I was extremely happy with this recipe! I tried to make Eggplant Parmesan only once before. I fried it and it was a soggy, oily disaster. This recipe was amazingly simple and very, very good. The eggplant stayed firm and crisp. The only changes I made was to bake for 7 minutes each side before assembling (instead of 5) and I used homemade tomato sauce instead of a jarred variety. Actually, I forgot to peel it too, but it made no difference and didn't detract at all.

never had eggplant before bought to try out and this was the recipe i made followed to the t and my wife loved it making again and again

I liked this recipe very much. The eggplant wasn't soggy! I halved the recipe, so I only had one layer, but it was perfect. We are not huge red sauce fans, so we went light on it and two of my kids ate it. And I thoroughly enjoyed it.

It was great. It was easier to bake the eggplant than frying it. I used 3/4 of a large eggplant and made homemade breadcrumbs with 2 pieces of bread + parmesan + Italian seasonings in food processor. I was able to stretch 1/2 a jar of pasta sauce. Delicious- it's a keeper!