Comments on: Eggplant Parmesan

By: Alan

Alan — Sun, 23 Aug 2026 08:50:31 +0000

We’ve made this panko-crusted version a couple of dozen times since first discovering it here. Previously, I’d made eggplant parmesan from fried eggplant, which is much messier and has more oil. This oven-baked version is a game changer. Thanks so much.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 21 Aug 2026 13:13:42 +0000

In reply to Nick G.. I'm so glad it was a hit, Nick!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 21 Aug 2026 13:02:09 +0000

In reply to Susan. Hi Susan, the method and timing would be the same—I'd just cut all the ingredients in half and use a smaller pan.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 20 Aug 2026 20:20:19 +0000

In reply to Tonny Haings. So glad you loved it!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 20 Aug 2026 19:45:11 +0000

In reply to Melanie H. I'm so glad you loved the recipe, Melanie!

By: Melanie H

Melanie H — Thu, 20 Aug 2026 19:32:09 +0000

This is the best recipe I’ve tried for eggplant Parmesan. Of course it helps if you can find smaller and super fresh eggplant which I can because I grow it. I made her Marinara sauce as well, fantastic!!

By: Pat

Pat — Wed, 19 Aug 2026 18:28:11 +0000

Super healthy recipe

By: Tonny Haings

Tonny Haings — Tue, 18 Aug 2026 12:33:07 +0000

Una excelente receta, muy rica, muy sana y con mucho sabor de hogar

By: Susan

Susan — Mon, 17 Aug 2026 12:55:19 +0000

Hi,
Can you please give me the recipe that I can use to cut this recipe in half?
Thank you.

By: Nick G.

Nick G. — Sun, 16 Aug 2026 00:56:20 +0000

Made this version compared to the traditional, (sweat eggplant, flour, deep fry), and my family lived it. Easy to make, flavorful, without the greasy taste of the deep fried version.