is unpeeled and just curious as I’ve seen it in recipes both ways.
I think this works great not peeling. It also helps it stay better. Let me know what you think when you try it!